The Broth Blog
A Comprehensive Guide to Homemade Broth
Do you:
have a big pot/Crock-Pot/Instant Pot
eat a lot of vegetables or bone-in meat
use broth often?
Then this article is for you.
Today we’re going to discuss how you can make your very own broth without spending any more money on groceries. Let’s get started.
Why Bother? Here’s 4 Reasons:
“Why bother making my own broth,” you might be wondering, “when I can buy it so easily at the store?”
Cut Down On Food Waste
By making your own broth, you can significantly reduce the amount of food that you waste on a weekly or even daily basis. Food scraps emit methane as they decompose, a harmful greenhouse gas that is contributing to the warming of our planet. Making your own veggie broth can be part of your individual contribution to reducing food waste.
Sodium Levels
Most store-bought broth has extremely high sodium levels, because it is designed to be extra-tasty. If cutting down on salt is something you’re interested in for yourself or your family, then making your own broth is a great way to control sodium content!
Save Money On Groceries
While broth/stock is not excessively expensive, every cent counts in this economy. Save yourself a little money by using what you already have instead of shelling out an extra $4-$6 on broth.
For You, By You
When making your own broth, you can customize according to you & your family’s preferences. Get creative with your herbs, veggies, spices, and other add-ins to make something uniquely catered to you :)
Use What You Have
When you prep your produce for the week, instead of throwing away the roots, stems, or otherwise unappealing parts of the veg, save them in a freezer-safe container/bag! Same goes for your meats: save the bones/fatty scraps instead of tossing them in the trash.
Here are some tips for selecting the best kind of veggies to use for broth:
Not invited to the party:
Avoid brassicas (broccoli, cauliflower, kale) and cruciferous vegetables (cabbage, brussel sprouts, bok choy) because they release gases during cooking that will make your broth bitter!
More veggies to avoid or use in moderation include: onion skins, celery leaves, bitter greens, woody herb stems, and starchy vegetables (will make the broth cloudy)
Save veggies that are about to go bad:
Looks like you won’t be able to use all of those mushrooms before they expire? Freeze them for your veggie broth!
Garlic & onion are your best friend:
This is probably not a surprise, but garlic and onion scraps will help to enhance the flavors in your veggie broth!
Play with flavor:
Add a little nutritional yeast, tomato paste, or miso paste to enhance umami flavors in your broth. You can also use peppers, fresh herbs, or roots (like ginger) to spice things up ;)
Note On Broth vs. Stock
What is the difference between broth and stock? The answer is, not much. In a technical sense, broth is made with cuts of meat and stock is made with bones. But flavor-wise, the two are similar enough that they are interchangeable in recipes.
The Recipes
Vegetable Broth
While you can truly use whatever you want to make a delicious veggie broth (and we encourage creative experimentation!), for a “classic” veggie broth you will want to use these:
Ingredients:
Carrots
Celery
Onion
Garlic
Fresh herbs (rosemary, thyme, and/or parsley)
Salt & pepper
Water
Tomato paste (optional)
Oil (optional)
Instructions:
Heat large pot on high
Add vegetables and seasonings to the pot once heated. Add (optional) oil and sautee slightly
Add water and herbs and bring to a boil
Reduce heat to a simmer and add (optional) tomato paste
Stir to combine and cover loosely
Simmer for 45 mins-1 hour
Storage Instructions:
Let cool slightly before straining.
Let cool completely before sealing in a storage container.
Store in an airtight vessel in the fridge for up to 5 days, or in the freezer for 1-2 months.
Chicken Stock
Ingredients:
Chicken bones/parts
Carrots
Celery
Onion
Garlic
Salt & pepper
Water
Instructions:
Heat large pot on high
Add chicken parts and veggies once heated; saute slightly
Add water and bring to a boil
Reduce heat, simmer, and cover for 45 mins-1 hour
Storage instructions:
For easier skimming of fat, let broth cool completely until the layer of fat on top is solidified.
Let cool completely before sealing the storage container.
Store in an airtight vessel in the fridge for 4-5 days, or in the freezer for 1-2 months.
And that’s it!
While it can seem time-consuming to make anything from scratch, making broth or stock requires a minimal amount of effort. You will likely have your vegetables or chicken bones saved in the freezer, so all you have to do is add them to the pot and oversee the boiling/simmering!
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