Mike's Homemade Chicken & Beef Broth

Name: Mike's Homemade Chicken & Beef Broth
Cuisine: American
Ingredients: 1 Fresh Rotisserie Chicken [shreaded]; 4 LG Stalks Celery [1/2" chop with leaves -divided]; 4 LG Carrots [1/2" chop - divided] ]; 2 EX LG Onions [1/2 " chop - divided]; 8 Cloves Garlic [left whole - divided]; 2 (32 oz) Boxes Chicken Stock & 2 Boxes Beef Broth [low sodium]; 4 LG Bay Leaves [divided]; 1 tsp Oregeno [for beef broth]; 1 tsp Thyme [for chicken broth]; 1 tsp Rosemary [for chicken broth]; 2 Pounds Raw Beef Bones With Marrow; 2 tbsp Black Pepper Corn [divided]; to taste Chicken Bullion; to taste Beef Bouillon; 1 Bunch Fresh Parsley [for chicken broth]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

First, my apologies for this confusing recipe. This app isn't allowing me to sort my ingredients or directional steps. Just scroll down to the last step for easy clarification. Thanks for your patience!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

1Fresh Rotisserie Chicken [shreaded]
4LG Stalks Celery [1/2" chop with leaves -divided]
4LG Carrots [1/2" chop - divided] ]
2EX LG Onions [1/2 " chop - divided]
8 ClovesGarlic [left whole - divided]
2 (32 oz)Boxes Chicken Stock & 2 Boxes Beef Broth [low sodium]
4LG Bay Leaves [divided]
1 tspOregeno [for beef broth]
1 tspThyme [for chicken broth]
1 tspRosemary [for chicken broth]
2 PoundsRaw Beef Bones With Marrow
2 tbspBlack Pepper Corn [divided]
to tasteChicken Bullion
to tasteBeef Bouillon
1 BunchFresh Parsley [for chicken broth]

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Steps

1

● For Your Chicken Broth Start with a quality Rotisserie chicken.
2

Pull all chicken meat from bones and shread. Then refrigerate. Reserve all skin, fat and carcass to the side in a large pot.
3

Here's what you'll need for your chicken broth. Also, water.
4

Place carcass, skins, fats, chilled broth and water, [enough to cover all ingredients] vegetables and spices in a large pot. Simmer for 5 hours. Longer if you can to create a dense stock.
5

● For your Beef Broth Prepare at the same time as your chicken broth. Here's what you'll need. Sorry, onion and Oregeno not pictured.
6

Chop your vegetables.
7

Place bone marrow and vegetables on an ungreased cookie sheet. Your marrow will produce copious amounts of oil.
8

Place in oven and roast at 450° for 30 minutes. Check at 15 minutes and stir.
9

Add your seasonings to your beef broth and heat to a simmer.
10

Pull bones and vegetables from oven.
11

Add everything to your broth with enough water to cover ingredients and simmer for 5 hours covered.
12

At the finish, fine strain all solids from your broths and discard. Jar your broth and use them in just about any dish instead of those dishes that call for water.
13

Tips: Heat your oven to 450° first. Then, roast your bones and vegetables. Create your chicken broth second. I'd recommend not using any salt in this dish unless you know exactly what you're going to do with it. If unsalted - you'll be able to season as you wish per dish later. Since I typically use mine for Central and South American dishes - I add Maggi Chicken Bullion and Beef Bullion. If you're interested in the photo attached - it's my Green Chilie Chicken & Beef Stews that can be found under my profile. Enjoy!

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MMOBRIEN @cook_2891564

on August 04, 2016 22:08

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!