PORK, CHICKEN AND BEEF BONE BROTH | THE KITCHEN WITCH
Provided by Rhonda Adkins
Total Time 1 hours 0 minutes
Prep Time 1 hours 0 minutes
Cook Time 24 hours 0 minutes
Yield 12 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Place beef bones and other meat bits like chicken feet or pork trotters on a roasting pan or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, about 20 minutes more.
- Fill a large (at least 6-quart) stockpot with 12 cups of water (preferably filtered). Add kitchen scraps, bay leaves, peppercorns, and vinegar. Scrape the roasted bones and bits into the pot along with any juices. Add more water if necessary, to cover bones and vegetables.
- Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8 but up to 24 hours on the stovetop. (Do not leave on stovetop unattended, simply cool and continue simmering the next day.) The longer you simmer it, the better your broth will be. Add more water if necessary, to ensure bones and vegetables are fully submerged. Alternately, you can cook the broth in a slow cooker on low for the same amount of time.
- Strain broth, cool then refrigerate overnight. The following day scrape off any visible fat, portion and freeze.
Nutrition Facts : Calories 51.23 kcal, FatContent 1.78 g, TransFatContent 0.09 g, CholesterolContent 22.86 mg, CarbohydrateContent 0.97 g, ProteinContent 7.96 g, FiberContent 0.3 g, SugarContent 0.35 g, SaturatedFatContent 0.73 g, SodiumContent 34.06 mg
HOMEMADE CHICKEN BROTH RECIPE: HOW TO MAKE IT
Wondering how to make chicken broth at home? Learn here! Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, this chicken stock recipe can be used in casseroles, rice dishes and other recipes that call for chicken broth. —Taste of Home Test Kitchen
Provided by Taste of Home
Total Time 02 hours 40 minutes
Prep Time 10 minutes
Cook Time 02 hours 30 minutes
Yield about 6 cups.
Number Of Ingredients 9
Steps:
- Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary. , Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.
Nutrition Facts : Calories 25 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 130mg sodium, CarbohydrateContent 2g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 4g protein.
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