Soup Base – Beef, Chicken, Lamb Or Pork

Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, Soup Base – Beef, Chicken, Lamb Or Pork. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Soup Base – Beef, Chicken, Lamb Or Pork is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Soup Base – Beef, Chicken, Lamb Or Pork is something which I have loved my entire life.

Many things affect the quality of taste from Soup Base – Beef, Chicken, Lamb Or Pork, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don’t worry if you want to prepare Soup Base – Beef, Chicken, Lamb Or Pork delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Soup Base – Beef, Chicken, Lamb Or Pork is 20 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Soup Base – Beef, Chicken, Lamb Or Pork estimated approx 2 hours.

To get started with this recipe, we have to first prepare a few components. You can have Soup Base – Beef, Chicken, Lamb Or Pork using 4 ingredients and 7 steps. Here is how you cook it.

I use this one tblsp @ a time for soups and sauces. I learned how to do it while investigating easier soup preparation at my work. It takes less space than stock in the cooler and works just as well. Sometimes even better.

Ingredients and spices that need to be Prepare to make Soup Base – Beef, Chicken, Lamb Or Pork:

1. 1 lb Beef, chicken, lamb or pork bones.
2. 3 tbsp Sea salt – you can use any edible salt here but if you use iodized salt use a little less.
3. 4 quart Filtered water
4. 2 tbsp Rendered animal fat or butter – if necessary

Steps to make to make Soup Base – Beef, Chicken, Lamb Or Pork

1. I get my bones from asian markets typically. They are prevalent in my area and always have a good selection. And they are way cheaper then a typical supermarket that may not even have bone scraps. I always get some with extra fat so I can render it off in the oven first because baking or frying with it is pure delicious magic. For beef and pork I like to get knee bones. Lamb I like to use leg and neck bones. Chicken is a little trickier: I use a combo of bones that I've kept from other dishes. I rinse them off and freeze them till I have enough to make a batch. I'll add chicken feet to the mix as well. They have a little fat and a lot of flavor.
2. Using some animal fat or butter, brown the bones over medium high heat (if you already browned them in the oven you can skip this step).
3. Add 2 quarts water and reduce till you can see the bones.
4. Add the rest of the water and reduce again until the bones become uncovered. Now if you are like me and want to get the most nutrition out of your food. You can continue this process several more times and the bones will dissolve releasing their calcium and other goodness that will also enrich the overall flavor. I do this all the time at home.
5. Once you can see the bones again strain the liquid into another smaller pot using a sieve or colander with cheese cloth to get all the particulate out.
6. Continue to reduce until liquid becomes thick and syrup in consistency.
7. Remove from heat and let cool a while before storing in a glass jar. It will keep for at least 2 months in the fridge. I use mine a lot for soups and sauces. So I never tried to keep it longer than that. But I suppose it could last up to 6 months so long as its kept refrigerated.

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