Broth (Veggie/Chicken/Beef) - (V, GF)
Super broth for super healing and immunity!
Makes about 7 quarts (28 cups)
Plan ahead - needs to simmer for at least 12 hours
1/2 bulb fennel, with tops
2 unpeeled yellow onion, cut into quarters
3 unpeeled carrots, cut into thirds
1/2 leek, white and green parts, cut into thirds
1/2 bunch celery, including the heart, cut into thirds
1 unpeeled sweet potato, yam or 1/2 butternut squash, cut into chunks
4 whole shiitake mushrooms
1/2 bunch fresh flat-leaf parsley
4-6 sprigs fresh thyme
8 large cloves unpeeled garlic, smashed (1 large bulb)
3 inch slice of unpeeled fresh ginger, cut in half lengthwise
8 inch strip of kombu
6 black peppercorns
2 bay leaves
1/2 Tablespoon freshly squeezed lemon juice or 1 Tablespoon apple cider vinegar
If making chicken broth, add 1 chicken (4-6 pounds), cut up (meat and bones)
If making beef broth, add 6-8 pounds beef bones
Rinse all veggies and add to large stockpot with all remaining ingredients (12 quarts).
Add 6 quarts cold, filtered water
Bring to a boil over high heat. Decrease the heat to low and simmer, covered, for 12 hours (24 is even better!).
As the broth simmers, some of the water will evaporate; add more if veggies begin to peek out.
Strain the broth from the veggies and squeeze as much of the juice out of the veggies as possible. (may need to strain multiple times to remove all chunks from the broth).
Let cool, skim the fat from the top, then portion into airtight containers and refrigerate/freeze.
**Instapot variation: Half recipe and add all ingredients to Instapot. Cook on high pressure for 120 minutes. Let naturally release for 15 minutes and then open, let cook and refrigerate/freeze.
Nutrition Info Per Serving:
Total Fat 1.5 g
Sodium 144 mg
Total Carbohydrate 11.5 g
Dietary Fiber 2 g
Protein 1.2 g
© COPYRIGHT 2015. ALL RIGHTS RESERVED.