MASH-UP BROTH*
PREP: 10 minutes (plus simmering)
INGREDIENTS:
Assorted (raw, cooked or roasted) leftover bones, carcasses and meat (chicken, pork and beef can be simmered together in whatever combination)**
For every 2-3 pounds of bones and carcasses:
- 1 onion, whole
- 1 leek (dark green parts only)
- 1 Tbsp. black peppercorns
- 1 tsp. dried thyme
- 1 Bay leaf
- 1 bunch parsley stems
INSTRUCTIONS:
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Add bones to a stock pot large enough to hold all the ingredients, with plenty of room to spare.
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Add enough cold water to cover the bones by 2-3 inches. Bring to a boil and reduce heat and simmer, partially covered, skimming the accumulated impurities along the surface every 10 minutes for about an hour.
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Add the remaining ingredients and simmer for 5-8 hours (or longer). Add water, as needed, to keep solids covered by 2-3 inches.
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Strain the broth through a chinois (fine mesh strainer) and cool*** before storing (uncovered) in the refrigerator. The next day, scrape off the solidified fat that has risen to the top (alternately, use a fat separator to pour off the degreased broth). At this point, the broth can be stored in a covered mason jar.
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Store for 3-5 days in the refrigerator or up to six months in the freezer.
Notes:
*Making a homemade broth is easy if you save and freeze scraps in individual freezer bags (raw and cooked bones and carcasses, parsley and mushroom stems, tomato seeds and peels, leek greens, onion scraps). Bones may be roasted prior to simmering in water or they may be immediately added to the pot and brought to a boil. Roasted bones will yield a richer broth. To make a vegetarian broth, cover vegetable scraps (chop the scraps first), pieces of kombu or tomato paste for added umami, with cold water, bring to a boil and simmer for an hour, skimming whenever necessary. And swap out the green parts of the leeks and sauté chopped white and light green parts of the leeks and chopped onion in oil until translucent before proceeding with the recipe.
**If making a seafood broth, opt for the bones of delicate and gelatinous fish and avoid those from oily fish, like salmon. Add a Tbsp. of tomato paste for every 3 pounds of bones and carcasses and about ½ a cup of white wine, and then simmer for 20 minutes for fish broth or 1 hour for seafood broth.
***Set the container of soup over a large bowl of ice water to speed up this process.
