What is a good way to make soup broth?

Answer 1

Use meat leftovers and/or vegetables and just simmer and strain.

Season to taste.

Answer 2

I have been told that I make wonderful chicken soup. I have discovered, by years of experience, that the chickens must be roasted prior to starting the soup broth. My recipe takes 2 days but is well worth the effort involved. Roast 2 small chickens until fully cooked. Then carve just the white meat (breast) and refridgerate until needed. Also save pan drippings from chicken. Take the 2 cooked chickens and drippings and immerse in spring water. Add 2 bay leafs, small chopped onion, 1 tsp. salt, 1 tsp. paprika, 1 tsp. Bell's seasoning, 3 carrots (peeled and cut in half), 3 stalks of celery (cut in half). After bring to a boil, turn down heat and let simmer for at least 4 hrs. Check occasionally to see if additional water needs to be added to pot. Broth will become richer the longer it simmers. Strain broth into large bowl and discard cooked chicken and vegetables. Refridgerate broth overnite. Next day skim and discard the fat from top of cold broth. Clean and chop additional vegetables (carrots, celery, as desired). Chop cooked white meat and add with vegetables to broth and simmer for approx. 1 hour. If desired, add cooked orzo or small egg noodles to soup and top with grated parmesan cheese. Makes a wonderful soup. (Adjust vegetables and seasoning according to taste.) Please note: Always add the cooked pasta to broth just prior to serving as pasta will turn the broth thick and pasty. Hope you enjoy!

Answer 3

BEEF BROTH

4 lbs. meaty beef bones
3 qts. water
2 med. onions, quartered
2 carrots, chopped
2 ribs celery, chopped
1 bay leaf
2 cloves garlic
2 whole cloves
1 tsp. parsley
1/4 tsp. thyme
1/2 tsp. butter
4-6 black peppercorns

Place bones in pan and bake at 450 for 20-25 minutes until brown. Transfer to large pot. Add water, get all the drippings from roasting pan. Add balance of ingredients. Bring to a boil, turn down to a simmer and cover for 2 hours.
Strain broth. Reserve meat for other uses. Chill broth then remove the hardened fat layer. Freeze in ice cube trays and store in a zip lock bag. 6 cubes - 1 can of broth.

If you don't freeze keep the hardened fat layer in place to protect the broth and use broth within 4 days.

Answer 4

Depending on the type broth you can start with chicken or beef cuts or just vegetables.

Chicken wings or the less expensive beef cuts are acceptable.

Potatoes, carrots, onions, and tomatoes are good to make vegetable stock from.

Or you can buy Chicken Broth, Beef Broth or Vegetable broth at the grocery.

Answer 5

Hi, not Jillian. I guess it depends on if you want beef or chicken.

If it's chicken boil a whole chicken add carrots, celery and leeks (or white onion) then cheat at the end and add a couple of bullion cubes

If it's beef, use the beef soup bones in the grocery store add carrots, celery, onion and canned tomatoes w/the juice. Again, cheat at the end and add some bullion cubes.

If you just want straight broth strain it at the end.

Answer 6

I was always taught to use some small pieces of meat or the leftovers of meat, sometimes the pieces that you wouldn't use in normal dishes, like maybe the toungue or tail if you are wanting to do beef broth, if you would like to do chicken, I would use the dark meat to simmer. Add seasoning to taste, ususally just salt and poepper....and you can put some ve\giies in there for more flavor, enjoy.

Answer 7

How to Make Chicken Stock
Filed under Chicken, How To, Learning to Cook, Soup

There are two basic ways to make chicken stock. One method uses the leftover bones from a chicken carcass and vegetables, and takes several hours of slow cooking. The second method uses chicken backs and wings, braising them first, and takes about 1 hour to prepare. We prefer this second method as it yields a more rich, delicious stock. But the first method can be a great way to not let good bones go to waste.

Method 1. Leftover Chicken Bones

1 Put the leftover bones and skin from a chicken carcass into a large stock pot and cover with cold water. Add veggies like celery, onion, carrots, parsley.

2 Add salt and pepper, about 1/2 tsp of salt, 1/4 tsp of pepper.

3 Bring to a boil and reduce heat to bring the stock to a low simmer.

4 Simmer uncovered at least 4 hours, occassionally skimming off the foam that comes to the surface.

5 Remove the bones and strain the stock.

6 If making stock for future use in soup you may want to reduce the stock by simmering a few hours longer to make it more concentrated and easier to store.

Method 2. Chicken backs, wings, and legs.

4 lbs of chicken backs, wings, and or legs that have been hacked with a cleaver into 2-inch pieces. You can ask your butcher to prepare the chicken pieces this way.
1 large yellow onion, chopped.
Olive oil
2 quarts of boiling water
2 teaspoons of salt
2 bay leaves

1 Heat 1 Tbsp of olive oil in a large stock pot. Add one chopped onion. Sauté until softened and slightly colored - 2 to 3 minutes. Transfer to a large bowl.

2 Add half of the chicken pieces to the pot. Sauté until no longer pink, about 4 to 5 minutes. Transfer cooked chicken to bowl with onions. Sauté the rest of the chicken the same way. Return onion and chicken pieces to the pot. Reduce heat to low, cover, and cook until chicken releases its juices, about 20 minutes.

3 While the chicken pieces are cooking, fill a large tea kettle with 2 quarts of water, bring to a boil.

4 After the chicken pieces have been cooking for 20 minutes, raise the heat level to high, add the 2 quarts of boiling water, 2 teaspoons of salt, 2 bay leaves. Return to simmer, then cover and barely simmer for about 20 minutes.

5 Strain broth and discard solids. Broth can be covered and refrigerated for up to 2 days or frozen for several months.