I am as green as can be when it comes to making soup, but I am going to give it a try.
Over a few months I have "dumped" beef and chicken bones in the freezer (most with very little meat), but there is 1/2 of a rib-eye (50% meat / 50% fat), a whole chicken with a fair bit of meat.
I plant to add other vegetables that need to be consumed soon (celery, onion, kale, bell peppers, potatoes and even some fruity tomatoes). And of course some seasoning ... chilly peppers, garlic powder, a little salt and some pepper.
Question 1: Am I missing anything?
Question 2: Is 24 hours of simmering sufficient?
Should the meat (some raw) simmer longer than the vegetables?
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)