Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, soup base - beef, chicken, lamb or pork. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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Soup Base - Beef, Chicken, Lamb Or Pork is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Soup Base - Beef, Chicken, Lamb Or Pork is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook soup base - beef, chicken, lamb or pork using 4 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Soup Base - Beef, Chicken, Lamb Or Pork:
- Make ready 1 lb Beef, chicken, lamb or pork bones.
- Take 3 tbsp Sea salt - you can use any edible salt here but if you use iodized salt use a little less.
- Make ready 4 quart Filtered water
- Make ready 2 tbsp Rendered animal fat or butter - if necessary
Here is how you achieve it. Ingredients of Soup Base - Beef, Chicken, Lamb Or Pork. While the stock is cooking, make a base for the mushroom soup. Combine the steak sauce, bouillon cubes, salt, pepper, sugar, and hot water in a slow cooker.
Steps to make Soup Base - Beef, Chicken, Lamb Or Pork:
- 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.
- 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).
- Add 2 quarts water and reduce till you can see the bones.
- 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.
- 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.
- Continue to reduce until liquid becomes thick and syrup in consistency.
- 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.
While the stock is cooking, make a base for the mushroom soup. Combine the steak sauce, bouillon cubes, salt, pepper, sugar, and hot water in a slow cooker. Add the chicken thighs, beef, onion, potatoes, carrots, and tomatoes. Base Pastes, made using only the finest ingredients. Use to add authentic flavor direct to a sauce or a dish.
So that’s going to wrap it up with this special food soup base - beef, chicken, lamb or pork recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
