My house smells heavenly this morning. There is beef broth simmering away in my Crock Pot. (It is being created from the trimmings of the beef we bottled yesterday.) Broth is so simple to make, and has so many uses! And all this from the bits and pieces that would otherwise be thrown out.
I use my Crock Pot when I make broth. I can leave it on the counter overnight or when I am out and around during the day with no worries. Broth needs time to develop flavor, so it will cook on low for 12-24 hours. Once the flavor is well-developed, strain the broth off into a pitcher or large bowl, and chill it overnight in order for the fat to rise to the top and solidify. When it is chilled, skim off the fat layer and use it, or bottle/freeze it for later. I have dozens of bottles of various flavors in our food room just waiting for use.
Place bones, fat, skin, or any part of the meat you don’t intend to eat in to a Crock Pot. Add onion, celery, carrots, bay leaves, peppercorns, and turnips (if the meat is beef) to the crock. Fill with water. Turn the Crock Pot on low and let it cook. (You can use the peels, leaves, or trimmed ends from any of the vegetables for broth. Just ensure they are clean, and throw them in.) I have made broth from chicken, turkey, beef, ham, and fish. You can also make it from vegetables.
If you find you don’t have adequate trimmings to fill your Crock Pot one-third full, freeze them. When you have gathered enough for a batch, thaw them and you’re in business!
We add broth to grains such as rice and cracked wheat when we cook it for dinner. (We used ham broth last week when we made pinto beans and rice for dinner. There was no meat, but it tasted like there was! Yummy!) You can use it for gravies, sauces, soups, or risotto. I also use it for braising meat. It is inexpensive to make, and is so versatile.
My husband has a rice/vermicelli side dish recipe that is fantastic and uses whichever broth goes with the meat you are serving. This recipe feeds 8-10 people. Feel free to cut it in half.
1/2 stick butter
2 cups vermicelli, broken into 1/2 inch pieces
3 cups rice
2 quarts broth
2-3 teaspoons soup base
Melt butter in 4-6 stock pot, or large pan. Add rice and brown until very light brown. Add vermicelli and continue browning until pasta is a toasted. In a separate pan, combine broth and soup base until heated. Add enough broth to cover the rice/vermicelli mixture to the stock pot when browning is completed and boil until liquid can no longer be seen (a glass lid is perfect for this if you have one). Take off heat, and allow the grains to continue to absorb the remaining liquid-about 20 minutes. Serve hot.