Rich Meat Broth Food
RICH MEAT BROTH
Provided by Barbara Kafka
Categories soups and stews, appetizer
Time P2DT45m
Yield Three and one-half cups
Number Of Ingredients 5
Steps:
- Combine the carrot, celery and leek in a food processor and coarsely chop. Scrape the mixture into a five-quart casserole with a tightly fitting lid. Add the remaining ingredients and four cups of cold water. Cover and cook at 100 percent power in a 650- to 700-watt oven for 30 minutes.
- Remove from the oven and uncover. Strain the broth through a fine sieve. If you wish to skim off the fat, refrigerate the broth so that the fat rises to the surface, then skim with a large spoon. Store, covered, in the refrigerator for up to two days, or freeze.
Nutrition Facts : @context http, Calories 28, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 1 gram, Fiber 0 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 32 milligrams, Sugar 0 grams, TransFat 0 grams
RICH CHICKEN BROTH
Use this stock to make Matzo Ball Soup with Carrots and Dill. Leaving the skins on the onions adds to the rich golden color of the stock.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 3 quarts
Number Of Ingredients 7
Steps:
- Rinse chicken quarters and necks under cold water and place in an 11-quart stockpot. Cut onions, carrots, and celery in half and add to pot along with bay leaves, peppercorns, and dill sprigs. Add enough cold water to cover, about 4 1/2 quarts.
- Bring water to a boil. Reduce heat to medium low and simmer, skimming off any scum that rises to the surface, about 4 hours.
- Remove pot from heat and strain broth through a cheesecloth-lined sieve, discarding solids. Let broth cool to room temperature and refrigerate overnight. Remove any solidified fat from the surface (and save for cooking, if desired). Broth can be kept refrigerated for 2 days or frozen.
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