Broths, Gravies, and Soups

Ingredients

• herbs or spices of your choice
• water

Directions

1. In a large pot, combine water and your choice of herbs or spices, but do not add salt.

2. Bring to a gentle boil and let it simmer for eight hours.

3. Strain the mixture through a fine sieve into a large stone pan.

4. Skim off any grease and allow it to cool quickly.

5. The next day, carefully pour the liquid into a three-gallon stewpan, avoiding any sediment from the bottom.

6. Boil the liquid rapidly in the uncovered stewpan, skimming off any scum that rises.

7. Monitor the broth until it thickens to the consistency of very thick syrup, ensuring it does not burn.

8. To test, take a spoonful and let it cool; if it sets into a strong jelly, it is done.

9. If not, continue boiling until it reaches the desired consistency.

10. Prepare dry preserving pots and pour the broth into them.

11. Set a large stewpan filled one-third with boiling water over a very low heat.

12. Place the pots of broth in the stewpan, ensuring the water does not reach the rims.

13. Let the pots sit uncovered in the hot water for six to seven hours to achieve the proper thickness.