Meat Broth

By Craig Claiborne

Updated May 31, 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
  • 4pounds of veal, chicken or beef bones
  • 12cups water
  • 1cup coarsely chopped onion
  • 1cup coarsely chopped celery, optional
  • ¾cup coarsely chopped carrots
  • 1whole clove garlic
  • 4parsley sprigs
  • ½teaspoon dried thyme
  • 1bay leaf
  • 20peppercorns
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

23 calories; 1 gram fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 52 milligrams sodium

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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4 out of 5
9 user ratings
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