Mar 16, 2017

Bake up a Storm




With Purim behind us, Pesach is just a flip of the calendar away. Time to finish up the baking ingredients in your pantry. Baking bundt cakes is a quick and easy way to put those ingredients to use. Plus, the cake will disappear in no time at all!

Bundt cakes have a long and tasty history.  They originated in Europe more than a hundred years ago.  In 1950, the bundt pan was introduced to the United States when the Hadassah Society of Minneapolis asked the Nordic Ware Company to produce a kugelhopf pan similar to the one the society's president had received from her grandmother in Germany.  The landmark pan was produced from cast aluminum for the Hadassah Society.  The company also produced a few for their own trademark, which they sold to department stores using the name “bund pan.” The word “bund” means a gathering.  “Bund” cake, with its eye-catching detail, was elegant enough for a gathering or party.   To protect their trademark, Nordic Ware renamed the pan “bundt” and began producing it in large quantities.

In 1966, a Bundt pan was used for the grand-prize-winning recipe in a national bake-off.  Following the contest, the sponsors of the bake-off were overwhelmed with more than 200,000 requests from people who wanted to purchase a winning Bundt pan. Over the next few decades, the Bundt pan continued to gain popularity. Today, there are more than 45 million Bundt pans in kitchens across America and to think that it all started with a Jewish balabusta. 



Lemon Delight Bundt Cake



ingredients for the cake:

2 1/2 cups flour
1 1/2 cups sugar
3 teaspoons baking powder
3/4 cup orange juice
3/4 cup oil
2 teaspoons lemon extract or 1/2 teaspoon lemon oil
4 eggs
soaking liquid: 1 1/2 cups confectioners’ sugar
1/2 cup lemon juice



Preheat oven to 325 degrees.  Grease a 10 or 12 cup heavy bundt pan with flour and oil or baking spray.  If you are using a lightweight pan, preheat to 350 degrees.
Combine flour, sugar and baking powder in a large mixer bowl.  Add orange juice, oil and lemon extract and mix until well combined.
  Add eggs and beat for 3 to 4 minutes at medium speed.  Pour batter into greased bundt pan.
 Bake 45 to 50 minutes or until a cake tester inserted into the middle of the cake comes out clean. 
Remove cake from the oven.  Using a long skewer, poke deep holes into the cake at one inch intervals.

Whisk together the ingredients for the soaking liquid until smooth and well combined.  Spoon half the liquid over hot cake, letting it to run into the holes.  Allow cake to cool.
Remove the cake form the pan and drizzle with the remaining soaking liquid.



Dark Chocolate Bundt Cake        

4 eggs                                                                                  

2 cup sugar                                                                        

1 cup oil               

¾ cup water                                                                      

½ cup orange juice

1 teaspoon vanilla                                                                           

2 cup flour

2 teaspoon baking powder

1 teaspoon baking soda

7 tablespoons cocoa



Preheat oven to 325 degrees.  Grease and flour a heavyweight 10 or 12 cup bundt pan.

Beat together eggs and sugar until light in color.  Add oil & vanilla and mix.  Stir together flour, baking powder and baking soda in a bowl and add to mixer bowl.  Add water and orange juice.  Sift in the cocoa and mix until well combined. Pour into prepared pan and bake 1 hour.



Glaze:

Combine 1 cup confectioners’ sugar with 1 tablespoon water and 1 teaspoon each oil and cocoa, whisking until smooth.  Drizzle over cake.




6 eggs
1 ¾ cup sugar
1 teaspoon vanilla extract

1 cup oil

¾ cup fruit juice

2 cups flour

1 teaspoon baking powder

½ cup chocolate syrup



Preheat oven to 325 degrees.  Grease and flour or spray a 10 or 12 cup bundt pan. 

Mix eggs, sugar, vanilla, juice, oil, flour and baking powder.  Pour half of batter into bundt pan.  Add chocolate syrup to second half of batter and pour into pan.  Chocolate will marbleize.  Bake for 1 hour.   Cool.  If desired, drizzle with chocolate glaze above.

