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.
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- Main Ingredient
- Type of Dish
- Ease of Preparation
- Total Time
- More than 1 hour
- March/April 1994