I hate being sick…. HATE.IT…. I guess I’d been luck for the past couple of years. That or this years graduating class is specially talented. I just can’t seem to shake it off and everywhere I turn my head someone has the same violent virus. I wish this foreign body would just leave me be, after all, I didn’t extend an invitation for this invasion! I guess I had a premonition, because the weekend before I made large batches of chicken and lamb broth. Was I ever happy to have some on hand to make some homemade chicken noodle soup! So-oooooooo much better than the storebought variety plus so easy to make: bring to a boil, add noodles, ginger, crushed garlic and there you have it! Instant comfort : )
Adde bonus: it keeps in the fridge for at least 1-2 weeks and you can freeze the leftover stock in ice-cube trays for covenient storage. So go make some, like, now! 🙂
Fennel stalks, sliced ( or celery )
garlin clove, crushed
Thyme or laurel
Salt and pepper to taste
Place bones in a roasting dish or pan, caramelize in a 350° oven until well browned. This is the important as the caramelization will impart a lot of flavour to your broth. Remove bones and place them in large stock pot and set aside. On the stove top, place roasting dish with cooking juices on medium heat and remaining ingredients, stir until onions are soft translucent. Add to the stockpot with the bones, add enough water to cover all ingredients and simmer on low heat for 3-4 hours, uncovered. Make sure the stock never boils, it needs to be at a barely there simmer. Let cool and filter stock, discarding solids. Place in a container such as a mason jar and cool in the fridge. When stock has cooled you will have a thin film of fat on the top. This will help to keep the broth airtight. n ready to use, just remove fat, store any remaining broth in a container or freeze for up to 6 months.