Creamy Chicken Soup

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This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.

This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.This is the time of year I love to cook big meals. Gone are the days of endless fresh and local produce choices. Winter time in the Pacific Northwest is a time when most everything stops growing and we have to rely on what I consider the basics for my fruit and vegetables. That is why I’m especially fond of hearty soups. Not only do they incorporate lots of fresh veggies, but they are so comforting and satisfying, its easy to forget that we still have many cold and wet months ahead of us before the local produce makes its way back.

This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.This time of year I love stocking my freezer with prepared meals. I don’t know if it has to do with the possible threat of getting stuck at home because of that once a year snow storm, but it just makes me so happy to cook meals in big batches and store them for another day. This soup is a perfect freezer meal because you can double or triple the batch and then just freeze what you don’t plan on eating that night for another day. Not all soups, especially ones with pasta, freeze that well. This soup, however, does.

This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.I prefer to use chicken thighs because the meat is so flavorful and it shreds really well. Even though I add a bit of olive oil to my pan, the chicken almost always sticks. Have no fear… the part that sticks to the bottom is the best part!  I use a little white wine to release all of that wonderful flavor and I can definitely taste it in the final soup. I prefer to chop all of my veggies by pulsing them in the food processor. Not only does that save me time, but I think having a wide variety of sizes, from minced to chopped, not only enhances the texture of the soup but also the taste.  I also continue to use the same pot to cook the chicken, then the vegetables, then the roux which turns into a cream gravy and then eventually the soup. By keeping all the ingredients going in the same pot, you don’t lose any of those wonderful flavors along the way.

This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.

5.0 from 1 reviews
Creamy Chicken Soup
 
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This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.
Author:
Recipe type: main
Yields: 6 servings
Ingredients
  • 1 pound skinless chicken thighs
  • 1 tablespoon olive oil
  • 1/2 cup white wine
  • 5 T butter, divided
  • 1 onion, minced
  • 4 celery stalks, diced
  • 2 large carrots, peeled and diced
  • 3 cloves garlic, minced
  • 6 T flour
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 4 cups chicken broth
  • 1 teaspoon salt, to taste
Instructions
  1. In a heavy bottom dutch oven over medium high heat, cook chicken thighs in olive oil for about 15 minutes, flipping once. Remove from heat and allow to cool slightly on a plate. The chicken likely stuck to the pan. Deglaze the pan by adding the white wine over low heat and scraping the bottom of the pan until all of the cooked bits have been loosened. Transfer the cooked chicken bits in white wine to a separate cup.
  2. Add one tablespoon of the butter to the dutch oven and and set heat to high. Add onions, celery and carrot and allow to cook until slightly golden brown while stirring only occasionally for a total of about 10 minutes. While vegetables are cooking, shred chicken meat. When vegetables have finished cooking, remove them from the dutch oven and set them on the same plate as the chicken.
  3. Return the pan to the stove and melt the remaining 4T of butter over medium high heat. Add the garlic and allow to cook for about a minute, then add the flour and stir to combine to make a roux. Allow to cook for a few minutes until fragrant.
  4. Add the milk and heavy cream to the roux and whisk constantly until thoroughly mixed. Allow to cook while constantly whisking until thickened. Whisk in the chicken broth. Add shredded chicken and cooked vegetables to the broth and stir. Add salt, to taste, and pepper, as desired.
  5. Serve with a warm crusty bread or some rosemary crackers.

This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.
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Dutch Oven Roasted Chicken

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Nothing beats a good hot dog by the campfire, but sometimes a complete main course like this mouthwatering Dutch Oven Roasted Chicken just hits the spot.

Nothing beats a good hot dog by the campfire, but sometimes a complete main course like this mouthwatering Dutch Oven Roasted Chicken just hits the spot.

Sit back and relax, because I have a heck of a lot of photos in this post. Last week we went camping at Ft. Stevens. Now, when I say camping, that means we rented a full service cabin that has its own private bathroom, a refrigerator, and futon beds. Before you judge, I’ll have you know that it qualifies as camping if we get eaten alive by mosquitoes (which we did), sit around a campfire (which we did), eat s’mores daily (which we did, a lot, and I made them with my homemade strawberry marshmallows which forever changed my life), and we cook outdoors.

Nothing beats a good hot dog by the campfire, but sometimes a complete main course like this mouthwatering Dutch Oven Roasted Chicken just hits the spot.

