Flavorful Bone Broth
I love to have bone/meat broth on hand at all times. Especially, when my husband makes his Italian Risotto. This broth is truly the key to the most hearty, deep and rich risotto. We also use the broth occasionally to flavor pasta, rice, or even broccoli. It’s also great for sauces! The little Italian ladies in the country-side of northern Italy would make this for my husband, when he came down with a cold so it has some amazing health benefits: containing minerals, healthy fats, collagen, amino acids, and more.
Ingredients:
- 3 beef bones (soup bones)
- ¼ cup olive oil
- 1 large chopped onion (or 2 medium)
- 8 chopped carrots
- 8 chopped celery stalks
- 3 bay leaves
- 1 tsp of salt (more if desired)
- 1 whole fryer chicken
- 1 ½ lb. beef (I used top round steaks)
Begin by roasting your soup bones. I like to set my oven to 375ºF and bake my bones and meat for about 30 minutes, or until they begin to brown. In a 20 quart stock pot add in olive oil and chopped onions, cook for 2 minutes, then add in the carrots and celery. Stir to coat with oil and cook for 5 minutes. Add in salt and bay leaves. Add in 12 cups of water (preferably filtered). Scrape the roasted bones into the pot along with any juices. Add in the chicken and beef. Add more water if necessary to cover bones, meats and vegetables. Cover the pot and bring to a boil. Skim off any scum. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8 but up to 24 hours on the stovetop. The longer you simmer it, the better your broth will be. Add more water if necessary to ensure bones and vegetables are fully submerged. Once the broth has cooled down, you’re ready to strain it and store it! Strain it through a fine sieve. Your broth will keep for up to a week in the refrigerator, or a few months in the freezer.
