Meat Broth

By Craig Claiborne

Updated May 30, 2023

Total Time
4 hours
Rating
4(9)
Comments
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Featured in: Soupe aux Champignons (Mushroom soup)

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Ingredients

Yield:8 - 10 cups

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving

6 milligrams cholesterol; 23 calories; 1 gram saturated fat; 1 gram fat; 52 milligrams sodium; 2 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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. Step 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.

Tip

  • Leftover broth can be frozen.

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Ratings

4 out of 5
9 user ratings
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