I absolutely love campfire cooking. Don’t get me wrong – we most certainly grill up some dogs and whole ears of corn on the first night, but after a full day of hiking, biking, making insanely large bubbles, sidewalk chalk, and reading, I love to sit down and listen to the sizzle and smell the aroma of a chicken roasting right in front of me.

Nothing beats a good hot dog by the campfire, but sometimes a complete main course like this mouthwatering Dutch Oven Roasted Chicken just hits the spot.

Before we left the house, I mixed up some of my one spoon dry rub, coated the entire chicken, and then wrapped it tightly in plastic wrap. Sure, you can use a store bought rub, but if you’ve never made my dry rub I will vow that its the best you’ll ever try. I just shoved my wrapped chicken in a tupperware to keep all of the juices confined and stuck it in the cooler, errr cabin refrigerator, until we were ready to use it. We love our little coal starter tower thing. It heats ’em up fast and then we just pour the coals where we need them. I seared the chicken breast in a bubbling cube of butter – ohhhh yeah.

Nothing beats a good hot dog by the campfire, but sometimes a complete main course like this mouthwatering Dutch Oven Roasted Chicken just hits the spot.

Then I took the chicken out and tossed the vegetables in. Note – I kept my potatoes whole because I was lazy and thought they would cook just fine since I knew the chicken would take at least an hour. Do yourself a favor and quarter them. this way they’ll be ultra soft and they’ll soak up all that delicious flavor.

Nothing beats a good hot dog by the campfire, but sometimes a complete main course like this mouthwatering Dutch Oven Roasted Chicken just hits the spot.

If the fire isn’t too hot, I like to set the dutch oven in one of those disposable aluminum turkey roasting pans on the grate above the fire. That keeps all of my coals in one place and using the grate just gets it up off the ground. If your fire is roaring, just cook it on the ground so you can maintain total control of your heat source.

Nothing beats a good hot dog by the campfire, but sometimes a complete main course like this mouthwatering Dutch Oven Roasted Chicken just hits the spot.

I like to maintain a 2:1 ratio of hot coals on the lid compared to the base.  I learned my lesson the hard way a couple years ago when I first started dutch oven cooking and everything I made was burnt on the bottom. Heat rises, yo, so you need more coals on top to create an even cooking temperature.

Nothing beats a good hot dog by the campfire, but sometimes a complete main course like this mouthwatering Dutch Oven Roasted Chicken just hits the spot.

I just love my Lodge dutch oven. I never go camping without it. Once you get the hang of dutch oven cooking, you’ll never go back.

Nothing beats a good hot dog by the campfire, but sometimes a complete main course like this mouthwatering Dutch Oven Roasted Chicken just hits the spot.

Doesn’t that look amazing? I’m not gonna lie – that cube of butter with all the seasonings from the dry rub combined with a slow cooked chicken is nothing short of amazing.

Nothing beats a good hot dog by the campfire, but sometimes a complete main course like this mouthwatering Dutch Oven Roasted Chicken just hits the spot.

Dutch Oven Roasted Chicken
 
Prep time
Cook time
Total time
 
Nothing beats a good hot dog by the campfire, but sometimes a complete main course like this mouthwatering Dutch Oven Roasted Chicken just hits the spot.
Author:
Recipe type: main dish
Yields: 4 servings
Ingredients
ingredients:
  • 1/2 cup dry seasoning rub (I made my one spoon dry rub and used all of it)
  • 1 whole chicken (mine was around 6 pounds)
  • 1/2 cup (one cube) butter
  • 1 pound baby yellow potatoes, quartered
  • 4 large carrots, peeled and cut into bite sized chunks
  • 1 yellow onion, peeled and quartered
equipment:
  • 24-40 charcoal briquets
  • 12 inch (6 quart) Lodge camping dutch oven
  • Lid puller
  • meat thermometer
Instructions
  1. Prior to cooking, coat chicken in dry rub and wrap tightly with plastic wrap. I did this at the house a couple days before the chicken was cooked and kept the wrapped chicken in tupperware.
  2. To prepare for cooking, heat up 24 coals. Place 8 of the hot coals evenly under dutch oven.
  3. When the cast iron is hot, melt the butter. Sear the breast side of the chicken for about 5 minutes in the hot butter. Remove the chicken and spread the vegetables in the pot, then return the chicken to the pot, breast side up with the meat thermometer inserted into the thickest part of the breast. You may need to redistribute the vegetables to get the chicken to fit. Ideally you want the chicken in the middle of the dutch oven and not touching the lid or the base.
  4. Cover with the lid and add remaining 16 coals to the lid. Rotate the lid a quarter turn every fifteen minutes or so. After about 45 minutes of cooking, you may need to add a few more hot coals. Just be sure to add twice as many to the top as you do the bottom. Continue cooking until the internal temp reads 165 degrees F and the drumsticks start to pull away from the body. This may take 1-1.5 hours.
  5. I personally enjoyed carving up the chicken and returning the meat to the dutch oven with all the liquid and vegetables prior to soaking. Enjoy!

