BEEF BONE BROTH RECIPE | ALLRECIPES
This is a very basic beef bone broth recipe that you can make as a Sunday project. Freeze the broth for use within six months. If desired, refrigerate before freezing so that you can skim off any hard fat that forms or solidifies on the top.
Provided by Diana71
Categories Broth and Stocks
Total Time 13 hours 10 minutes
Prep Time 10 minutes
Cook Time 12 hours 30 minutes
Yield 12 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 18.1 calories, CarbohydrateContent 4.1 g, FatContent 0.1 g, FiberContent 0.6 g, ProteinContent 0.6 g, SodiumContent 205.1 mg, SugarContent 1 g
HOMEMADE CHICKEN AND RICE SOUP RECIPE: HOW TO MAKE IT
This soothing chicken and rice soup hits the spot on chilly days. It's the
Provided by Taste of Home
Categories Lunch
Total Time 01 hours 15 minutes
Prep Time 25 minutes
Cook Time 50 minutes
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven, place water, chicken, salt, pepper and poultry seasoning. Bring to a boil. Reduce heat; cover and simmer until chicken is tender, 25-30 minutes., With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-size pieces. Skim fat from broth; add chicken and remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables and rice are tender, 25-30 minutes.
Nutrition Facts : Calories 128 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 51mg cholesterol, SodiumContent 543mg sodium, CarbohydrateContent 7g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 21g protein. Diabetic Exchanges 3 lean meat
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