Meat Broth

Ingredients

• 4 pounds of veal, chicken or beef bones
• 12 cups water
• 1 cup coarsely chopped onion
• 1 cup coarsely chopped celery, optional
• ¾ cup coarsely chopped carrots
• 1 whole clove garlic
• 4 parsley sprigs
• ½ teaspoon dried thyme
• 1 bay leaf
• 20 peppercorns

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    18 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 9 milligrams cholesterol; 27 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

8 – 10 cups

Preparation

1. Put the bones in a kettle and add cold water to cover. Bring to a boil and drain. Run the bones under cold water. Drain.
2. Put the bones in a clean kettle and add the 12 cups of water and remaining ingredients. Bring to a boil and cook about four hours. Strain. Discard the solids.

• Leftover broth can be frozen.

4 hours