Homemade broth is just not comparable to canned; it’s so much better! To make beef broth, just use beef in place of the chicken, pound per pound. You may want to add some beef bones as well, and brown them in the oven or in some olive oil.
Hands-on: 10 minutesTotal: 4 hours 10 minutes
- 2 lbs. chicken wings and back
- 1 tsp. salt
- ¼ tsp. pepper
- 4 carrots, cut into chunks
- 2 onions, cut into quarters
- 5 cloves garlic, smashed
- 3 stalks celery, cut into chunks
- 1 bay leaf
- 1 tsp. dried basil
- 11 cups filtered water
- Combine all ingredients in large stockpot. Simmer uncovered 4 hours, skimming the surface occasionally, until the broth tastes rich. Strain into a shallow container.
- Cool broth overnight in the refrigerator. In the morning, remove the fat and discard. Package the broth into 1¾-cup portions to equal a 14-ounce can of ready-to-use broth. Freeze for up to 3 months.