Quick Bone Broth

The weather is turning colder, and I feel a strong desire to cook heartier, more filling meals. One of the things I love to make are homemade broths and stocks – they are incredibly economical, you can customize them to your preference, you get a lot for just a bit of work, and they add so much flavor to even the simplest and plainest of food. There is a lot of room for flexibility as well -you can cook it for 3 hours, or for as many as 12 or even 24.  You can roast the bones first, or use fresh, raw bones. Add more vegetables, different herbs or spices – the choices are yours and they are endless. You will notice there is no salt and pepper in the recipe – that is deliberate to prevent over-seasoning whatever final dish you are preparing with the broth. This recipe is also easy to divide or multiply as needed.

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Ingredients: 

2 lbs chicken bones

1 lb chicken necks

6 frozen cubes of parsley

4 frozen cubes of basil

4 frozen cubes of garlic

1/2 lb carrots

1 head of celery

1 medium Spanish onion

small amount of oil for sauteing

 

  1. In a heavy stock pot (at least 8 qts) add a small amount of oil to the bottom of the pot. When it gets hot, add the carrots, celery, and onion. Cook on medium high for 7-10 minutes, or until the vegetables soften and get a bit of color on them.
  2. Add the cubes of frozen parsley, basil and garlic. Stir into the vegetables and let soften. Then add the chicken bones, necks, and water til an inch or two from the top.

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3. Bring to a boil, then lower flame til there are lazy bubbles floating to the surface every few seconds. Skim any scum from the surface as you are able to.

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4. Cook for about 3 hrs, or until the the broth is deep gold in color. Strain with a fine mesh strainer to remove as many impurities as possible.

Easy Silvertip Roast

From the second week of September until this past week, I have been very busy cooking for, preparing for, and enjoying the Jewish High Holidays. This is my favorite time of year because there are so many chances to cook (and enjoy) so many delicious foods in relaxing, sit-down meals with my family. Some have religious significance, like smearing honey on the challah (Sabbath) bread  or eating kreplach (meat-stuffed dumplings) before Yom Kippur and Hoshanah Rabah. Others are more in keeping with the traditions of our family – since it is the start of the New Year. it is always a good idea to start off right and cook the best and most well-loved dishes on honor of the holidays.

One of my favorite things to make is a roast. I usually prepare a French (also known as square or brick) roast, or perhaps a brisket. This year, I was able to get my hands on a delicious looking 5lb Silvertip roast that was begging for me to take it home for the holidays. I was very happy to oblige. This is my recipe – easy and delicious.

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Ingredients

1 5lb Silvertip roast

1/2 of a 750 ml bottle of dry red wine ( I used Tera di Seta Chianti Classico)

6 large cloves of garlic, minced fine

1 C fresh basil, chopped fine

1C fresh parsley, chopped fine

Salt and pepper

1 bag carrots, cleaned and ends removed

1 sleeve celery, cleaned and bottom removed

 

  1. In a roasting pan, pour the wine over the roast, and sprinkle both sides with salt and pepper. Marinate in the refrigerator for 1 hour, turning over once to marinate completely.
  2. Discard excess wine after marinating, and set roast aside. Preheat oven to 225F.  Line the bottom of the roasting pan with the carrots and celery, then place the roast in the center of the pan.
  3. Sprinkle the garlic and fresh herbs over the roast, and a bit into the roasting pan itself. Cover the pan tightly with aluminum foil and place on top rack of oven.
  4. Roast at 225F for four hours, then remove from oven and let rest for one hour more. Carve against the grain at the thickness desired. This preparation will give you a very moist and tender roast that has a tiny bit of pink in the middle.
  5. If you like, you can take the carrots and celery, along with the pan drippings, and puree with a hand blender to serve alongside the roast.

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