Meat Broth Recipes

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Place beef bones on the prepared baking sheet.
• Roast bones in the preheated oven for 40 minutes, turning over at the halfway point.
• Carefully place bones into a large stockpot and pour in any juices that have collected on the baking sheet. Add celery, onion, leek, and garlic to the stockpot, and add just enough water to completely cover the bones. Stir in bay leaves, vinegar, salt, and pepper.
• Bring broth to a boil over medium-high heat. Reduce heat to a very low simmer and cover, venting the lid a bit. Simmer for 12 hours, occasionally skimming off any foam and "gunk" that rises to the top. Add additional water whenever bones and vegetables are no longer covered.
• Remove the pot from the heat and cool broth to room temperature. Strain broth with a fine-mesh strainer into a clean pot. Discard bones and vegetables.

Steps:

• Cut the onion into two or four, peel I'd desired.
• Peel the carrot and break it into three. Break the celery stalks also.
• Peel the potato, leave it whole.
• Peel the parsnip, if using, use half, or all.
• Core the bell pepper, any color is fine.
• Wash the chicken well, taking out any innards, trim fat or skin, if desired.
• Wash the roast, pierce the fat in a few places with a steak knife.
• Tie the roast with cotton string in at least three places, rolling it, if nessecary.
• Wash the bones.
• Put all of these ingredients into a soup pot.
• Add the broth, a little wine (or vinegar), and water to cover the ingredients.
• Bring to a simmer. When approaching the boil, drop the heat.
• Skim with a spoon or small sieve.
• When the broth no longer puts forth any skum, add the teaming ingredients and simmer slowly, covered, or uncovered. Until the chicken is done, do not overcook it, unless you plan to allow it to lay in the broth, at which point, it will be inedible.
• Pull the chicken from the broth and cool until the meat can be picked. Pick the meat and put it into a bowl with some salt, and let sit overnight. Use for chicken salad, or other preparations.
• Add the meat to a plate when it is almost done. Pull off the string and season it, adding a ladleful of the meat broth, cover, and warm in a 309 degree oven, until tender. Do not overcook. Use in pasta, or make salad.
• The broth may be turned off now, or continue to cook a little while.
• Set off heat for an hour (or less).
• Discard the vegetables and bones using a slotted spoon or a pair of tongs.
• Pour the broth into another soup pot, saucepan or large mixing bowl. Use a strainer or sieve lined with a double layer of cheesecloth.
• Keep till room temperature, chill it, but do not cover it while it is hot, or it will sour, any broth will.
• The next morning, pull off the fat, keep if you have a purpose, or discard.
• Use the broth in soups or sauces, freeze some in clean ice tray, retire to a zip lock bag, and keep for future use.

Steps:

• Mix all the ingredients in your fondue pot, and simmer for 1 hour.
• When you are ready to start, bring the broth to a boil.
• We usually have thinnly sliced beef (Chinese fondue beef), large raw tiger shrimp, scallops, portabello mushrooms, and chicken.
• Of course, you can have what ever meat and vegetables you wish.
• Guten apetit!

Steps:

• Put the bones in a kettle and add cold water to cover. Bring to a boil and drain. Run the bones under cold water. Drain.
• Put the bones in a clean kettle and add the 12 cups of water and remaining ingredients. Bring to a boil and cook about four hours. Strain. Discard the solids.

Steps:

• Preheat oven to 450°. In a large roasting pan, bake soup bones, uncovered, 30 minutes. Add carrots, celery and onions. Bake 30 minutes; drain fat., Using a slotted spoon, transfer bones and vegetables to a large Dutch oven. Add warm water to roasting pan; stir to loosen browned bits. Transfer pan juices to Dutch oven. Add seasonings and enough cold water just to cover. Slowly bring to a boil, about 30 minutes. Reduce heat; simmer, uncovered, 4-5 hours, skimming foam. If necessary, add water during first 2 hours to keep ingredients covered. , Remove beef bones; cool. If desired, remove meat and discard bones; save meat for another use. Strain broth through a cheesecloth-lined colander, discarding vegetables and seasonings. If using immediately, skim fat. Or refrigerate 8 hours or overnight; remove fat from surface., Broth can be covered and refrigerated up to 3 days or frozen 4-6 months.