Rich Meat Broth

1. 1

   Combine the carrot, celery and leek in a food processor and coarsely chop.

2. 2

   Scrape the mixture into a five-quart casserole with a tightly fitting lid.

3. 3

   Add the remaining ingredients and four cups of cold water.

4. 4

   Cover and cook at 100 percent power in a 650- to 700-watt oven for 30 minutes.

5. 5

   Remove from the oven and uncover.

6. 6

   Strain the broth through a fine sieve.

7. 7

   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.

8. 8

   Store, covered, in the refrigerator for up to two days, or freeze.

No additional tips available.