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INGREDIENTS:
2 leeks cut into 2 in pieces
2-4 shallots, quartered
2-4 stalks celery
bones from 1 whole roast chicken, or 2-3 large soup bones from a cow
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Add vegetables and chicken or beef bones to pot. Fill the rest of the way with water
Heat on high until water comes to a boil, then turn down to low and simmer for at least 24 hours.
You want to get the gelatin in your broth that comes from the bone marrow. Check the bones after 12-18 hours. You can snap the chicken bones or cut the ends off to speed up the process. With the beef bones, you can scrape the gelatin from middle of the bone with a spoon or butter knife.
After the broth has simmered for at least 24 hours, strain the bones and vegetables out. I put a round collander on top of a mixing bowl and ladle the broth into it.
Store the finished broth in the refrigerator for up to a week, or freeze in an ice cube tray. I find that 2 Tbsp make one ice cube, so that means that 8 broth cubes would make one cup when using for recipes.
Use broth in sauces, soups, or replace some of the water in a pot of rice with a few cubes of broth.
Note: You can ask a butcher for soup bones. I have gotten good soup bones in Spokane from Crown Foods Locker on Northwest Boulevard.
For chicken broth, sometimes I roast a chicken for dinner and then use the bones for broth. If I don't roast the chicken first, then I just put the whole chicken into the pot. Cook for 1 hour, and then take the chicken out. Remove the chicken from the bones. Return the bones to the pot, and top it off with more water. Use the cooked chicken for recipes like soup, chicken salad, chicken quesadillas, etc.