- One 6–pound chicken (hen)
- 1 package (beef) soup bones (if you can get them)
- 1 4–pound beef roast
- 3 carrots, cut in 3’s
- 1 large onion, cut in 1/4’s
- 3 celery stalks with leaves, cut into thirds
- 1/4 bunch of Italian parsley, chopped
- Give that chicken a nice bath (clean it) and empty the contents of the cavity inside.
- Cut up into large pieces so that it cooks a little bit faster than if you cook it whole.
- Cut up all of your veggies.
- Cut your beef roast up into about 2 or 3 large sections.
- Fill a LARGE deep pot half way full of water.
- Make sure that you have enough room from the top of the pot to put the rest of the ingredients in without overflowing the water.
- Put all of the ingredients into the pot of water.
- Cut fresh Italian parsley from my garden just minutes before chopping it up and putting it into the pot…..it is fresh, fresh, fresh!
- Bring up the heat to high and get it to a low, rolling boil.
- Immediately lower the heat and simmer until the beef is tender.
- During this simmer, continually remove the junky stuff that rises to the top with a strainer.
- The cooking on simmer and straining process takes about 2 – 3 hours.
- Take all of the ingredients out of the broth with a hand strainer.
- With very thin tea towels covering a colander/strainer, pour the broth through them into another pot……this is a lot of work and usually needs two people to do this.
- Be careful, the broth is very hot while you do this!
- Continue to strain the broth into clean tea towels about two more times until the broth is completely clear and free of any ingredient remains.
- Taste, add more salt to taste.
- If you make this the night before, refrigerate it, and then the next day, skim off any fat/grease from the top (it will solidify in the frig and be very easy to remove).
- A Step-by-Step Photo Guide is on my blog to help you make this delicious Chicken Broth.