Re: Kick it up a notch

I make wonderful beef, turkey, chicken and veggie broths that I use at home and also to make organic doggie biscuits (a small home business). I buy the beef bones at Whole Foods market, getting organic bones. For beef stock, brown the bones well in your oven first. I put them on a rack over a pan and cook them at about 450 for an hour or so, turning, till they are really colored. Then cool a bit, and into the pot. The browning first makes a big difference in the flavor of the broth. You can also brown veggies first (not as long) with similar results.

Cover with filtered water. I always keep organic veggie scraps in gallon-sized ziplock bags in the freezer, and add them to the pan. Add 4-6 peppercorns and 2 bay leaves. Bring to boil, covered. Lower the heat to simmer. Then you can start getting the scum off. You'll have to keep checking for scum. Keep the pot covered if you want stock, unless you added too much water. I simmer for 6 hours. Check it once in a while; as the water reduces, you may have to lower the flame.

Cool, strain, then refrigerate overnight. The next day you can remove the solidified fat on the top. Then the broth is ready to use. Can freeze.

best to you, Barb

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