Mar 9, 2017

Hamantaschen 2017






 Ready to bake your hamantaschen; poppy and prune lekvar? Nope! Those are soooo yesterday! Nowadays hamantaschen have taken on a life of their own and show up in food publications in all sorts of flavors from cookies & cream to bagel & lox. You can actually plan a Purim menu with hamantaschen for every course. Imagine if your meal went like this:

Hamantasch-shaped Challah

Appetizer—Taco Hamantaschen with Guacamole

Soup—Roasted Vegetable Soup with Hamantaschen Croutons

Entrée—Open-Face Beef Wellington Hamantaschen with sautéed mushroom hamantaschen in puff pastry, Hamantasch Potato Knishes and Mini Broccoli Quiche Hamantaschen

Dessert—Cookies an Cream Chocolate Hamantaschen with Marshmallow Filling or Cherry Pie Hamantaschen in a Cookie Dough Crust

A bit much wouldn’t you say?

So, while you don’t have to go overboard, you can incorporate some Hamantasch variety into your meal. Just don’t go overboard!




This makes the perfect finger-food for guests who drop by to bring you mishloach manos.

Dough:


1 tablespoon kosher salt
2 cups flour
1 teaspoon baking powder
1/2 cup water
1/3 cup canola oil



Filling:

1/2 pound ground chicken or veal
1 1/2 tablespoons pomegranate molasses

1 cup parsley, checked and roughly chopped or one tablespoon dry
2 tablespoons pine nuts
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon cumin
1/4 small red onion, minced fine
1 egg, beaten with a splash of water to form an egg wash



Make the dough: Mix all of the ingredients together in a large bowl, kneading until it forms a smooth, soft dough. Cover and let relax for at least half an hour.

Make the filling: Mix all of the ingredients together in a small bowl, until the seasonings have been worked into the ground meat.



Preheat your oven to 375 degrees F, and lightly dust your countertop with flour. Line two rimmed sheet pans with parchment paper or silicone mats

Roll out the dough until it's very thin, less than ¼ inch. Cut out 3-inch circles, and place a tablespoon of filling in each circle. Gather the scraps of dough; knead back together, and cover and let sit.

Brush the edges of the filled circles with the egg wash, and then fold the edges over to create a hamantaschen shape, leaving just a bit of filling peeping through the center. Press the corners to seal. Repeat with the remaining dough and filling.

Transfer the shaped hamantaschen to the lined pan. Brush the dough with the remaining egg wash, and bake until the filling is cooked and the dough is lightly browned, about 15-20 minutes. Serve warm.




Olives and tomato sauce make this hamantasch tangy and tart



Dough:

1 tablespoon kosher salt
2 cups flour

1 teaspoon dried basil

1 teaspoon dried oregano
1 teaspoon baking powder
1/2 cup water
1/3 cup good quality olive oil



Filling:

8 ounces ground beef
1/2 small yellow onion, diced
1 garlic clove, crushed
1/4 cup diced pimiento-stuffed green olives
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/4 cup tomato sauce
1 tablespoon honey
kosher salt and freshly ground black pepper



Make the dough: Mix all of the ingredients together in a large bowl, kneading until it forms a smooth, soft dough. Cover and let relax for at least half an hour.

Make the filling:

Combine the ground beef, onion, garlic, olives, oregano, paprika, tomato sauce, and honey in a medium bowl. Sprinkle generously with salt and pepper, then mix the filling with your hands until well combined before filling hamantaschen.

Preheat your oven to 375 degrees F, and lightly dust your countertop with flour. Line two rimmed sheet pans with parchment paper or silicone mats.

Fill as directed above. Bake 20 minutes or until filling is cooked.




Mar 2, 2017

Ad D’lo Yodah!






If you like the idea of serving something less alcoholic than wine at your Purim seuda but still want to maintain that Purim feeling try sangria.

Sangria is a wine punch invented in Spain. It usually consists of wine, chopped fruit, sugar or sweet soda, and a small amount of added liquor. Chopped fruit can include orange, lemon, lime, apple, peach, melon, berries, pineapple, grape, kiwifruit and mango. It may even include honey, sugar, fruit syrup, or orange juice. Instead of liquor some recipes use other liquids such as Seltzer, Sprite or other lemon soda may be added.




