Did you know you can make broth for free? Yes, for free. Broth that is infinitely more delicious than canned broth? Yes, infinitely more.
Imagine this, the leftover carcass (bones, skin, and gizzards) from a rotisserie chicken simmered in a pot of water for a few hours with the peels, skins, and ends of onions, garlic, and celery. Not only will your house smell heavenly, but the resulting broth makes infinitely delicious soup and the rotisserie spices add a unique depth of flavor.
Broth is simple to make. Yes, it’s simple. All you need is a large heavy stock pot, filtered water, bones, veggie peels and ends, and patience.
Want beef broth? Place beef, veal, or venison bones in a large stock pot and fill with water. Add a few bay leaves, salt, pepper, and any other dried herbs desired. Be careful not to add too much. The flavor will intensify as the broth reduces. Bring to a boil, and then reduce the heat to low and simmer for 1 to 3 hours. Add more water as it evaporates and taste your broth to determine when it’s done.
In the last 30 minutes add the peels and ends of onions, garlic, and celery that you’ve stashed away in the freezer for this very moment.
Using a strainer and tongs, fish out the bones and veggies. Taste. Simmer for 30 minutes to an hour to intensify flavors if desired. Taste and add salt and pepper if needed. Cool, strain out all the little ‘floaties’, pour into quart containers, and freeze.
Chicken, pig, and fish broths follow the same principles. Don’t be afraid to save bones from dinner. The spices already on the bones will make your broth interesting. You can also reuse your bones to make multiple batches of broth, Just throw them into the freezer to save for the next time. You will know their bony goodness is depleted when your broth no longer gels when refrigerated.
Veggie broth is made by simmering veggie peels and ends for 30 minutes to an hour. You want to be careful not to cook it too long, or it could get bitter.
Whenever you are prepping veggies, throw the peels and ends in a Ziploc bag and keep it in the freezer. You can add whatever you want. Onions, garlic, and celery are the obvious choices. Try adding the peels and ends from cabbage, herb stalks, dried chiles, carrots, ginger, pumpkin rinds, or even apple or pear peels. Make your own unique broth! It’s infinitely customizable! Just be careful not to add any moldy pieces, and always wash your produce before peeling.
It’s important the water you add to the pot is filtered. If your water tastes of chlorine, then your broth will too! Invest in a water filter or buy bottled water to make broth.
So there you have it. You can’t go wrong with broth that is free, infinitely delicious, simple, and customizable! Try it. You won’t want to buy canned broth again.
Find the Tri County Record on Facebook at www.Facebook.com/TriCountyRecord, on Twitter at www.Twitter.com/TriCountyRecord, and search for Berks-Mont News, our six-publication newsgroup, on Google Plus.