Here are a few hand-picked recipes on how to make broth that will ensure that your freezer is always stocked with the most versatile, healthy kitchen staple to have on hand.
For many of us, broth brings to mind a myriad of delightful feelings. We associate broth with being nurtured back to health, bringing warmth to our limbs when it is cold out, and in general, we think of broth as something good for you. Broth is an essential ingredient for many different recipes including soups, stews, curries, or can simply be added to jazz up side dishes like rice.
But why bother making your own broth when it can be easily purchased at the store, and cheaply, too? The next time you go to the grocery store, take a peek at the ingredients list on a carton of broth and you can find a variety of industrial additives such as colors, preservatives, sugars, chemicals like MSG and maltodextrin, and more salt than your body really needs in one sitting.
But do not despair, making your own broth takes little time and effort. Depending on how fancy you want to get, making this pantry essential can be as simple as throwing leftover kitchen scraps from the week’s cooking—whether it be vegetables or meat bones—with some water and any herbs and spices you may have on hand.
Chicken, vegetable and beef broth recipes
Here are a few recipes that I found that demonstrate just how easy it is to make broth or stock:
No matter what kind of broth you are making, the finished product will remain fresh in your fridge for about 3-4 days and any that you can’t finish may be stored in the freezer for a couple of months.
Here are a few freezer tips that I found useful.
Another way to store broth is by making it into its condensed version, bouillon. Similar to store-bought broth, most bouillon that you will find contains undesirable chemicals and additives.
Although you can make a version of bouillon that you can store in the fridge/freezer, I really enjoyed this recipe from Nourished Kitchen because it transforms beef bone marrow into a bouillon that is shelf stable for up to six months.
There is also a no-boil method of making vegetable bouillon which I found on 101cookbooks.com.
Why learn how to make broth?
It’s easy and economical to make your own stock or broth, and by doing so, you control what goes into it. That allows you to avoid chemicals, colorings, preservatives and all kinds of additives that have no place in your food or body.
More DIY cooking from scratch resources