Recipe of Homemade Mike's Homemade Chicken & Beef Broth

Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, mike's homemade chicken & beef broth. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Mike's Homemade Chicken & Beef Broth is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Mike's Homemade Chicken & Beef Broth is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook mike's homemade chicken & beef broth using 15 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Mike's Homemade Chicken & Beef Broth:

1. Take Fresh Rotisserie Chicken [shreaded]
2. Get LG Stalks Celery [1/2" chop with leaves -divided]
3. Take LG Carrots [1/2" chop - divided] ]
4. Get EX LG Onions [1/2 " chop - divided]
5. Get Garlic [left whole - divided]
6. Make ready Boxes Chicken Stock & 2 Boxes Beef Broth [low sodium]
7. Take LG Bay Leaves [divided]
8. Take Oregeno [for beef broth]
9. Get Thyme [for chicken broth]
10. Prepare Rosemary [for chicken broth]
11. Get Raw Beef Bones With Marrow
12. Get Black Pepper Corn [divided]
13. Take Chicken Bullion
14. Prepare Beef Bouillon
15. Make ready Fresh Parsley [for chicken broth]

Steps to make Mike's Homemade Chicken & Beef Broth:

1. ● For Your Chicken Broth Start with a quality Rotisserie chicken.
2. Pull all chicken meat from bones and shread. Then refrigerate. Reserve all skin, fat and carcass to the side in a large pot.
3. Here's what you'll need for your chicken broth. Also, water.
4. Place carcass, skins, fats, chilled broth and water, [enough to cover all ingredients] vegetables and spices in a large pot. Simmer for 5 hours. Longer if you can to create a dense stock.
5. ● For your Beef Broth Prepare at the same time as your chicken broth. Here's what you'll need. Sorry, onion and Oregeno not pictured.
6. Chop your vegetables.
7. Place bone marrow and vegetables on an ungreased cookie sheet. Your marrow will produce copious amounts of oil.
8. Place in oven and roast at 450° for 30 minutes. Check at 15 minutes and stir.
9. Add your seasonings to your beef broth and heat to a simmer.
10. Pull bones and vegetables from oven.
11. Add everything to your broth with enough water to cover ingredients and simmer for 5 hours covered.
12. At the finish, fine strain all solids from your broths and discard. Jar your broth and use them in just about any dish instead of those dishes that call for water.
13. Tips: Heat your oven to 450° first. Then, roast your bones and vegetables. Create your chicken broth second. I'd recommend not using any salt in this dish unless you know exactly what you're going to do with it. If unsalted - you'll be able to season as you wish per dish later. Since I typically use mine for Central and South American dishes - I add Maggi Chicken Bullion and Beef Bullion. If you're interested in the photo attached - it's my Green Chilie Chicken & Beef Stews that can be found under my profile. Enjoy!

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