I’ve had beef broth going in my old turkey roaster for 48 hours and my whole house smells like the kind of kitchen I want my kids to remember.
The plan was 24 hours, but I was too tired to can it that night, so I just let it keep going. That’s the beauty of broth. It’s forgiving.
When this round is finished, I’ll empty it out, refill the same roaster with more bones and scraps, and let it go another 48 hours. By the end of the week we should have close to 40 glorious jars of beef broth sitting on the cellar shelves.
I don’t get fancy with it. I use what needs to be used:
• onions and all the onion peels
• celery that’s starting to go soft
• carrot peels and those frozen carrots that were headed downhill
• a couple bay leaves
• a simple salt, pepper, garlic blend
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