Homemade chicken or beef broth made from scratch.
When you make this you will never go back to store bought stocks! This is a very healthy and flavorful recipe.
Most broths are much better with bone-in cuts of meat. Besides the meat and bones, this broth is flavored with thyme, rosemary, carrot, celery and onion all of which are very healthy. In some countries, they use thyme to boost one’s immune system and always use it when they feel a cold coming on.
2 lb chicken or beef with bone in
3 sprigs thyme
1 sprigs rosemary
1 large onion
1 large carrot
1 stalk celery
1 bay leaf
3 quarts cold water
salt and pepper to taste
1. Prepare the meat. Cut the excess fat that sometimes is on the outside of the meat unless you want your broth to be very fatty. Wash and peal the vegetables.
2. Put the meat and vegetables in a pot with cold water. It will draw the juices and all the nutrients out of the meat and vegetables.
3. Bring to a boil.
4. When the broth starts boiling, immediately lower the heat and simmer the broth.
5. As soon as you lower the heat, skim the stock by using a strainer or a regular spoon. This is necessary if you want your broth to be clear and less fatty. At this point do not allow the stock to boil or the scum will be incorporated into the water and it will be almost impossible to remove it. Cover the pot with a lid in an angled position.
6. Add the herbs and seasoning and cook for about two hours. Skim the stock as necessary (if more scum appears)
7. Do not salt heavily, you can always adjust the salt level at the end of cooking.
When the broth is done you should strain it to use for future recipes. Let it cool to room temperature and freeze if you wish. The leftover meat can be used to make a chicken salad or potato salad with beef.
The water is just about to boil in this picture so the water appears white 🙂