Looking for Clear Broth or Bouillion Recipe

[Ruralgurl]

I am having day-surgery at the end of February!
The day before surgery requires you to have only "Clear Liquids".
They suggest:

strained fruit juices
water
clear broth or bouillon
coffeee or tea (no dairy)

I am not diabetic but I will get very light-headed and jittery with-out food. Hypoglycemic? Obviously the fruit juice is out.
Can someone give me a good recipe for a very flavourful broth.
I have bags of beef bones in my freezer that I would like to use up.
I also have organic roasting chickens.
I am hoping the broth will keep me grounded and feeling like I have eaten.

[Rikke]

Hi Ruralgurl! I'm a soup fanatic, so I'm always on the lookout for a good recipe. The recipe below is from allrecipes.com:

1 tbspn olive oil
1 large onion
2 stalks celery (including some leaves)
2 large carrots
1 bunch gren onions, chopped
6-8 cloves garlic, minced
8 sprigs fresh parsley
6 sprigs fresh thyme
2 bay leaves
1 tspn salt
2 quarts water

1) Chop scrubbed veggies into 1-inch chunks.
2) Heat oil in a soup pot. Add everything but salt & water and cook over high heat for 5-10 minutes, stirring frequently.
3) Add salt & water and bring to a boil. Lower heat and simmer, uncovered for approx. 30 minutes. Strain & discard veggies.

I always tend to add whatever veggies I have lying around (in addition to what's listed.) My favourites: fennel, basil, pea pods.

For a beef stock, I recommend broiling the bones with a tiny bit of seasoning salt & lemon pepper at about 400 degrees for approx. 1/2 hour. (This really brings out the flavour.) You can then just add the bones to the above stock.

Best of luck with the surgery and enjoy the soups! :)

[Ruralgurl]

Thanks very much Rikke for the recipe, it looks perfect! I just wanted a really good stock recipe and looks like this is the one. I was a bit dissapointed that I had no replies to this post. I suppose it should be a pretty basic skill to cook up stock but I notice most people suggest the Monosodium Glutamate laden stuff or the little packages. I like the idea of broiling the bones too, the stock should be very flavouful.
Thanks again for the recipe and the kind words!

[Rikke]

No problem whatsoever! Don't worry if people don't reply to your posts right away. There is so much to read in this forum, people will get to it eventually. I've spent nearly 2 whole days reading Karen's hot links alone! lol

Take care,

:) Erika