Prepare ahead, freeze in reasonable portions (I divide into cupfuls) and you will always have a source
of wonderful broth for soup, as an added flavor to mashed potatoes, and for stewing meats and
Meat or vegetable of choice (see below)
12 cups fresh water
1 medium onion, peeled and quartered
2 carrots, coarsely chopped
2 celery stalks, coarsely chopped
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon dried sage freshly-ground black pepper, to-taste
- Rinse meat and/or vegetables of choice thoroughly with cold water; pat dry; if whole cut into
- Place large stockpot over medium-high heat; add water; add meat of choice, onion, carrots, celery, bay leaf, thyme, sage, and black pepper, to-taste.
- Bring to slow boil; skim off scum as needed; when scum subsides, lower heat to simmer; cook uncovered 1-1/2 to 2 hours.
- Using large slotted spoon remove meat to airtight storage container; cool; eat, or place on cover and store in refrigerator for later use.
- Place a fine mesh metal colander over a large bowl; slowly pour broth into colander, catching spices and vegetables in colander; remove colander onto clean plate; discard spices and vegetables, or place in bowl and mash to reincorporate into broth as desired; refrigerate in airtight container up to 3 days, or freeze up to 1 month.
- Pour broth into airtight glass container; set aside to cool.
- Lift any congealed fat off top of broth once cooled; discard.
Servings: 2-1/2 quarts (10 cups)
Prep Time: 10 min
Cooking Time: 2 hrs
Beef/Bison/Venison: 4-1/2 pounds meaty bones; proceed with recipe as stated.
Chicken/Turkey: 3 pounds meat and bones for broth, add 2 to 4 backbones for stock.
Mushroom/Vegtables: 3 pounds mushrooms/vegetables of choice diced; sauté in 2 tablespoons pure olive oil over medium heat to release water, about 20 minutes; add to stockpot, proceed with recipe as stated.