*  Exported from  MasterCook  *

                             Home-Style Broth

Recipe By     : Bon Appetit
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      Pounds        Meat*
   3      Large         Onions -- coarse chopped
   1                    Bay Leaf
                        Water
   3      Cups          Or 4 Vegetables**
   1      Cup           Dry White Whine
     3/4  Teaspoon      Fresh Thyme

 * Cooked or uncooked meat bones and/or poultry bones and meat scraps.

** Vegetable peelings (such as stems, tops and bottoms of celery, carrot, parsnip
, rutabaga, turnip, parsley and spinach).

Combine bones, peelings, onion (unpeeled), wine, bay leaf and thyme in 10- to 12-
 quart stockpot. Add enough water to cover ingredients by 2 inches. Bring to a slow
 simmer over medium-high heat, skimming foam as it rises to surface. Reduce heat,
 cover partially and let simmer 8 to 10 hours, adding more water as necessary.
 Strain into large bowl. Refrigerate overnight. Discard fat from surface. Pour broth
 into small containers. Cover and refrigerate up to 4 days or freeze up to 4 months.
 Reheat to serve. Makes 6 quarts.

For easy long-term storage, freeze broth in ice cube trays, then transfer 
cubes to plastic bags when solidly frozen. Try keeping two plastic bags in the freezer -
 one for the vegetable scraps and one for meats and poultry. When bags are full, it's
 time to make broth. Fresh herbs, onions and wine give added flavor.


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