Nothing beats a good hot dog by the campfire, but sometimes a complete main course like this mouthwatering Dutch Oven Roasted Chicken just hits the spot.
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Perfect Pot Roast

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A mouthwatering Perfect Pot Roast takes time because it is slowly braised in the oven, but it is the most flavorful family dinner best enjoyed during the winter.

A mouthwatering Perfect Pot Roast takes time because it is slowly braised in the oven, but it is the most flavorful family dinner best enjoyed during the winter.

I’m a pot roast lover. But, like most foods, I’m very particular about the quality of my pot roast as well as how its prepared. For example, I have nothing against making the pot roast in the crockpot. I do it often and that thing is a real life saver on a busy weekday. I do, however, like to pretend on occasion that I’m living in a Little House on the Prairie where I can slowly braise a tender chunk of meat and serve it up to my family for dinner. If only I had a nice set up to cook this meal over the fire as opposed to using my oven. Oh well. Close enough.

A mouthwatering Perfect Pot Roast takes time because it is slowly braised in the oven, but it is the most flavorful family dinner best enjoyed during the winter.

To properly make this recipe, you need a really good dutch oven. Something cast iron that can properly brown your hunk of meat on the cooktop and then slowly braise the meat in the oven while covered with a heavy lid. Mmmmmm.

A mouthwatering Perfect Pot Roast takes time because it is slowly braised in the oven, but it is the most flavorful family dinner best enjoyed during the winter.

Of course, half of what makes this meal so amazing is that it was made with homemade slow roasted beef stock. That stuff is like liquid gold and will transform any soup or stew into a meal that will never allow you to go back to store bought beef broth.

A mouthwatering Perfect Pot Roast takes time because it is slowly braised in the oven, but it is the most flavorful family dinner best enjoyed during the winter.

This meal is so perfect with a crisp green salad and some hot crusty bread with a big pad of butter on the side. Don’t you just want to eat a big bowl of this while sitting in your cabin looking out the window at the snow fall? I don’t have a cabin nor do I live in an area where we get regular snow fall, but a girl can dream, can’t she?

A mouthwatering Perfect Pot Roast takes time because it is slowly braised in the oven, but it is the most flavorful family dinner best enjoyed during the winter.

Perfect Pot Roast
 
Prep time
Cook time
Total time
 
A mouthwatering Perfect Pot Roast takes time because it is slowly braised in the oven, but it is the most flavorful family dinner best enjoyed during the winter.
Author:
Recipe type: dinner
Yields: 6 servings
Ingredients
  • 1 (3 pound) bone-in chuck roast
  • 1 teaspoon kosher salt
  • 1 tablespoon vegetable oil (I used avocado oil)
  • 2 tablespoons butter
  • 4 tablespoons all purpose flour
  • 1 (13 ounce) packet of onion dip mix
  • 4 cups beef stock (homemade is best)
  • 2 tablespoons red wine
  • 1 teaspoon salt
  • freshly ground pepper, to taste
  • 1 teaspoon thyme
  • 2 bay leaves
  • 5 large carrots, peeled and chopped into 1 inch pieces
  • 1 pound Dutch yellow baby potatoes
  • 1 tablespoon whole grain mustard.
Instructions
  1. Preheat the oven to 300 degrees F.
  2. Get a dutch oven nice and hot over medium high heat. Rinse and pat dry the chuck roast, then cover both sides with the teaspoon of kosher salt. Add the oil to the dutch oven and when it gets nice and hot, sear both sides of the meat until deeply browned, about 10 minutes per side.
  3. Remove the meat from the dutch oven and transfer to a plate. Add the butter to the dutch oven and melt over medium heat. Use a wooden spoon to scrape up any bits that pay have stuck to the pot. Once melted, add the flour, stir, and allow to brown for a few minutes until fragrant. Add the onion dip mix and stir. Add the beef stock and the red wine. Allow to come to a boil, stirring occasionally and scraping any bits that may have stuck to the bottom of the pan. Once the mixture comes to a boil, remove from heat and add the meat along with any of the juices from the plate along with the remaining salt, pepper, thyme, and bay leaves to the dutch oven. Cover tightly and cook in preheated oven for 2 1/2 hours.
  4. Turn the beef over in the pot and add the carrots and potatoes, pushing them down into the liquid as much as possible. Cover the dutch oven and continue to cook, stirring the vegetables once, for 1 to 1 1/2 more hours, until the vegetables are tender.
  5. Remove the roast from the dutch oven and transfer to a cutting board. Separate the chunks of meat into bite sized pieces and discard any fat. Return meat to the pot. Stir in the mustard.
  6. Serve hot with warm crusty bread. Enjoy!

