Homemade Meat Broth

1. 1

   Put all the ingredients into a stockpot, and add enough water to cover by 2 inches.

2. 2

   Set the cover askew, turn on the heat to medium, and bring to a boil.

3. 3

   As soon as the liquid starts to boil, turn down the heat so that it bubbles steadily at the gentlest of simmers.

4. 4

   Skim off the scum that floats to the surface, fairly frequently at first, then only from time to time.

5. 5

   Cook for 3 hours, at no time more rapidly than at a simmer.

6. 6

   Strain the broth through a large wine strainer lined with paper towels, pouring it into a nonmetallic bowl.

7. 7

   Allow to cool completely, uncovered.

8. 8

   When cool, place in the refrigerator long enough for the fat to come to the surface and solidify.

9. 9

   Remove the fat and pour the clear broth into ice-cube trays.

10. 10

    Freeze.

11. 11

    When the broth is frozen solid, un mold the cubes from the trays and divide them into 4 or 5 small plastic bags.

12. 12

    Seal the bags tightly, and return to the freezer to keep until needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.