I need a recipe to make homade broth, for homemade soup, any suggestions?

Question

Chicken Broth, or to make Beef Stew.

Answer 1

for chicken, buy a whole chicken add water ,a little onion, some celery,salt and pepper.cook chicken until done reserve juice and you have your broth. same goes for beef.i also add chicken and or beef base to the water too.[in the soup aisle at the grocery store] good luck

Answer 2

Homemade Chicken Stock

Makes 5 quarts

This recipe makes more than you’ll need for many recipes, but the stock can be frozen for up to four months. The gelatin from the chicken bones is released during the long cooking time yielding a rich, flavorful stock.


1 teaspoon whole black peppercorns

6 sprigs fresh dill or 2 teaspoons dried dill

6 sprigs fresh flat-leaf parsley

2 dried bay leaves

2 leeks, washed, white and pale-green parts only, cut into thirds

2 carrots, scrubbed, cut into thirds

2 stalks celery, cut into thirds

1 four-pound chicken, cut into 6 pieces

1 1/2 pounds chicken wings

1 1/2 pounds chicken backs

12 cups (two 48-ounce cans) canned low-sodium chicken broth

1. Place peppercorns, dill, parsley, bay leaves, leeks, carrots, celery, chicken, wings, and backs into a large stockpot. Add stock and 6 cups cold water. Bring to a boil. Reduce to a very gentle simmer, and cook for 45 minutes. Liquid should just bubble up to the surface. A skin will form on the surface of the liquid; skim this off with a slotted spoon, and discard. Repeat as needed. After 45 minutes, remove chicken from the pot, and set aside until it is cool enough to handle.

2. Remove the meat from the bones, set the meat aside, and return the bones to the pot. Shred the chicken, and set aside in the refrigerator until ready to use. Continue to simmer the stock, on the lowest heat possible, for 3 hours, skimming as needed. The chicken bones will begin to disintegrate. Strain the stock through a fine sieve into a very large bowl. Discard the solids. Place the bowl in an ice bath, and let cool to room temperature. Transfer to airtight containers. Stock may be refrigerated for 3 days or frozen for 4 months. Refrigerate for at least 8 hours, or overnight. If storing, leave fat layer intact to the seal the stock. Before using, remove the layer of fat that has collected on the surface.

Hope it helps.

Answer 3

It's really very easy--take a few chicken legs or wings, put it into a large pot with water and boil the chicken with a bunch of spices that you like. Then when it's done, then you take the chicken out and you will have created a broth in the pot from the water, spices and chicken. Then you can put all the vegetables and stuff that you like in there. You can even use the chicken that you boiled, though I don't really do that. You can do the same thing with the beef.

Answer 4

Broth is a liquid in which meat, fish, cereal grains, or vegetables have been simmered and strained out. Broth is used as a basis for other edible liquids such as soup, gravy, or sauce. It can be eaten alone or with garnish (food).

Broth differs from soup stock, in that stock requires bones and water; whilst broth requires the meat instead of bones.[1] Broth is not cooked as long as soup stock and has a milder taste. Broth also contains less gelée, or gelatin because bones are not used. While these definitions are popular they are not universally accepted, and often the terms are used interchangeably (as in "vegetable stock", or a liquid that's been made with both meat and bones served as soup).

CHICKEN BROTH
Makes 4 to 5 quarts

5 pounds chicken parts or 2 whole chickens
2 large onions unpeeled, quartered
2 leeks, peeled, cleaned and cut lengthwise
2 large carrots, peeled, cut into chunks
2 tablespoons black peppercorns
2 bay leaves
2 garlic cloves
a handful parsley stems
6 quarts water


Combine in a large stock pot chicken parts (bones, wings, giblets, etc) or 2 whole chickens, onions, leeks, carrots, peppercorns, bay leaves, garlic, parsley stems and water. I also add chicken bouillon powder or cubes to water for a boost in taste.
Bring to boil, skim any foam, and simmer for 1 1/2 to 2 hours. Skim fat from top, Strain. Cool.
Refrigerate for 2 days, or freeze.

Mmmmmmm!

Answer 5

I make homemade beef stew all the time. And it is ok to used canned broth and your stew will still be homemade. Just make sure that all of your other ingredients are fresh. Making the broth yourself is just too much work, I think.

Answer 6

Hi!
You could go to: www.marthastewart.com .... she would have a good chicken and a good beef broth..... also she has a very nice vegetable broth if you wished to use that.... and sometimes she has videos which are both amusing and instructive
Happy Cooking!

Answer 7

Chicken broth

Like beef broth this is one of the simple soups of France. The fowl is often eaten with potatoes or cut up and served in the broth. The broth may be thickened if desired. Sometimes a handful of fresh young spring vegetables are chop¬ped and added to the strained broth and cooked for a short while.

