Best Meat Broth Recipes

BIBA'S MEAT BROTH

Steps:

• Wash the bones, meat scraps, and vegetables thoroughly under cold running water. Place all of the bones, scraps, and vegetables in a large stockpot. Add enough cold water to cover by 3 to 4 inches. Partially cover the pot, and bring just to a boil over medium heat. As soon as water begins to bubble, reduce heat to low, and skim off all foam that has risen to the surface. Simmer gently for 3 hours. Season with salt during the last few minutes of simmering.
• If you are planning to use the broth within a few hours, strain it through a fine-mesh strainer directly into another pot, and remove the fat that comes to the surface of the broth as it cools. If the broth is for later use, strain it, divide it among several small containers, and place the containers in a bowl of ice water to cool completely. The broth can be kept in the refrigerator, in airtight containers, for up to 3 days or frozen for up to 2 months. Before using the broth, remove the fat that has solidified on the surface, and bring to a full boil.

CHEESE RAVIOLI WITH HERBS IN MEAT BROTH

Steps:

• Toss Cantal and Romano cheeses in medium bowl to blend. Stir in crème fraîche, 3 tablespoons chives, 2 tablespoons parsley, and lemon peel. Season filling to taste with salt and pepper.
• Line large baking sheet with plastic wrap. Place 1 wonton wrapper on work surface. Place 1 heaping teaspoon cheese mixture in center of wrapper. Brush edges with egg white, fold over to enclose cheese filling, and press edges to seal. Transfer to prepared baking sheet. Repeat with remaining wonton wrappers and filling. (Can be made ahead. Cover with layer of plastic, then layer of foil; refrigerate up to 6 hours or freeze up to 1 week.)
• Boil broth and butter in heavy small saucepan until reduced to 3/4 cup, about 5 minutes. Whisk in remaining 1 tablespoon chives and 1 tablespoon parsley. Season to taste with salt and pepper. Cover to keep warm.
• Working in batches, cook ravioli in large pot of boiling salted water until just tender, about 3 minutes. Using slotted spoon, transfer ravioli to serving bowl. Ladle warm broth mixture over ravioli and serve immediately.

MEAT TORTELLINI IN BROTH WITH ARUGULA AND PESTO TOASTS

Steps:

• In a food processor, combine Parmesan and half the arugula; pulse until coarsely chopped. With motor running, add oil in a thin stream, and process into a rough paste; season pesto with salt and pepper. Set aside.
• In a large saucepan, bring broth and 3 cups water to a boil. Add tortellini, and cook until al dente, according to package instructions. Remove from heat; stir in remaining arugula and lemon juice, and season with salt and pepper. Ladle tortellini and broth into bowls, and serve with pesto-topped toasts.

MEAT BROTH

Steps:

• 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.
• 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.

MEAT BROTH

Steps:

• Cut the onion into two or four, peel I'd desired.
• Peel the carrot and break it into three. Break the celery stalks also.
• Peel the potato, leave it whole.
• Peel the parsnip, if using, use half, or all.
• Core the bell pepper, any color is fine.
• Wash the chicken well, taking out any innards, trim fat or skin, if desired.
• Wash the roast, pierce the fat in a few places with a steak knife.
• Tie the roast with cotton string in at least three places, rolling it, if nessecary.
• Wash the bones.
• Put all of these ingredients into a soup pot.
• Add the broth, a little wine (or vinegar), and water to cover the ingredients.
• Bring to a simmer. When approaching the boil, drop the heat.
• Skim with a spoon or small sieve.
• When the broth no longer puts forth any skum, add the teaming ingredients and simmer slowly, covered, or uncovered. Until the chicken is done, do not overcook it, unless you plan to allow it to lay in the broth, at which point, it will be inedible.
• Pull the chicken from the broth and cool until the meat can be picked. Pick the meat and put it into a bowl with some salt, and let sit overnight. Use for chicken salad, or other preparations.
• Add the meat to a plate when it is almost done. Pull off the string and season it, adding a ladleful of the meat broth, cover, and warm in a 309 degree oven, until tender. Do not overcook. Use in pasta, or make salad.
• The broth may be turned off now, or continue to cook a little while.
• Set off heat for an hour (or less).
• Discard the vegetables and bones using a slotted spoon or a pair of tongs.
• Pour the broth into another soup pot, saucepan or large mixing bowl. Use a strainer or sieve lined with a double layer of cheesecloth.
• Keep till room temperature, chill it, but do not cover it while it is hot, or it will sour, any broth will.
• The next morning, pull off the fat, keep if you have a purpose, or discard.
• Use the broth in soups or sauces, freeze some in clean ice tray, retire to a zip lock bag, and keep for future use.