Homemade broth?

[pinoke]

Anybody care to share their tried and true homemade broth recipe? Thanks!

 

[kathie859]

Anybody care to share their tried and true homemade broth recipe? Thanks!

What kind? Chicken, beef, fish?

It's all basically the same method.

Chicken: use a chicken or chicken parts--2-3 lbs.
Beef: ask butcher for a few bones and I throw in a small piece of chuck, too.
Fish: fish bones, a few mild fish fillets--for shrimp, use shrimp shells

Add to large stock pot with a gallon of water, an onion or two, celery-again 1 or 2 pieces, ditto the carrots, a few sprigs of parsley if you have it. I throw in a few whole peppers and just a few teaspoons of salt (working on my sodium intake). Bring to boil, reduce to a simmer for at least an hour, maybe 2. You have to taste to see if you've developed enough flavor.

I strain the broth thru cheesecloth and depending on what I need it for, I may further clarify it by using the eggshell method.

I always make extra broth when I'm making chicken and dumplings or vegetable beef soup.

 

[clm10308]

What kind? Chicken, beef, fish?

It's all basically the same method.

Chicken: use a chicken or chicken parts--2-3 lbs.
Beef: ask butcher for a few bones and I throw in a small piece of chuck, too.
Fish: fish bones, a few mild fish fillets--for shrimp, use shrimp shells

Add to large stock pot with a gallon of water, an onion or two, celery-again 1 or 2 pieces, ditto the carrots, a few sprigs of parsley if you have it. I throw in a few whole peppers and just a few teaspoons of salt (working on my sodium intake). Bring to boil, reduce to a simmer for at least an hour, maybe 2. You have to taste to see if you've developed enough flavor.

I strain the broth thru cheesecloth and depending on what I need it for, I may further clarify it by using the eggshell method.

I always make extra broth when I'm making chicken and dumplings or vegetable beef soup.

Yep. I don't use a recipe. I've never made a fish broth though.

 

[pinoke]

Sorry! Looking for a good chicken broth recipe. Embarrassed to ask, but do you just put a whole raw chicken in the water? Wouldn't it need to cook forever? So wish I had my Nana's sweet recipe. She made the best chicken soup ever and never used pre made broth...

 

[auntmeme7577]

Some people do start with raw meat.
I prefer to roast the meat and veggies first,brown it all .
Then I add the water to make the broth, boil it for about 30 minutes, strain it and add the fresh veggies and herbs.

 

[LJSquishy]

Yes, you just throw a whole chicken (or breasts, legs, whatever) into the pot of water and simmer until cooked. I like to add in veggie scraps such as carrot peels, the ends of celery with the leaves on them, and onion. I don't cut up veggies specifically to flavor the stock/broth because I'm frugal. After your chicken is done, you can debone it and then add the bones to yet another pot of water (again with more veggies if you want) and get another big batch of broth.

When I simmer a whole chicken I usually freeze the meat after I shred it to add to homemade soup, for chicken salad, or whatever. I also use it to make chicken and dumplings (which is a good meal to make on the same day you cook the chicken and make the broth because it's multitasking and you can use the veggie peels for the broth but cut up the veggies for the chicken & dumplings).

Strain your broth, allow it to cool which makes the fat rise to the top, then skim the fat off. I store mine in the freezer in ziplocks and plastic containers.

 

[crisi]

We use the carcass from a rotisserie chicken - if you do that, you probably won't need salt, but you'll still want some carrots, celery, onion, a bay leaf maybe - I keep a ziploc of "soup vegetables" in my freezer - the ends of onions, carrots and celery (I agree, why cut up perfectly good "real" vegetables)....put it in a pot, cover with water, let simmer for as long as you can (at least eight hours). Take off any remaining good meat before you throw it in.

Strain it

Then we add a handful of rice, the leftover chicken and some real vegetables to make chicken soup. (And people wonder how I can get three meals off a chicken )

 

[Gigi22]

You can also make stock in a crock pot. I use leftover bones from a roast then proceed as usual adding onion, carrots and celery. I put in some parsley, thyme, peppercorns and bay leaf. Cold water over all. I put the pot on high for an hour, then switch to low. Done in 8-10 hours. Then cool for 1/2 hour, strain and refrigerate.

 

[delyrium]

For a white stock, you use raw chicken. I use white stock for matzoh ball soup. For a brown stock, you use roast chicken. I basically use that for everything else, and can easily make a brown stock from leftovers and older veggies, some dried herbs, and a handful of salt.

 

[wishesuponastar]

Yes, you just throw a whole chicken (or breasts, legs, whatever) into the pot of water and simmer until cooked. I like to add in veggie scraps such as carrot peels, the ends of celery with the leaves on them, and onion. I don't cut up veggies specifically to flavor the stock/broth because I'm frugal. After your chicken is done, you can debone it and then add the bones to yet another pot of water (again with more veggies if you want) and get another big batch of broth.