A mouthwatering Perfect Pot Roast takes time because it is slowly braised in the oven, but it is the most flavorful family dinner best enjoyed during the winter.
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Leftover Ham Bean Soup

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Leftover Ham Bean Soup is the easiest and most flavorful soup your family will love made with a rich broth in the slow cooker from your holiday ham bone.

Leftover Ham Bean Soup is the easiest and most flavorful soup your family will love made with a rich broth in the slow cooker from your holiday ham bone.

This soup was so freaking easy to make. After I made our damn good whole ham, I was getting ready to toss the ham bone as well as the remaining fat because frankly I was tired of cooking that day and didn’t want to deal with it. I have to give my husband credit for reminding me that we never throw away bones. Its the best way to make broth. Its how I make my roasted beef broth. Its how I make my slow cooker chicken broth. Why on earth would I not make something with my ham bone? It, after all, has more flavor than all the other bones because its ham, for crying out loud. So into the slow cooker it went along with all the other standard broth ingredients: onion, carrots, celery, garlic, and a bay leaf. Now, I could have easily used water, but I wanted to give it even more flavor because I knew this soup would ultimate have beans and I think beans need a lot of added flavor, so I used chicken broth. Then I added some chili powder and, 5 minutes later, my slow cooker started brewing one of the most delicious, easy to make, and flavorful soups we’ve ever eaten.

Leftover Ham Bean Soup is the easiest and most flavorful soup your family will love made with a rich broth in the slow cooker from your holiday ham bone.

The trick, in my opinion, to extracting as much flavor and goodness out of that ham bone that you can get is to throw all that leftover fat and, of course any juices, back in the pot along with the bone. It may gross you out to see all that fat swimming around in your soup, especially if you’re like me and will spend as much time as needed picking out any scraps of fat to avoid eating those slimy little tidbits. Not to worry. I’ve got you covered. Once you deem your broth done, you stick it in the refrigerator and let that fat congeal. Lucky for us, fat not only floats, but it gets hard, so once you see a thick yellow solid layer form on top, just scoop it off and toss it. At that point, you heat your broth back up, add the beans, and eat it. Based on the amount of chicken broth I used, this recipe only makes two really large or four small bowls of soup. Feel free to double everything if you want. I was planning on my kids saying “ewww” once they saw the onions and figured my husband and I would be the lucky ones to enjoy the soup. Yeah. I was wrong. My kids gobbled it up and my husband had a double serving. Of course I ate a bit of it so I would know what I was talking about while reading this post, but they were the ones with the full bellies. Oh well.

Leftover Ham Bean Soup is the easiest and most flavorful soup your family will love made with a rich broth in the slow cooker from your holiday ham bone.

Leftover Ham Bean Soup
 
Prep time
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Total time
 
Leftover Ham Bean Soup is the easiest and most flavorful soup your family will love made with a rich broth in the slow cooker from your holiday ham bone.
Author:
Recipe type: soup, main dish
Yields: 4 small bowls
Ingredients
  • 2 medium carrots, chopped
  • 2 celery ribs, chopped
  • 1 small onion, chopped
  • 1 quart chicken broth
  • 1 leftover ham bone, along with any meat, fat, and juices that are left
  • 1 teaspoon chili powder
  • 1-2 cloves garlic, minced
  • 1 bay leaf
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • freshly ground pepper, to taste
Instructions
  1. Add carrots, celery, onion, chicken broth, leftover ham bone, chili powder, garlic, and bay leaf to your slow cooker and cook on low at least 4 hours. Feel free to pick off and shred any ham off the bone before you put it in the slow cooker just so you don't have to do it later. This part is really variable and you can cook on high for less time or on low for longer or even over night.
  2. Transfer all ingredients to an airtight container and refrigerate until all the fat congeals. Then, scoop off and discard any of the solid yellow fat that had risen to the top, along with the bay leaf.
  3. Transfer remaining soup to a pot, add beans, and heat to serve.

