Homemade Broth

Name: Homemade Broth (Gushtabeh)
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Iranian
Ingredients: 4 pounds (1.8 kg) bones, chicken, or beef or veal, skinless, all visible fat removed, rinsed thoroughly and drained; 4 pounds (1.8 kg) bones, chicken, or beef or veal, skinless, all visible fat removed, rinsed thoroughly and drained; 4 pounds (1.8 kg) bones, chicken, or beef or veal, skinless, all visible fat removed, rinsed thoroughly and drained; 1 teaspoon peppercorns; 4 pounds (1.8 kg) bones, chicken, or beef or veal, skinless, all visible fat removed, rinsed thoroughly and drained; 1 bunch dill (stalk and roots); 2 bay leaves; 3 sprigs cilantro (stalk and roots); 3 sprigs parsley; 2 large onion, quartered; 3 sprigs fresh thyme; 2 carrots, chopped; 2 cloves garlic, mashed; 2 leeks, chopped; 2 celery stalks, chopped; 1 parsnip, chopped

Gushtabeh

Preparation info

Makes
6 cups

Difficulty
Easy
Ready in
2 hr 30

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

4 pounds (1.8 kg) bones, chicken, or beef or veal, skinless, all visible fat removed, rinsed thoroughly and drained

Asia
Iran
Stock
Southeast Asia
Gluten-free

Method

Place all the bones in a large pot. Cover with 10 cups water and bring to a boil. Skim off the froth as it rises.
Bundle the peppercorns, bay leaves, dill, parsley, cilantro, and thyme together in a piece of cheesecloth and tie shut. Add the herb bundle and vegetables