1 750 ml bottle semi dry white wine like white Riesling or chardonnay

1/4 cup peach or apricot liquor




1/2 cup sugar

2 peaches, cubed

1 navel orange, peeled and sliced

1 mango, peeled and cubed

1 liter ginger ale



Bring wine, liquor and sugar to a boil in a large sauce pan. Cook just until sugar dissolves. Turn off flame. Add all fruit and allow to infuse at least 1 hour.  Pour into a large pitcher and chill 4 to 6 hours or overnight. Add ginger ale just before serving.




This lemon-flavored Sangria is a family favorite!



1 cup water

½ cup sugar

1 750 ml bottle Chardonnay wine

1 (12 ounce) can of frozen lemonade

1/2 cup of Triple Sec liquor (orange flavored liquor)

1 (20 ounce) can of pineapple chunks or tidbits, in juice

1 apple, cut into chunks

1 orange, sliced thin

1 lemon, sliced thin

6 strawberries, sliced, fresh or frozen

1 (12-ounce) can of lemon-lime soda

Whole strawberries, or lemon or orange slices, for garnish, optional



In a small saucepan over medium heat, bring the water and sugar to a simmer and stir until sugar is completely dissolved to create simple syrup.

In a large pitcher, combine the wine, lemonade, Triple Sec and simple syrup. Stir well. Add the pineapple with the juice, apple chunks, orange and lemon slices, and sliced strawberries. Stir and refrigerate overnight.

When ready to serve, stir in lemon-lime soda.






1/2 apple, cored, skin on, chopped into small pieces

1/2 orange, sliced into small pieces, large seeds removed (plus more for garnish)

3-4 tablespoon brown sugar
3/4 cup orange juice, plus more to taste

1/3 cup brandy or more to taste (slivovitz)

1 750 ml bottle dry red wine—cabernet or merlot

Ice to chill



Add apples, oranges and sugar to a large pitcher and smash slightly with a wooden spoon.

Add orange juice and brandy and smash again to combine for 30 seconds.

Add red wine and stir to incorporate, then taste and adjust flavor as needed. Add ice and stir once more to chill.

Store leftovers covered in the refrigerator for up to 48 hours, though it’s best when fresh.




 

2 cups classic red wine

2 cups club soda or seltzer

1/4 cup fresh lime juice

1/4 cup fresh lemon juice

1/2 cup sugar or sugar substitute (xylitol is recommended)

1 lemon, sliced into circles

1 lime, sliced into circles

1/4 cup cranberry juice or cranberry juice cocktail



Mix all ingredients together in a punch bowl. Refrigerate until ready to serve. To serve, pour into glasses over ice.



Rainbow Sangria


3 cups blueberries

6 kiwis, peeled and sliced

2 cups diced pineapple

2 cups diced mango

3 small cans mandarin oranges, drained

2 cups halved strawberries, fresh or frozen

1 1/2 bottles white wine

1/2 cup triple sec liquor

Juice of 3 limes

1/4 cup sugar



In a large glass pitcher, layer blueberries, kiwis, pineapple, mango, oranges, and strawberries.

In a separate bowl, stir together white wine, triple sec, lime juice, and sugar until combined.

Pour liquid into pitcher and let it rest to absorb flavor. Serve over ice.




Feb 23, 2017

Log Blog





While some food trends seem to come and go, chocolate logs seem to have secured their place on the sweet table at every simcha. Always on the lookout for new versions to old favorites, we have come up with collection of new recipes to please your guests and put your chocolate log molds to work.
The quantity for these recipes makes a large 18” log. You can use half the recipe for the narrow 18” log or ¾ of it for the wider, 10” long silicone molds.
The 18” molds are great for making multiple mishloach manos—simply cut your log into 3 or 4 pieces to send as Purim gifts. A 4” or 6” piece makes the perfect shalach manos.

This one is pareve but you can make it milchig just by using milk or white dairy chocolate

Supplies:
Large log mold
Acetate sheet cut in half lengthwise
Plastic texture sheet or printed transfer sheet

1 lb. halva spread (fresh at our store)
2 lbs. quality bittersweet chocolate  or  1 lb each good quality white coating and bittersweet (available at our store)
8-10 ounces halva, plain or marble, cut in cubes

Chop the chocolate and melt in a microwave or double boiler. Add the halva spread and stir to combine and melt completely.  Gently stir in the chunks of halva.
Line the mold with acetate sheet.  Reserve extra acetate for another use.
Place a texture sheet trimmed to the size of the mold on top of the acetate. Pour the chocolate mixture into mold and put into the refrigerator to set.
When the log is firm, release the two ends with a spatula and invert the log onto a tray. Gently remove acetate sheet and texture sheet.  Serve. Store at cool room temperature.