When I simmer a whole chicken I usually freeze the meat after I shred it to add to homemade soup, for chicken salad, or whatever. I also use it to make chicken and dumplings (which is a good meal to make on the same day you cook the chicken and make the broth because it's multitasking and you can use the veggie peels for the broth but cut up the veggies for the chicken & dumplings).

Strain your broth, allow it to cool which makes the fat rise to the top, then skim the fat off. I store mine in the freezer in ziplocks and plastic containers.

I never knew you could use the bones again for a second pot of broth!

 

[Shelly F - Ohio]

I use a package of chicken wings for my broth. Wings are much cheaper.

 

[Gigi22]

Forgot to add that if you want a darker stock, don't peel the onions, just half or quarter them.

 

[SDSorority]

Here's my video on how to make bone broth in the crock pot (after roasting a chicken).

https://www.youtube.com/watch?v=bzzJZnBMAjA

 

[pinoke]

You people are awesome! Thanks so much for taking the time to reply and help me out

 

[Happyjen27]

I also do the crock pot method. I generally buy a whole chicken, oven roast it and have it for dinner. I pick the good meat off the carcass for chicken salad or a chicken and rice casserole, remove the skin and put all the bones and carcass in a crock pot overnight. I don't add herbs or veggies because I use the broth for many things, and want it to play well with others.

By the morning you will have delicious broth. I run it through a fat separator to get rid of the fat.

I'm certain the broth would have a richer flavor if I left all the meat on, but I find it adequate to use just the bones, and so much cheaper to get 2 meals out of one chicken.

 

[Owlpost23]

Professional cook here-don't ever salt stock.Salt the soup you make if it needs it.You can always add salt-harder to get rid of.Simmer stock,and be sure to skim off the scum that will rise to the top.This can make stock cloudy-also go easy on celery leaves-they can also cloud stock.

 

[pixiewings71]

For veggie broth I freeze leftover veggie pieces and when I have a gallon Ziploc full I put them in a pot and cover them with water, then boil it until it tastes good, usually 2-4 hours for veggie broth. For chicken broth I use the carcass of a chicken I've used for a meal the night before. We remove the rest of the good meat and use the skin, fat, bones for broth, I add carrots, onions, really I just go through my crisper and see what I have in there. lol I also add a bit of salt but not much because I don't use a lot of salt in my cooking, boil it for 2-4 hours and then strain it and put it in the fridge. If I'm not going to use it right away I freeze it. For turkey broth I do the same as I do for chicken but I cook it for a lot longer, I cook my turkey bones down for a minimum of 6 hours so I normally do that the day after we eat turkey. I freeze it as well (you get a lot more from turkey) and then mix it with chicken broth to make a really good chicken soup. I've done beef broth after purchasing a large piece of meat, my meat dept will cut it for me as I request (for free) and I always ask for the leftovers so I can make beef broth, I need to remember to see if they have bones when I go in but I usually forget. I boil my beef broth for 2-4 hours as well, I like to add some red wine to give it some deeper body. Again, can be frozen if not used within a week.

 

[hsmamato2]

same... no recipe.... I've done it a few ways, but the simplest for me is when I plan to cook a whole chicken, I toss it in a big stockpot with an onion,and spices..... ( I like turmeric,salt,pepper,parsley,garlic etc) bring to a boil,let it simmer for an hour or two- (sometimes I toss in some brown miso paste to give it a nice rich taste)
remove the whole chicken to a roasting pan- let broth cool, remove the onion with slotted spoon, put broth into containers and freeze.... basically free and easy- and the chicken,then I roast that for a while to brown it up,is nice and juicy from its bath with the onion...never fails!
I have in the past taken the chicken after it's roasted/picked over- tossed it in the pot,and done the same, but then I put a large colander over another bowl and pour through to sieve out any stuff.....the end result is the same, multiple meals from one chicken....I like the 1st option better b/c it's less work!

 

[pickles521]

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Add to large stock pot with a gallon of water, an onion or two, celery-again 1 or 2 pieces, ditto the carrots, a few sprigs of parsley if you have it. I throw in a few whole peppers and just a few teaspoons of salt (working on my sodium intake). Bring to boil, reduce to a simmer for at least an hour, maybe 2. You have to taste to see if you've developed enough flavor.
<snipped>

Do you really mean peppers? You throw in whole peppers? Or do you mean peppercorns?

I've never used peppers (or broccoli or cabbage type stuff) because they give such a unique flavor. Maybe I need to rethink my no pepper stance?

 

[daly7o9]

When I make broth I like to store some of it by freezing in an ice tray. Just save the cubes in a ziplock bag in the freezer. This way if I need a little or a lot its easily retrieved.