Beef or Chicken Broth
Broth has many uses. It can be used in soups, to cook rice, to puree baby food, to add flavour to sauces, etc. Extra broth can be frozen and stored in the freezer for up to 6 weeks. Try freezing it in an ice cube tray, and then store the cubes in a bag or a box for use as needed.
Ingredients:
- 1 kg of boney pieces of beef or chicken (Beef shanks or chicken wings and necks work best)
- Any combination of aromatics or vegetables: carrots, turnips, cabbage, onion, ginger, garlic, leeks, mushroom, cilantro, or parsley are all good choices
- 1 teaspoon of apple cider vinegar or lemon juice
Directions:
- Place all the ingredients into a large stock pot
- Add approximately 2 liters of water
- Simmer all of the ingredients over low heat for 6-8 hours
- Remove from heat and let cool until it is at a temperature that you can easily handle the liquid.
- Strain broth through a cheesecloth-lined colander, discarding vegetables and seasonings.
Broth can be covered and refrigerated up to 3 days or frozen 4-6 months.
~Angela-Marie Sadiqua~