This new recipe allows those who are allergic to nuts to enjoy the popular chocolate logs—it’s nut free!

Supplies:

Large log mold
Acetate sheet cut in half lengthwise
Plastic texture sheet or printed transfer sheet

1 pound semisweet chocolate ex: dark chocolate or Callebaut semisweet chocolate
1 pound premium white chocolate coating
10 ounces whip topping, thawed
10 black & white sandwich cookies, (oreos) cut in chunks
10 chocolate chip cookies, cut in chunks

Bittersweet coating and white coating to drizzle

Chop chocolate into chunks. Melt in double boiler or microwave.  Pour topping over chocolate and whisk to combine to achieve a smooth shiny mixture.  If there are white streaks of topping, heat for 15 seconds in the microwave and stir some more. Fold in chopped cookies.
Line your chocolate log mold with an acetate sheet. Pour mixture into mold and freeze until firm. Pull on acetate to release the log. Invert onto platter. Drizzle melted chocolate over the length of the log to decorate as desired.

This recipe combines two popular trends—chocolate logs and Lotus cookies butter spread

Supplies:
Large log mold
Acetate sheet cut in half lengthwise
texture sheet

2 lbs. quality bittersweet chocolate or 1 lb each white and bittersweet (available at our store), chopped
1 lb. Lotus crunchy or plain cookie butter spread
6 ounces Lotus cookies, broken up
6 ounces cinnamon chips

Melt the chocolate in a microwave or double boiler. Stir in cookie butter to combine and melt completely.  If needed, use an immersion blender to smooth out all lumps. Stir in the cookies and cinnamon chips.
Line the mold with acetate sheet.  Reserve the extra acetate for another use.
Place a printed transfer sheet or texture sheet trimmed to the size of the mold on top of the acetate. Pour the chocolate mixture into mold and put into the refrigerator to set.
Alternately, you can use just the plain acetate sheet in the mold and drizzle the top with melted chocolate and more chopped cookies once it’s removed from the mold.
When the log is firm, release the two ends with a spatula and invert the log onto a tray. Gently remove acetate sheet and transfer or texture sheet.  Serve. Store at cool room temperature.




Feb 16, 2017

Bent on Babka






Of all the popular trends foodies are following now the Babka renaissance has got to be the most delicious! While we have been enjoying babka for generations, it has recently developed a cult following with bakeries all vying for the title of best babka around. 

Babka is a sweet yeast dough with is rolled out, spread with filling and rolled up. It is twisted and baked in a loaf pan, often sprinkled with streusel or drizzled with chocolate.

Recently, a friend of ours who runs a bakery was interviewed while preparing the bakery’s famous babka. The video interview featured many non-Jewish folks who claim this babka is the best in Brooklyn. Their babka features both streusel and drizzled chocolate topping, making it extra rich and tasty. 

The babka trend has spread across the country with many bake shops coming up with versions to fit the tastes of local patrons. There are even babka doughnuts, croissant babka and any other version food bloggers can dream up. Of course, we’ve already baked lotus cookie butter babka!

The babka is believed to have originated in Ukraine or Russia. The name is derived from an endearing term for “grandma” as the layers of dough in a babka resemble a grandma’s layered skirt. The original fillings were more likely nuts and jams as chocolate was a luxury in those regions and would more likely be a birthday treat than a cake filling. Over the years chocolate and cinnamon have replaced the nuts and fruit much to the pleasure of foodies everywhere.

So whether you buy babkas at your favorite bakery or make your own from a family recipe, babkas have now moved out of the realm of “Jewish food” to become common at bakeries in every corner of the country.



