This week on Eat Well to Live Well with Kellie Hill, I answered listener questions. One of the questions was about using canned versus boxed broth. I’m not going to lie, the best option is to make your own broth or stock. But, I totally understand that many busy moms are too busy to make their own broth. So, there are some decent pre-made alternatives. But, I promised I’d post a recipe so you could see how easy it is to make your own broth or stock.
So, here you go . . .
The great thing about homemade broth is you can use the parts of vegetables that you normally throw away or compost. Broth is a great place to add onion skins, onion tops, carrot tops, celery leaves, tops of leeks, stems from greens, etc. Whenever we cut the tops of vegetables or skins, etc. we throw them in a bag in the freezer. Use whatever is in the bag for the broth.
Combine any leftover vegetable pieces plus:
- 1 large carrot, cut into ½ inch slices
- 2 large celery stalks, cut into ½ inch pieces
- 1 medium yellow onion, quartered
- 4-5 whole cloves, pressed with the flat side of a knife
- 6-8 peppercorns
- 2 large bay leaves
- approximately 8 cups of filtered water
- 1/2 cup tomato sauce (optional)
- 1 bunch of parsley
- Place everything except the parsley in a large stockpot. Fill with cold water to cover all the vegetables.
- Cover pot and bring to a boil. Skim any foam from the top and stir.
- Reduce heat to low and continue cooking, covered, for 50 minutes.
- Add the bunch of parsley. Stir. Continue cooking for another 10 minutes.
- Remove the vegetable mass or strain. Depending on the flavor you may want to return the liquid to the stock pot and continue simmering down until it’s about 3 quarts. This is usually where you’ll get the best flavor, but you can continue to reduce the broth to intensify the flavor. You can stop with just broth and save it for later or freeze it for future use.
Different Types of Broth
I make and use chicken, beef, bone, or fish broth. I like the added gelatin and flavor in these broths, and they have a bit more nutrients. If you want to make chicken broth, add 2-3 pounds of chicken cut up into serving pieces. Increase the cooking time to two hours. If you want to make beef broth, add 2-3 pounds of beef pieces, including the bones. Same for fish, add fish bones and meat. For bone broth see this post. But, use what tastes best to you / that’s really the determining factor in all cooking.