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Prep Time: 15 Minutes Cook Time: 225 Minutes |
Ready In: 240 Minutes Servings: 6 |
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You can use this broth for anything from soups to rice to whatever you can imagine. I really like the taste of this broth, I usually make a big batch and freeze it until I need it. Ingredients:
4 lbs soup bones with meat |
3 carrots, cut up |
2 medium onions, cut up |
2 stalks celery & leaves, cut up |
8 sprigs fresh parsley |
10 black peppercorns |
1 tablespoon dried basil or 1 tablespoon thyme, crushed |
4 bay leaves |
2 garlic cloves, halved |
1 1/2 teaspoons salt |
10 1/2 cups water |
Directions:
1. Place soup bones in a large shallow roasting pan.
2. Bake in a 450 oven about 30 minutes or till well browned, turning once.
3. Place soup bones in a large pot.
4. Pour 1/2 cup of the water into roasting pan, scraping up crusty browned bits.
5. Add water mixture to pot.
6. Add carrots, onions, celery, parsley, black peppercorns, basil, bay leaves, garlic, and salt.
7. Add rest of water and bring to boil.
8. Reduce heat.
9. Cover and simmer for 3 1/2 hours.
10. Remove soups bones.
11. Strain broth.
12. Discard vegetables and seasonings.
13. If using broth while hot, skim fat.
14. Or chill, then lift off fat.
15. Refrigerate broth and any reserved meat in separate covered containers up to 3 days or freeze up to 6 months.
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