Chicken broth is one of the most iconic pantry staples. It’s a neutral base that can be used for soups, sauces, marinades, and so much more. Plus, it can be purchased in bulk for fairly cheap. So why, you may ask, are we set on making our own?
There are a few great reasons to make chicken broth from scratch. First, store-bought chicken broth is often packed with sodium; if you make your own, you can control the salt and add other flavoring agents to your liking. Second, it’s an Earth-friendly way to use up vegetable and meat scraps, especially if you don’t compost. Lastly, homemade broth contains more collagen, which is great for your hair, skin, and nail health.
Convinced? If so, read on for some stock-making guidance, followed by five delicious, comforting recipes in which you can then use your tasty, healthy homemade broth!
Stock Tips
When you’re peeling a carrot, have leftover mushroom stems, onion peels, herbs that are about to go bad, or the butt of your bunch of celery—save them, save them all! Instead of tossing in the trash, store them in a gallon-sized bag in your freezer. When the bag is full, empty into a large pot, cover with water, and simmer away. The longer you simmer your stock, the more flavor you’ll build. Typically, we like to cook stock for 3 to 5 hours, but even 1 hour will do in a pinch.
Have leftover bones from a roast chicken or last night’s ribeye? Use them to make chicken or beef stock!
This no-waste hack is virtually foolproof, but here are some things to keep in mind:
- Scraps we like:
- Vegetables that add sweetness, like carrots, parsnips, golden beets, fennel, corn cobs, pea pods, and leftovers of previously roasted vegetables. Sometimes we even toss a halved apple in the mix!
- Vegetables that contribute savory base notes, like onions, leek tops, mushroom stems, spinach, chard, squash peels.
- Scraps to avoid:
- Potato skins (can turn stock gummy), cauliflower, collards, broccoli, Brussels sprouts and all varieties of cabbage and kale (add unpleasant bitterness), and red-tinted vegetables like red onion skins, red chard stems, and red beets (will tint the stock purple).
- Our go-to flavor builders:
- Garlic, fresh or dried thyme, bay leaves, peppercorns, wine, vinegar, or non-waxy aged cheese rind (like Parmesan, Manchego, or Asiago).
- Sautéing the scraps together in olive oil for a few minutes before adding to the water gives depth and richness to the final stock and concentrates the flavors. Same goes for any bones you want to add: Browning the bones of your chicken or those shrimp shells will build incredible flavor.
- Do not salt your stock. Since you do not know how you will be using it, wait to salt it until you’re building your soup or mixing your risotto. You don’t want to risk making your food too salty.
5 of Our Favorite Chock-full of Stock Recipes
Tortellini en Brodo
Jamie Oliver’s tortellini soup recipe is super simple and allows the unique flavors of your homemade broth to shine! Although the classic Italian version of the dish calls for homemade tortellini, simplify dinner even further by purchasing a good store-bought brand; check the refrigerated section at your local grocery store for the freshest varieties.
Magic Broth
Use your broth instead of water in this Goodtaste original recipe to create an even silkier, richer, and more soothing soup. You’ll be amazed by how flavorful just a few carefully selected ingredients can make your broth!
Braised White Beans and Greens with Parmesan
Italian cooking is renowned for its simplicity and balanced flavors, and this recipe from New York Times Cooking is no exception. Instead of toasting fresh bread, consider serving one- or two-day-old bread on the side; it will sop up the juices better and will minimize kitchen waste.
Parmesan Risotto
This creamy, comforting risotto from Cooking with Mamma C makes a great side dish, but you can also serve it as a main by mixing in tender vegetables or seafood. Make sure you use freshly grated Parmesan, not pre-grated, as fresh cheese will melt more seamlessly into the dish.
Ultra-Creamy Mashed Potatoes
That’s right—you can even use homemade broth in mashed potatoes! Borrow Swanson’s recipe but sub in your homemade broth for extraordinarily flavorful potatoes, and don’t be afraid to get wild with the toppings. All sorts of herbs, bacon bits, and cheese can take this dish from a standout side to a filling main!
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