Meat Broth
Updated May 31, 2023
- Total Time
- 4 hours
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 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
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.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- 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.
- 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.
- Leftover broth can be frozen.
Private Notes
Comments
Advertisement