Making broth at home is so easy, and there’s not all that sodium and other who-knows-what-else in broth you make yourself.
Recipe information
Yield
makes about 3 quarts
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spread the bones in a flameproof roasting pan. Bake until the bones are brown, 30 to 45 minutes.
Step 3
Transfer the bones to a stockpot. Pour the fat out of the pan. Place the roasting pan over high heat. Pour 2 cups of water into the panand bring to a boil, scraping up the browned bits in the pan with a wooden spoon. Pour this liquid into the stockpot. Add the onion, leeks, carrots, and celery.
Step 4
Add cold water to cover the bones by 2 inches. Bring to a boil over high heat. Use a large spoon to skim off any foam that rises to the surface. Add the tomato paste, thyme, parsley, peppercorns, and bay leaf. Reduce the heat to low and simmer, partially covered, until the broth is full flavored, at least 2 hours and up to 8 hours. Strain the broth through a mesh strainer and discard the solids. Let cool. If desired, refrigerate the stock and remove and discard the solidified fat from the surface.
Step 5
Store in tightly covered containers in the refrigerator for up to 5 days or freeze up to 6 months.
