I don't like canned/boxed broth and was wondering if anyone could give me a good recipe for homemade broth. I want to stock my freezer before my surgery!

If you like Ramen noodles you can buy those and just throw the noodles away. The little seasoning packs in those make for some yummy broth! I also use the bouillon cubes for mine cause I don't like the canned stuff either!

Oh good call on the Ramen seasonings! I like the way that broth tastes.

Thanks!

Here's' my beef stock recipe.

4-lbs beef shank split (have the butcher split them in 1/2)

2-carrots quartered

2-Celery quartered

2-Onions quartered

3-bay leafs

20-peppercorns

6-cloves of garlic

2-sprigs thyme

5-springs parsley

16-cups of Water

2-cups of red wine

Set the oven to 450 and place beef shanks in a roasting pan (place olive oil in the bottom) along with all quartered vegtabler. Roast for 1-1/2 hours and turn shanks every 20 minutes.

In a stock pot, add 15 cups of water, and layer your beef and veggies in to pot. Add remaining items. Set the stock to med and bring to a boil and then reduce to med-low. While the stock is begining to cook, use the remaining 1-cup of water to deglaze the roasting pan. Be sure to get all the brown bits up...this is good stuff that adds flavor. Once the roasting pan is deglazed, add the remaining liquid to the stock pot.

The stock should simmer for about 4-hours at a slow bubble. Once the stock as reduced by 1/2 it is ready to strain.

I use a 2-cup measuring cup to begin straining and a meshed strainer. The strainer sits on a 4-quart bowl. I put the meat in a container to the side then pick it and and freeze it...it's wonderful for Soups or stews. The remaining liquids you will need to press with a large spoon in the strainer to get the liquids out. I generally give my dog's the solids that are left in the strainer...they love it.

Once you have the liquid strained, place it in the frige for 24-hours and the next day remove the fat from the top. Then store is pint bags or jars. This will hold for 6-months in the freezer. Note, the end product will be like a jelly...this is due to the beef. Once you heat it up it returns to a liquid.

Enjoy! This keep me alive during pre-op and my liquid post op.

That sounds great! Thanks!

You are welcome. You can do the same thing with chicken too! But I also add leeks to the stock pot for chicken.

There are stock pastes that you can buy that are right next to the buillon cubes. They're shelf-stable until they're opened, and there are different brands. You can get mushroom, beef, chicken, veal and other kinds. They're not as salty and they're really flavorful, and they dissolve almost instantly in hot Water. You can add dry spices to flavor it when you make it.

I keep tubes of herb pastes in the refrigerator, including garlic, lemon grass, and tomato paste, and you can add any of these for additional flavor then pour through a strainer to get rid of any solids before you drink it.