Chicken and Beef Broth
Hi and Welcome to our website!
Today we are making HOMEMADE CHICKEN AND BEEF BROTH, also known as STOCK, if you are looking to make your own, you are in the right place. So sit back and make yourself a cup of tea and enjoy our video and recipe. I will also share a few pictures of how we made ours, now everyone likes to makes theirs a little different, but it comes down to flavour and richness.
Building flavours is always the best in cooking meals, this is a base so you need the base to taste delicious. I don't have any sea salt added in this recipe but I did add oxo which do have a small amount of salt content, if you wish to add salt now thats your choice. But this should be added when making the meal so it don't have to much salt intake.
Please continue on to our recipe and don't forget to check out our short video tutorial on how to make our homemade broths, also please leave us a message before you go. I will share with you a link to our cookbook available on amazon. https://www.bonitaskitchen.com/cookbook
Ingredients
- Beef Broth
- Carrots - 2
- Parsnip - 1
- Celery sticks - 2
- Onion - 1/2 to 1
- Fresh Thyme or ground - 1 tbsp
- Rosemary - 1 tsp or more
- Bay Leaves - 4 pieces
- Peppercorn Seeds - 1 tsp
- Onion Powder - 1 tsp and beef oxo
- Water - 1/2 boiler full
- Short beef ribs - 1 pack or stewing beef
- Chicken Broth or Stock
- Chicken parts - 1 pack or any amount
- Carrots - 2
- Turnip - 1
- Parsnip - 1
- Celery sticks - 2
- Onion Powder - 1 tsp
- Peppercorn Seeds - 1 tsp
- Chicken oxo - 1 tsp
- Bay leaves - 4 pieces
- Oregano seasoning - 1 tbsp
Instructions
- In two boilers add 6 TO 8 cups water or more, in each boiler.
- One boiler add chicken parts and then in the other boiler add your beef short ribs.
- Then peel and clean all veggies, then cut in half.
- Then add equal amounts of veggies and seasonings in each boiler, start to boil the water on a medium heat.
- Add sea salt or just leave it out and add the salt when you use the broth when cooking with it.
- After cover boilers and cook for one hour on a medium heat, stirring and checking occasionally.
- Have your mason jars ready and clean, then when your boiler of broth/stock is ready and cooked.
- Strain broth through a strainer and put veggies aside for another meal, pour broth in mason jars and clean around rims removing any liquid from the rims. Cap and seal tight, then seat aside until it goes to room temperature, then refrigerate, date and label good for 10 days.
- You can also strain the boiler and let broth/stock go to room temperature and freeze in freezer bags. Date and label.
- Use this for any cooking or soups, stews and gravy you are going to make over that 10 days or if you froze the broth/stock take out a bag as you need it and toss in the boiler or pot.
I hope you enjoyed our method to a delicious rich boilers of chicken and beef broth, we also shared a recipe and pictures to help you make your own. Freshly made broth adds a flavourful taste to any soups, stews, gravies and some roasting of chicken and turkeys.
If you haven’t made homemade broth before this recipe is for you, we usually take the broth “liquor” from our boiled dinner/ jiggs dinner Traditional Newfoundland Jiggs Dinner for our soups and stews.
Oh my!
My mouth is watering all ready, but I still like to talk a little about making your own broth, you can bottle it for short time use or freeze it for long time use. Just check out our video to give you more info about how you can get started today. 🙂
From our kitchen to yours, thank you for stopping by and enjoying our channel. 🙂 Bonita, RMHussey Productions and Team.
Add to Favourites
Haven’t made my own homemade broth yet. Like you I always save the pot liquid. Thanks for sharing, will be making this.
Hi Sheila: Thank you for your message and for stopping by, I’m so glad you enjoyed our NEW recipe this week. Having left over pot liquor is the best, but if you don’t have any this is the way to go. Enjoy Bonita