1 boiling fowl
2 carrots, sliced
1 turnip, quartered
2 leeks or onions, sliced salt, pepper
bouquet garni (comprising thyme,
bay leaf, celery) 2.5 litres (4 pints) water

Wipe the chicken and place in a large deep saucepan. Add vegetables, seasonings and water to cover, it may be necessary to add more water than quantity given above, depending largely on the size of the fowl.

Bring slowly to the boil and remove any scum that forms. Reduce heat, cover the pan and simmer gently until the fowl is tender, this will take from 11/2 to 3 hours depending largely on size and age of bird.

Remove the chicken. Serve the soup with the vegetables or better still serve it this way:
Strain the soup. Reheat the stock, add 6O g (2 oz) tapioca or vermicelli and if liked, 1 cup of diced mixed vegetables. Simmer gently until vegetables are cooked and soup thickens, about 1O minutes.

If preferred omit the vegetables and tapioca and thicken the soup with a beaten egg, just add a little of the hot stock to beaten egg, blend, then stir Into soup and serve at once.
If broth cooks down too much, as may happen during long cooking, add 1 or more cups of hot water for the last hour.




Basic Vegetable Stock (8 cups)

Ingredients:
5 carrots,chopped
2 stalks celery with leaves,chopped
2 onions,chopped
1 head garlic,unpeeled and cut in half
potato peelings (wash before peeling)
1 turnip,sliced
Any wilted veggies in the fridge that aren't too strong,chopped
1 bay leaf
1 handful parsley
1 teaspoon salt and peppercorns
12 cups water

Directions:
Bring all ingredients to a boil,lower heat,and boil gently for 45
minutes to one hour,til all the goodness is sucked out of the
vegetables. Strain. Adjust seasoning.

***Notes:
If you want darker broth, brown the vegetables in oil for 10-15
minutes over medium heat,then add water and herbs and bring to a
boil,scraping up any dark bits from the bottom of the pan. Boil
gently for 45 minutes and strain.

If you want fragrance and complexity,add any combination of
tomatoes,fennel, mushrooms,or other aromatic vegetable to the
browning process,then boil and strain as above.




Beef Vegetable Soup
1 beef shank bone with 1 lb. meat
2-1/2 quarts water
2 bay leaves
1/3 cup chopped celery leaves
1/4 cup chopped fresh parsley
1 tsp. Morton Lite Salt ® Mixture 1/2 tsp. freshly ground pepper
1 envelope (1 oz.) onion soup mix
1 can (15oz.) stewed tomatoes w/ juice
1 pkg. (10oz.) frozen mixed vegetables
1 cup peeled, diced potatoes
1 cup sliced celery

Remove any fat from the beef. In a large, covered soup pot, simmer the beef bone
with meat in water with bay leaves, celery leaves, parsley, Morton Lite ® Salt
Mixture, pepper, and onion soup mix until meat is tender, about 2-12 hours.
Remove the one, meat and bay leaves. Chill broth and remove any fat.

Cut meat into bite size pieces and return to broth. Discard bone and bay leaves.
Add tomatoes, frozen vegetables, potatoes, and celery. Cover and simmer for 25
minutes. Serve hot.

Answer 8

Homemade Chicken Broth

2-1/2 pounds bony chicken pieces
2 celery ribs with leaves, cut into chunks
2 medium carrots, cut into chunks
2 medium onions, quartered
2 bay leaves
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 to 10 whole peppercorns
2 quarts cold water


Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat. Skim foam. Cover and simmer for 2 hours. Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface. Yield: about 6 cups.

Homemade Beef Broth

4 pounds meaty beef soup bones (beef shanks or short ribs)
3 medium carrots, cut into chunks
3 celery ribs, cut into chunks
2 medium onions, quartered
1/2 cup warm water
3 bay leaves
3 garlic cloves
8 to 10 whole peppercorns
3 to 4 sprigs fresh parsley
1 teaspoon each dried thyme, marjoram and oregano
3 quarts cold water


Place soup bones in a large roasting pan. Bake, uncovered, at 450° for 30 minutes. Add the carrots, celery and onions. Bake 30 minutes longer; drain fat.
Using a slotted spoon, transfer bones and vegetables to a large Dutch oven. Add warm water to the roasting pan; stir to loosen browned bits from pan. Transfer pan juices to kettle. Add seasonings and enough cold water just to cover. Slowly bring to a boil, about 30 minutes. Reduce heat; simmer, uncovered, for 4-5 hours, skimming the surface as foam rises. If necessary, add hot water during the first 2 hours to keep ingredients covered.
Remove beef bones and set aside until cool enough to handle. If desired, remove meat from bones; discard bones and save meat for another use. Strain broth through a cheesecloth-lined colander, discarding vegetables and seasonings. If using immediately, skim far or refrigerate for 8 hours or overnight; remove fat from surface. Broth can be covered and refrigerated for up to 3 days or frozen for 4 to 6 months. Yield: about 2-1/2 quarts.

Answer 9

go to the store