[CnD] Basic Broth

Marilyn Pennington mar04dale at gmail.com
Tue Oct 24 08:17:07 EDT 2017


Basic Broth

2 1/2 pounds chicken pieces (wings, backs, necks and giblets) or a turkey
carcass with some meat on the bones or 3 to 4 pounds meaty beef soup bones

2 to 3 celery ribs with leaves

2 carrots, cut into chunks

1 large onion

2 to 3 sprigs fresh parsley

2 bay leaves

1/2 teaspoon dried basil or thyme, optional

8 to 10 whole peppercorns, optional

1 garlic clove, optional

6 to 8 cups water

Place chicken pieces, turkey carcass or soup bones in a soup kettle or Dutch
oven. Add celery, carrots, onion, parsley, bay leaves and seasonings if
desired. For chicken broth, add 6 cups water. For turkey or beef broth, add
8 cups water. Cover; simmer for 2 hours for chicken or turkey broth and 3 to
4 hours for beef broth. Remove meat and bones. Discard bones; save meat for
another use. Strain broth, discarding vegetables and seasonings. Refrigerate
broth for up to 3 days or freeze in ice cube trays or serving-size freezer
containers.

Makes 6 to 7 cups.  Mama's Corner.



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