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Chicken Broth

Ingredients: 4-1/2 to 5 lbs. Chicken (pieces or whole) 2 cloves garlic 1 onion Peeled and quartered 2 celery stalks With leaves, Chopped in 2-inch pieces

2 carrots Chopped in 2-inch pieces 4 scallions Chopped in 2-inch pieces. 1/2 tsp. Black peppercorn

Instructions: In a large stockpot place 5 quarts of cold water and all the ingredients. Slowly bring to a boil; reduce the heat and simmer for 4 and a half hours, skimming and defatting whenever possible. Strain, reserving the chicken for another purpose if you like, and cool to room temperature. Can be stored in the refrigerator for a week or the freezer for up to a month.

Beef Broth

Ingredients: 2 lbs. Beef soup bones 2 lbs. Beef, coarsely cubed 2 large Onion, each cut into 8 piece 1 rutabaga Peeled and coarsely chopped 2 celery stalks With leaves, coarsely chopped 2 carrots Coarsely chopped

4 tbsps. Tomato paste 14 black peppercorns 5 sprigs fresh parsley 8 garlic cloves, crushed 8 whole cloves 4 allspice berries 2 bay leaves Salt

Instructions: Preheat the over to 450 degrees. Place the beef bones and cubes on a baking sheet. Brown them in the oven for 20 to 25 minutes, turning once or twice. Place the beef in a large stock pot. Add all the remaining ingredients and 4 quarts of cold water, or enough to cover by 2 inches; heat over medium heat to slowly bring to a boil. Lover the heat, stir simmer for 5 hours. From time to time, skim off any foam that accumulates. Remove the pot from the heat and let cool to room temperature. Defat the broth. Strain the broth through a fine-mesh strainer. Discard the bones, meats, vegetables and spices. Remove the grease from the surface.

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