Chicken Stock

ingredients
y y y y y y y y y y y

4 pounds chicken carcasses, including necks and backs 1 large onion, quartered 4 carrots, peeled and cut in 1/2 4 ribs celery, cut in 1/2 1 leek, white part only, cut in 1/2 lengthwise 10 sprigs fresh thyme 10 sprigs fresh parsley with stems 2 bay leaves 8 to 10 peppercorns 2 whole cloves garlic, peeled 2 gallons cold water

Directions
Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours. Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.

_ pounds beef shank cross-cuts or soup bones _ cups cold water _ teaspoon salt ___ teaspoon dried thyme leaves _ medium carrot, cut up _ stalk , medium celery with leaves, cut up _ small onion, cut up _ peppercorns _ whole cloves _ sprigs parsley

_ bay leaf 1. Remove marrow from centers of bones. Melt marrow in 4-quart Dutch oven over low heat, or heat 2 tablespoons vegetable oil until hot. Cook beef shanks in marrow over medium heat until brown on both sides. 2. Add water; heat to boiling. Skim foam from broth. Stir in remaining ingredients; heat to boiling. Skim foam from broth; reduce heat. Cover and simmer 3 hours. 3. Remove beef from broth. Cool beef about 10 minutes or just until cool enough to handle. Strain broth through cheesecloth-lined sieve; discard vegetables and seasonings. 4. Remove beef from bones. Cut beef into 1/2-inch pieces. Skim fat from broth. Use broth and beef immediately, or cover and refrigerate broth and beef in separate containers up to 24 hours or freeze up to 6 months. NUTRITION FACTS: 1 Cup:; Calories 130 (Calories from Fat 45); Fat 5g (Saturated 1g); Cholesterol 40mg; Sodium 580mg; Carbohydrate 2g (Dietary Fiber 0g); Protein 21g % DAILY VALUE:; Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 10% DIET EXCHANGES:; 3 Very Lean Meat; 1/2 Fat Slow Cooker Directions: Decrease water to 5 cups. Increase salt to 1 1/4 teaspoons. Heat 2 tablespoons vegetable oil in 10-inch skillet over medium heat. Cook beef in oil until brown on both sides. Mix remaining ingredients in 3 1/2- to 6-quart slow cooker; add beef. Cover and cook on low heat setting 8 to 10 hours. Continue as directed in step 3.

Homemade Chicken Broth Recipe

Ingredients
y y y y y y y y y

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

Directions
y y

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 Recipe

Ingredients
y y y y y y y y y y y

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

Directions
y y

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 fat 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 4-6 months. Yield: about 2-1/2 quarts.