Meat and vegetable broth recipe

Ingredients:

• 500g (1 lb) of meat bones (such as beef, chicken, or pork bones)
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 onion, peeled and halved
• 2 cloves of garlic, peeled and smashed
• 1 bay leaf
• 1 teaspoon of whole black peppercorns
• Handful of fresh parsley
• Handful of fresh thyme (optional)
• Salt to taste
• Water

Instructions:

1. 1. If you're using meat bones, preheat your oven to 200°C (400°F). Place the bones on a baking sheet and roast them for about 30 minutes, or until they turn golden brown. This step helps enhance the flavor of the broth.
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3. 2. In a large stockpot, combine the roasted bones (if using), chopped carrots, celery, onion, garlic, bay leaf, peppercorns, parsley, and thyme (if using).
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5. 3. Fill the pot with enough water to cover all the ingredients by a few inches.

1. 4. Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer gently, uncovered, for at least 3-4 hours, skimming off any foam or impurities that rise to the surface.
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3. 5. After simmering for several hours, strain the broth through a fine-mesh sieve or cheesecloth into a clean container, discarding the solids.
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5. 6. Season the broth with salt to taste.
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7. 7. Let the broth cool completely, then store it in the refrigerator for up to 5 days, or freeze it for longer storage.
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