 

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Winter Minestrone

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Homemade Winter Minestrone is a healthy and hearty winter soup full of cold weather favorites like kale, squash, beans, bacon, pasta, and savory beef broth.

Winter Minestrone| Self Proclaimed Foodie

This is one of my favorite soups. In my opinion, soup is best enjoyed during the cold winter months. A lot of people ask how I can stand the rainy winter months here in Portland. This is how I can handle the dark skies and lack of vitamin D: First, the holidays get me all the way through the beginning of the year. Not only am I usually to busy with all the holidays bring, but I just love everything about Halloween all the way through New Years. I’m talking about FFF: the food, the festivities, and family. Then, once the crocus start breaking through the ground in mid February, I have hope that Spring will soon be here and that means endless colorful bulbs, beautiful flowering trees, allergy attacks, and longer days. Yes, by spring time I welcome the allergies because that at least means something is once again growing. The most difficult time of year, however, is from January 2 until those crocus start blooming. The weather is cold, the sky is grey, the ground is always wet, and I’m as pale as a ghost. Enter: warm and welcoming Winter Minestrone soup. This soup has everything you could possibly want in a cold weather hearty soup and it is so freaking delicious, especially if you make it with your own homemade roasted beef broth. And being the foodie that I am, I actually had every single ingredient on hand when I wanted to make this soup without having to make a separate trip to the store. Score!

Winter Minestrone| Self Proclaimed Foodie

Winter Minestrone
 
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Homemade Winter Minestrone is a healthy and hearty winter soup full of cold weather favorites like kale, squash, beans, bacon, pasta, and savory beef brot
Author:
Recipe type: main dish, soup
Yields: 8 servings
Ingredients
  • 8 ounces bacon ends and pieces
  • 1 medium yellow onion, chopped small
  • 3 medium sized carrots, peeled and chopped small
  • 2 medium celery stalks with leaves, chopped small
  • 2 cloves garlic, minced
  • 8 cups beef stock (homemade beef stock is far and away the best)
  • 1 small winter squash (I used carnival) (about 1 1/2 cups) *
  • 2 cups kale, cut into small pieces
  • 1-2 sprigs fresh rosemary
  • 1 bay leaf
  • 1 parmesan rind
  • 14 ounce can canellini beans, drained and rinsed
  • 1/2 cup tiny uncooked pasta
  • salt and pepper, as desired
  • additional grated parmesan for serving
Instructions
  1. In a heavy bottom stockpot over medium high heat, cook the bacon pieces until crispy. Remove all but about 2 tablespoons of the oil. Add onions, carrots and celery and cook until tender, about 5 minutes. Add garlic and cook another 2-3 minutes.
  2. Add beef stock, squash, kale, rosemary, bay leaf, parmesan rind, as well as 2 cups of water to the pot. Bring to a boil, then reduce heat to low so that soup remains at a mellow simmer. Cook for 30-60 minutes.
  3. Remove parmesan rind, bay leaf and rosemary sprig. Season to taste with salt and pepper.
  4. Prior to serving, add beans and pasta and continue cooking until pasta is al dente, about 10 minutes. Alternatively, you can add the beans but cook the pasta separately, adding cooked pasta to individual servings. If not consuming all of the soup in one meal, do not add pasta until ready to serve.
  5. Serve with a crispy hot bread and top with freshly grated parmesan.
Notes
* Its okay to use frozen cubed squash. If using fresh, roast in 350 degree F oven for about 30 minutes so that its slightly tender and easy to peel, then cut into small cubes.

 

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Roasted Beef Broth

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Make your own homemade slow Roasted Beef Broth for the most delicious stock that makes perfect stews, soups, and roasts. I like to call it liquid gold!