Our Favorite Babka


For the dough:

5 cups all-purpose flour

1 1/2 tablespoons instant yeast

½ cup sugar

½ teaspoon cinnamon

1 teaspoon vanilla extract

¾ cup warm water

½ cup orange juice

1 cup margarine (2 sticks)

1 egg

2 egg yolks

1 teaspoon salt



for the filling:

1 cup cocoa

2 cups sugar

1 stick margarine

½ teaspoon cinnamon

2 eggs

(Alternately, you can use our Belgian Chocolate Spread to fill your babkas—it’s ready to use and delicious)



Egg wash—2 egg yolks, beaten



For the streusel:

1 cup flour

½ cup sugar

4 ounces margarine, (1 stick)



Place the flour in your mixer bowl.  Add the yeast and sugar.  Add all the other ingredients and knead 10-12 minutes until it has formed a smooth dough.  Remove from the bowl and allow it to rise 30 minutes. 

Prepare the filling by mixing all ingredients in a mixer or food processor until it comes together.

Preheat oven to 350 degrees. 

Divide dough in thirds and roll out one piece into a rectangle approximately 14"x10".  Spread generously with filling.  Roll up the dough jellyroll-style. Stretch the roll and fold in half. Twist the roll two or three times and place in a greased 9-10” loaf pan, tucking in the ends. Repeat with remaining dough.

Allow the loaves to rest for 5 minutes. 

Using a pastry blender, combine streusel ingredients by hand until they resemble large crumbs. You can also make them in a food processor using the pulse button; be careful not to over-process.

Brush the cakes generously with egg wash. Sprinkle streusel over babkas and place the pans the rack in the center of the oven.

 Bake 25-30 minutes. Remove from oven and cool. Babkas freeze well for up to 3 months when well wrapped.

You can also slice the rolled strips into buns and bake flat on a lined cookie sheet or jelly roll pan. Brush with egg wash and sprinkle with streusel as directed. Bake 15-18 minutes or until golden brown.




Feb 9, 2017

And a Shmear



Today is National Bagel Day (in case you need a reason to indulge in this ever popular uniquely Jewish food that can now be found across the globe.) Make some at home to celebrate.

For the sponge: (substance that causes the bagels to rise)

4 cups high-gluten flour or bread flour

1 tsp. instant yeast (not active dry)

2-1/2 cups hot water



For the bagel dough:

1/2 tsp. instant yeast

4 cups high-gluten flour plus more as needed

1-1/2 tablespoons kosher salt

2 tsp. malt powder or 1 Tbs. malt syrup (available at natural food stores)



For shaping, boiling, and baking:

canola oil spray

1 tablespoon baking soda

Cornmeal

Sesame seeds, poppy seeds, kosher salt, finely chopped onions tossed in a little oil



In a 4-qt. bowl, mix the flour and the 1 teaspoon yeast. Add the water, whisking or stirring only until it forms a smooth mxture. Cover with plastic wrap and leave at room temperature until the mixture is very foamy and bubbly, 1 to 2 hours. It should double in size.


In a stand mixer bowl, stir the sponge with the 1/2 teaspoon yeast. In a bowl, mix 3 cups of the flour with the salt. Add it to the sponge, along with the malt. Using a dough hook, mix on the lowest speed, slowly working in the remaining flour until the dough is stiff and smooth; you may need extra flour. Keep kneading on low until the dough is firm but still pliable and smooth, about 6 minutes.

Divide the dough into 12 pieces, each weighing about 4-3/4 oz. Shape each piece into a smooth ball by pulling the dough down and around to one point on the bottom and then pinching the bottom closed. Cover with a damp towel and let rest for 20 minutes so the gluten relaxes.


To shape, boil, and bake the bagels:

Line two baking sheets with parchment and spray the parchment with canola oil.

To shape the bagels, poke a hole in the center of each ball of dough with your thumb and then gently rotate the dough around both thumbs, slightly stretching the dough as you turn until the hole has enlarged to 1-1/2 to 2 inches. The dough ring should be an even thickness all around.

Set the shaped bagels on the prepared pans so they’re 2 inches apart. Spray the bagels very lightly with oil and cover the pans with plastic wrap. Let the bagels sit at room temperature until they grow a little.

After 15 minutes, do the “float test” to see if they’re ready to be set in the refrigerator: Drop one bagel a bowl of water. If it floats within 10 seconds, the bagels are ready for the overnight rise. Pat the test bagel dry and return it to the pan. (If it doesn’t float within 10 seconds, pat it dry, return it to the pan, and test again every 10 minutes until it floats.) Refrigerate the pans, covered, for at least 8 hours, or up to two days.

