Soup Base - Beef, Chicken, Lamb Or Pork
Soup Base - Beef, Chicken, Lamb Or Pork

Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, soup base - beef, chicken, lamb or pork. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Soup Base - Beef, Chicken, Lamb Or Pork is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Soup Base - Beef, Chicken, Lamb Or Pork is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can have soup base - beef, chicken, lamb or pork using 4 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Soup Base - Beef, Chicken, Lamb Or Pork:
  1. Take 1 lb Beef, chicken, lamb or pork bones.
  2. Take 3 tbsp Sea salt - you can use any edible salt here but if you use iodized salt use a little less.
  3. Get 4 quart Filtered water
  4. Prepare 2 tbsp Rendered animal fat or butter - if necessary
Instructions 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.

So that is going to wrap this up for this exceptional food soup base - beef, chicken, lamb or pork recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!