From EatingWell: March/April 1994
Homemade broths are easy to whip up with leftover bones and freeze well.
- 1 1/2 pounds lamb bones
- 1 onion, peeled and studded with 1 whole clove
- 1 carrot, peeled
- 1/2 cup celery leaves
- 1/2 cup parsley stems
- 1 clove garlic, peeled
- 1 teaspoon salt
- 8 whole black peppercorns
- Place lamb bones in a stockpot. Pour in 12 cups cold water or enough to cover. Bring to a boil and skim off froth. Add remaining ingredients and simmer, partially covered, over low heat for 2 hours. Strain the broth through a fine sieve, discarding bone and vegetables. Let cool. Chill and skim off fat.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 6 months.
0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 0 g protein; 0 g fiber; 0 mg sodium; 0 mg potassium.
Exchanges: Free Food
Nutrition Note: After straining and skimming, broth has negligible calories and nutrients.
More From EatingWell
A piping hot bowl of soup is the ultimate comfort food during...
Decadent cream-based soups are typically loaded with...
Enjoy seasonal fresh fruit even in winter with these healthy...
Winter salads can taste like a refreshing start to those...
Save money on food during the holiday season but still eat...
Pasta is a favorite comfort food—it’s quick, easy to cook and...
Picture this: You arrive home tired and frazzled, and the...
Our gluten-free cookie recipes are a healthy and delicious...
Whether you’re making Christmas cookies for your annual...
End your holiday meal on a sweet note with our healthy...
Spend more time with friends and family and less time in the...
Our festive holiday cocktails, including healthy recipes for...
If you’re planning a holiday party this year, make...
These recipes for instant appetizers use 5 ingredients or...
Many holiday celebrations include festive drinks, and we’ve...
These festive holiday appetizers are tried-and-true cocktail...
- Ease of Preparation
- Total Time
- More than 1 hour
- Main Ingredient
- Type of Dish
- March/April 1994