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. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
