Broth Chicken or Beef


  • 3 lbs. beef or poultry meat including bones
  • 1/2 onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, sliced
  • 1 tsp salt
  • 1/2 gal. cold water
  • 1 sachet d’epices of ( 2 parsley stems, 1 bay leaf, 12 sprigs thyme, 1/2 tsp cracked peppercorns, and 1 garlic clove, smashed)


  1. Bring meat, water and salt to a simmer in large stockpot.
  2. Simmer, covered for 2 hours, skimming as necessary.
  3. Add mirepoix (veggies) and continue simmering 30 minutes more.
  4. Add sachet d’epices and simmer 30 more minutes.
  5. Lift meat and veggies out of broth and strain and skim fat from broth.
  6. May be finished now with garnish of meat, pasta or veggies.
  7. May be cooled rapidly and stored for later use. Make sure you return to a simmer when reheated.
  8. May also be used for light sauces or soups.

Serves: 6-8

Credit: Camille Van Sant