Recipe: Yummy Soup Base - Beef, Chicken, Lamb Or Pork

Soup Base - Beef, Chicken, Lamb Or Pork. In the UK, it's beef, chicken, pork, lamb. In the US, you can delete lamb from that list. "The UK is very conservative and has a small recipe base, which doesn't include many of the more unusual meats." Cooking low and slow in liquid is foolproof. Take these easy braising ideas and run with them. www.

Gather your ingredients (not shown: flour, soy sauce. 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? You can have Soup Base - Beef, Chicken, Lamb Or Pork using 4 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Soup Base - Beef, Chicken, Lamb Or Pork

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

This is my first time working with pig neck, so I'm just going to play it simple and dump in sauteed garlic mirepoix and brown rice for a pork-vegetable-rice soup. Nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist. Keep the soup base warm and at the meantime, cook noodles according to the package instructions. Make flavorful soups, stews, and stocks for your customers, patients, or guests by adding a soup base to your recipe.

Soup Base - Beef, Chicken, Lamb Or Pork instructions

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..

We carry soup bases in a. Beef Brisket Point Half (also called front cut, point cut, thick cut, or nose cut): This cut is the less expensive of the two. It has more fat, and It can also be slow roasted under foil, rather like pork shoulder but needing longer slower cooking. Mix together the paprika, thyme, basil, cumin, and curry powder, if desired, in a small bowl. The Best Marinade for Kabobs! (Beef, Pork and Lamb).