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With this cold that returns to make winter notice, in my house the warm broths at all hours, especially girls who are addicted to soup. And although we must admit that the broths they sell packaged today have improved a lot and I always have some in the pantry for some trouble, it is also true that like the homemade broth, in which each one chooses which ingredients to put, there is nothing.
So today I share with you the recipe that I usually use at home to make the hot. As always the ingredients you can vary to taste since in some regions it is more typical to put some things and in other areas others, but with this recipe you have a basic guide on how to prepare a good homemade broth.
In addition, preparing the broth at home you have the advantage that afterwards with the remains of meat you can prepare some delicious cannelloni or croquettes as I will explain on another occasion.
Homemade broth
Learn how to prepare a delicious homemade broth with our recipe.
- Barbara Gonzalo
- Kitchen: Spanish, International
- Recipe type: soups
- Rations: 4-5 liters
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 1 leek
- 1 celery twig
- 1 turnip
- 1 parsnip
- 1 napicool
- 2-3 carrots
- 1 potato
- 1 bouillon ball
- 1 chicken leg
- 1 piece of bacon
- 1 knee bone
- 1 spine bone
- 1 blank
- 1 blood sausage
- olive oil
- 4-5 liters of water
- shawl
Preparation
Then add the rest of the ingredients to the pot, the vegetables must be clean and peeled.
Cover with water (I fill the express pot to the maximum extent), add salt to taste and put on high heat until foam begins to appear on the surface.
Remove the foam generated by the bones with a slotted spoon.
Once the broth is without foam, we can cover the express pot with the lid and let it cook over medium heat for about 35-40 minutes. If you do it in a traditional pot, you should extend the cooking to an hour and a half or 2 hours.
Once this time has passed we can remove half of the broth and reserve it.
Add more water to the pot to finish extracting all the substance from the ingredients and make more broth. Cover the pot again and cook for another 20-30 minutes.
Strain the resulting broth and mix it with the previous one that we had reserved. Adjust the salt point.
It is time to let the broth cool. You will see that a white crust forms on the surface, that is the fat that has solidified and that you can now easily remove with the help of a slotted spoon.
You already have your broth ready to consume as is or by adding soup pasta. You can also use it as an ingredient for other recipes that require meat broth.
Notes
You can keep the broth in the refrigerator until ready to consume it or freeze it in containers or tupperware to use it on any occasion.[br][br]You can crumble the remains of meat and vegetables from preparing the broth and add them to Soup. My parents love soup with chunks and they always add it. Otherwise you can save them to prepare delicious cannelloni or croquettes.