When you’re ready to bake the bagels, heat the oven to 500°F. Bring a large wide pot of water to a boil and add the baking soda; have ready a skimmer. Remove one pan of bagels from the refrigerator. Line another pan with parchment, mist with oil, and sprinkle with cornmeal.

Gently drop the bagels into the water, boiling only as many as will comfortably fit; they should float within 10 seconds, if not immediately. Boil for 1 minute, flip them over, and boil for another minute.

As the bagels finish cooking, lift them out with the skimmer and set them on the baking sheet with the cornmeal. Sprinkle with sesame or poppy seeds, kosher salt, chopped onions, or minced garlic.

When the bagels on the first pan are boiled and sprinkled, bake for 10-15 minutes or until firm. Remove the pan from the oven and transfer the bagels to a cooling rack. Let cool for at least 10 minutes. Remove the second pan of bagels from the fridge and boil and bake them the same way.

Serve with cream cheese and lox—another Jewish favorite!

Feb 2, 2017

Bone Up

One of the hottest trends in today’s culinary world is not new to us. Bone broth, the new darling of chefs everywhere, is actually good old “krefitge” chicken soup like your grandma made!  When she added marrow bones and let if cook for hours the nutrients in the bones broke down and made the soup protein rich and immeasurably flavorful.  Historically, people across the globe have always used the whole animal, nothing went to waste; and that includes emphasis on using bones for making broth.

Nowadays, elaborate recipes begin with preparing bone broth to flavor soups, stews and braises. Short-cuts have you purchase shelf stable, boxed bone broth, but we all know nothing compares to homemade.  Health gurus are even drinking it for breakfast as a protein-rich way to start the day. Of course, we are unlikely to make ourselves fleishig so early in the day but having a cupful before dinner will ensure you get in that extra dose of protein that is so important.

What’s the difference between broth, stock and bone broth?

Bone broth, broth and stock are built on the same basic foundation: water, meat or bones (or both), vegetables and seasonings.

Broth is typically made with chicken and a small amount of bones. Broth may be simmered for a short period of time (45 minutes to 2 hours). It is very light in flavor and thin in texture.

Stock is simmered for a moderate amount of time (3 to 4 hours) and contains vegetables as well.  

Bone Broth is typically made with bones and the meat adhering to the bones. Some recipes call for roasting the meat or chicken and vegetables before cooking to bring out even more richness and flavor. Bone broths are simmered for a very long period of time; often for 8 hours with the purpose being not only to produce gelatin from collagen-rich bones but also to release a small amount of trace minerals from bones. Bone broths are extraordinarily rich in protein, and can be a source of minerals as well.   

Bone broth can be stored in the refrigerator for up to a week.  You can also freeze it for up to for 6 months.  

A heavy-bottomed stock pot that’s large enough to hold several pounds of bones is a worthwhile investment. A fine-mesh sieve helps you to strain the broth after you’ve made it so that it’s easy to discard the bones and other debris. A skimmer helps to remove the foamy scum that bubbles up at the top of the pot as it cooks.  Removing it helps to clarify your broth and improve its flavor.




The powdered soup mix in your pantry will be a thing of the past!



6 pounds bones, a mix of marrow bones and bones with a little meat on them, chicken or meat or a combination

4 medium unpeeled carrots, washed


2 leeks, trimmed and washed well

1 large onion, quartered

1 garlic head, halved crosswise, peels are fine

4 celery stalks

2 bay leaves

3 tablespoons whole black peppercorns

4 tablespoons kosher salt



Preheat oven to 450°F. Place bones, carrots, leek, onion, and garlic on a roasting pan or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, about 20 minutes more.

Fill an 8 quart stockpot with 4 quarts of water. Add celery, bay leaves, peppercorns, and salt. Scrape the roasted bones and vegetables into the pot along with any juices. Add more water if necessary to cover bones and vegetables.

Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly open, skimming foam and excess fat occasionally, for 8-10 hours on the stovetop. The longer you simmer it, the better your broth will be. Add more water if necessary to ensure bones and vegetables are fully submerged. Alternately, you can cook the broth in a slow cooker on low for the same amount of time.

Remove the pot from the heat and let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Let continue to cool until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth. Freeze until needed. Use in soups, braised and stews for unbelievable flavor.