Basic Broth
I feel like there are a handful of things that truly are the foundation of cooking. Things that one needs to know as building blocks of learning to cook. Broth is one of them. I had a good friend who spent many night in the kitchen with me and was always so surprised how simple some things truly are. Making broth out of leftover vegetables and bones is one of them. I keep a stock pile in my fridge and freezer scraps so I always have them on hand.
Ingredients:
Chicken bones or Carcass (I usually make broth after I roast a whole chicken or turkey or have a store-bought rotisserie chicken. It is great if there is still meat on the bones)
12 cups Water
Veggie Scraps (I keep a bag in my freezer full of scraps, the middle of the bell pepper, the skin of onions Carrot tops) The veggies will flavor the broth so whatever you have on hand works great. I usually always have carrots, onions and celery so that my go to.
3 Bay leafs
Fresh Herbs, I like to use sage, rosemary and thyme.
2 Tablespoons Salt
1 Tablespoon Peppercorn
Herbs 1 bunch each (I Like rosemary and thyme)
Hard Cheese rind ( This is totally optional, I buy hard cheese that I grate for cooking and when I get to the end of the cheese I save the rind in the fridge to add to broth ands soup. It adds the most wonderful flavor.)
I usually make this in my crockpot, I am a set it and forget it kind of girl. It can also be made in a stock pot on the stove.
Fill your pot with 12 cups water.
Place the chicken, veg and spices in the stock pot/crockpot
~for crock pot place on low for 5/6 hours.
~for stovetop place on high heat and bring liquid to boil. Once boiling place a lid on the stock pot slightly ajar so a little steam can escape and turn heat to low. Let simmer for 4-6 hours.
Once the broth is done, strain the solids out of the liquids. This is going to sound like a yeah dummy kind of a moment but make sure to place bowl under the strainer and that it is larger enough to hold all the broth. I have shamefully made both mistakes. There's nothing like watching the broth you babysat all day go right down the drain.
Place broth in large glass mason jars to store until needed. It will also do great in the freezer if you have more than you need.
Once cooled, a layer of fat will cover the top of the broth. You may scoop it off and toss it or place it into you soup and it will melt down.
Now with little to no effort or skill you made your own broth!! Pat yourself on the back, fancy pants. You nailed it!!!
Cheers Babes
XOXO
