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📚 My family recipe book “AUNT’S BROTHS AND CELEBRATIONS” on special offer only until the end of the month Today we’re not going to make just any old broth, but the Valencian Christmas broth of my childhood, the one that starts out almost tasteless and, after hours on the stove, fills the house with an aroma that says, “The party’s coming!” In this video, I’ll show you how I prepare the clear, flavorful broth we use for noodle soup, Christmas meatballs, and rice dishes the next day. If your broths tend to turn out cloudy, bland, or too salty, stick with me: I’ll explain which bones and meats to choose, how to skim off any foam to make it clear, what boil speed it should have, how many hours it really needs, and when to add the salt so you don’t ruin it at the end. 📝 Suggested ingredients (large pot, serves 6–8 + extra): Beef bones (knuckle or shank) — 500–700 g Spine or ham bone — 1 piece (not too salty) Chicken — 1/2 chicken or 2–3 large thighs Hen — 1 piece (optional but highly recommended) Beef for stewing (shank, round, etc.) — 300–400 g Carrots — 2–3 Leek — 1 large Celery — 1–2 stalks Turnip or parsnip — 1 Small onion — 1, whole and peeled Parsley — a few sprigs Black peppercorns — 6–8 (optional) Cold water — 5–6 l (enough to cover everything) Salt — added at the end, to taste Brief preparation instructions: Wash well Soak bones and meat under cold running water. Place them in a large pot, cover with cold water, and bring to a medium heat until foam begins to rise to the surface; skim off the foam with a slotted spoon until the broth runs clear. Add the whole or roughly chopped vegetables, parsley, and, if using, peppercorns. Bring to a boil, then reduce the heat to a very gentle simmer; cook for 2.5 to 4 hours, partially covered, stirring gently to avoid clouding the broth. When the broth has a rich, full flavor, adjust the salt gradually, taste, and remove from the heat. Remove the meat and vegetables, strain the broth through a fine-mesh sieve (or cheesecloth, if desired), and, if necessary, skim off any fat from the surface once it has cooled slightly. You now have a clear, golden, and aromatic Christmas broth, ready for soups, meatballs, or a delicious rice dish the next day. If this video has helped you, please give it a like and tell me in the comments how your Valencian Christmas broth turned out: what bones and meats you used, how long you simmered it, and what you made from it afterward—noodle soup, meatballs, leftover rice, or all of the above. #ChristmasBroth #ValencianBroth #AuntFromValencia #GrandmaRecipes #HolidayDishes