I make these broths for many of my dishes or just to have when I am in a broth mood. They are teasty and delicious and so full of flavor too. And for those of you who can not eat solids yet this is for you... ENJOY!

Beef Broth:

Ingredients:

2 tablespoons vegetable oil

2 pounds beef shank cross-cuts or soup bones

5 cups cold water

1 1/4 teaspoon salt

1/4 teaspoon dried thyme leaves

1 medium carrot -- cut up

1 medium stalk celery with leaves -- cut up

1 small onion -- cut up

5 peppercorns

3 whole cloves

3 sprigs parsley

1 dried bay leaf

Directions:

Heat the oil in a skillet over medium heat. Cook beef in oil until brown on both sides. Mix remaining ingredients in crockpot. Add beef. Cover and cook on low heat for 8 to 10 hours. Remove beef from broth.

Cool beef about 10 minutes until cool enough to handle. Strain both through cheesecloth-lined sieve; discard vegetables and seasonings. Remove beef from bones. Cut beef into 1/2-inch pieces. Skim fat from broth.

Chicken Broth:

Ingredients:

1 whole chicken (3 to 4 lbs. cut up)

OR

2 chickens, bony parts only

2 teaspoons salt

1 small bay leaf

1/2 cup celery chopped up fine

1 small carrot diced

1 small onion diced

6 cups water

Directions:

Place chicken in pressure cooker. Add all remaining ingredients and cover cooker. Cook at high pressure for 15 minutes.

Remove from heat and allow to sit for 20 minutes. Remove cover, strain chicken broth. Freeze or use immediately.

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