|408 oz. cups||20minutes|
For size, I try to stick to 3 pounds of bones, but anything between 3-5 is good. It depends on the size of your stock pot.
One whole chicken, or a combination of legs, thighs, wings. The more of the knuckle parts you use, the more marrow, so it’s super good for you.
Or, one pack of marrow bones.
Or one small turkey.
This is my basic recipe. I always add mirepoix, which is the French word for chopped up carrots, onion and celery.
Feel free to add any veggies or herbs you like to the stock pot. Of course, keeping in mind, what you add will change your flavor profile
Here’s a few things I like. I love adding mushrooms to the beef broth, it gives it a richer flavor. Dehydrated ones add even more flavor.
Here’s a few variations of mirepoix that I found on Wikipedia;
Italian soffritto, Spanish sofrito, Portuegese refogado, consists of braised onions, garlic and tomato.
German suppengrun consists of leeks, carrots and celeriac.
Polish wloszcyzna consists of leeks, carrots, celery root and parsley root.
U.S. Cajun and Creole holy trinity – onions, celery and bell peppers.
French duxelles is onions, shallots and mushrooms sautéed in butter.
I have not tried making a seafood/fish broth, but I would follow the same principals.
SERVING SIZE NOTES
I use a 12 quart stock pot. Once the broth is finished and strained, I end up with approximately 10 quarts of broth. I pour the broth in 2 cup BPA free containers for freezing. I usually drink one cup at a time, so one container is two days worth of broth for me. However, you can drink as much as you’d like. For purposes of this recipe, I’ll say it’s approximately 40 – one cup servings.