Roasted Beef Broth | Self Proclaimed Foodie

I’ve never liked the way beef broth from a can or a box tastes. I’ll use it for gravy if I’m making something like salisbury steak, but the idea of making soup out of it nauseates me. I don’t know why. I’ll use boxed chicken broth all the time (although making your own homemade gravy and soup from your own stock is a million times better). If you’ve never made your own stock from beef bones, boy are you in for a treat. I never knew beef broth could taste so amazing! The process is an investment for sure. Its easy to make, but its not a quick process. Making your own roasted beef broth is a labor of love, and I guarantee its worth every minute it takes to make it.

Roasted Beef Broth | Self Proclaimed Foodie

 

You start the process with as many beef bones as you can fit in a single layer in your roasting pan. Mine fit perfectly. I didn’t plan it that way, but was so excited when they fit together like a puzzle that I had to take a photo to show you. Plus, now you can see what I started with.  I had about four ribs and six meaty bones. I have no idea what part of the cow those round ones are from – they were just labeled soup bones (our family buys 1/4 cow every year from a grass fed start to finish ranch). The important thing about the bones is that you get some with some meat as well as some with lots of collagen (that white stuff inside the round bone). This combination is what will make your beef broth OUTSTANDING.

Just like with any roast, cooking the meat at a high temperature to begin with and then lowering the temperature for the remainder of the process yields the best results and flavor. You can see in the photo below how the collagen gets all gelatinous. Yeah, its kind of gross, but that goes right into the pot with all the vegetables and water and after that stuff cooks for 6-24 hours – OH MY GOD. You won’t believe how delicious the final product is and what it can do for your soups, stews, pot roasts, or dare I say gravy. And if you’re wondering, those dark things are purple carrots. I buy the tri-color pack at Trader Joe’s because its fun and you should too.

Roasted Beef Broth | Self Proclaimed Foodie

I pour my filtered broth into wide mouth glass jars and let it chill in the refrigerator. What happens is all the fat solidifies at the top, making it super easy to remove and discard. Then, I just stick those jars (that is, whatever I’m not using right away) in the freezer until I’m ready to thaw and use.

Roasted Beef Broth | Self Proclaimed Foodie

Roasted Beef Broth
 
Prep time
Cook time
Total time
 
Make your own homemade slow Roasted Beef Broth for the most delicious stock that makes perfect stews, soups, and roasts. I like to call it liquid gold!
Author:
Recipe type: Soup, main dish, tips & tricks
Yields: 5 quarts
Ingredients
  • Beef bones (grass feed recommended, mixture of ribs and meaty bones with a lot of collagen, about 6-7 pounds total)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 2 large onions, chopped
  • 2 celery stalks, leaves included, chopped
  • 1 tablespoon tomato paste
  • 1 head of garlic, outer papery skin removed, bottom chopped off to expose the cloves but leaving the head in tact (as if you were roasting it)
  • freshly ground pepper
  • 1 tablespoon fresh thyme
  • 2 bay leaves
Instructions
  1. Preheat the oven to 425 degrees F. Place the bones in a large roasting pan (like what you'd roast a turkey in). Rub both sides of the meaty bones with oil and sprinkle with salt. Roast in hot oven for 30 minutes. Your kitchen will smell awesome.
  2. After 30 minutes, flip the bones, add the onions, celery, and tomato paste and continue to roast for another 20 minutes. Remove from oven.
  3. Use your largest stockpot. Ensure it is oven save if you'll be doing any of the cooking in the oven.
  4. Transfer all of the roasted meat and vegetables from the roasting pan to the stockpot. Using a total of 5 quarts of water, add 1-2 quarts at a time to the empty roasting pan, scrape sides, swirl it around, and then pour it into the stockpot to make the broth. Repeat until you have added a total of about 5 quarts of water to the pot, but make sure you get every bit of flavor possible out of that roasting pan.
  5. Add the head of garlic, pepper, thyme and bay leaves to the pot. Bring to a boil (uncovered), and then reduce heat so that broth is percolating at a gentle simmer. Cook at this temperature for a minimum of 6 hours up to a full day. You can also transfer pot to a preheated 200 degree F oven (this is what I do to let it cook overnight).
  6. Strain stock and discard solids (or give the meat, bones and carrots to your dog). Once the broth cools, you can easily remove any excess fat that has congealed at the top. Refrigerate if using within the next few days. Freeze in glass jars (allow had room for expansion) or in plastic freezer bags) if using at a later time.

 

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