Easiest Way to Prepare Quick Soup Base - Beef, Chicken, Lamb Or Pork

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, soup base - beef, chicken, lamb or pork. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Soup Base - Beef, Chicken, Lamb Or Pork is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Soup Base - Beef, Chicken, Lamb Or Pork is something that I’ve loved my whole life. They’re fine and they look fantastic.

Brothy leek, lamb and cabbage soup. This Paleo Chicken Wonton Soup is made without the wonton wrappers, keeping it gluten-free, grain-free, low-carb and also SUPER FAST to make Simply drop the chicken meatballs into the simmering, flavorful broth-based soup! For extra flavor, should I use chicken base or beef base? Is pork more like chicken the other white meat, or more like beef what's for dinner?

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

The ingredients needed to make Soup Base - Beef, Chicken, Lamb Or Pork:

1. Take 1 lb Beef, chicken, lamb or pork bones.
2. Prepare 3 tbsp Sea salt - you can use any edible salt here but if you use iodized salt use a little less.
3. Take 4 quart Filtered water
4. Take 2 tbsp Rendered animal fat or butter - if necessary

Enhance the Flavor of Your Soups, Stews, Stocks, and Other Menu Items with a Soup Base. No need for the good stuff here, and cheaper actually works better! Keep the soup base warm and at the meantime, cook noodles according to the package instructions. The old adage says "you are what you eat" and that fits here like a glove.

Steps 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.

Keep the soup base warm and at the meantime, cook noodles according to the package instructions. The old adage says "you are what you eat" and that fits here like a glove. All commercially raised meat animals are given huge levels of corn-most GMO or grown with hetbicides and pesticides…and then "cooked" to dry. H and P act as hormone "disrup. This hearty sparerib, brisket, and whole chicken soup gets creamy, luscious consistency from cassava—a starchy, tuberous root native to South America.

So that is going to wrap it up for this exceptional food soup base - beef, chicken, lamb or pork recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!