Learning to become one with your kitchen is something that you will be thankful for even years from now. For me being able to explore & learn at a young age in our family kitchen helped me become the person I am today in my own kitchen. I essentially have become one with my kitchen. Everything has its own place & everything has a purpose. Over the years I have just learned how to cook lots of different things and some just came from inspiration & imagination. I can just see in my head what I wanted to cook/make and I did.
How to make made from scratch broth
The kind of broth will vary upon the type of ingredients that you have but the process is all the same. You will need a large stock pot to make a bunch of broth at once but you can use a smaller one as well. I make all kinds of broths and after they cool down I freeze them so I can use them in future recipes or to make flavor filled soups/stews.
Ingredients of Choice
Animal bones (chickens, cow, or pigs are what I use; but you could use deer, rabbit, turkey, or other game)
Vegetables or Vegetable Scraps
As you see it doesn’t take much to make a broth, if you are making a meat based stock you can even add veggies to it or mix the flavors of other proteins together. It really comes down to what ingredients you have to work with. For me when I make a broth for my freezer or just to use right then and now I use what I have on hand. No need to go out and buy ingredients. When I am cooking & there is leftover bones or scrap vegetables I will put it all in a gallon sized bag or freezer safe container and just collect it in the freezer until I am ready to use it. The freezer keeps the ingredients from going bad until I can make a stock out them.
- Set your pot of choice on the counter.
- Add in the bones/vegetables your using.
- Then fill the pot up so that the ingredients are covered with water, I fill my stock pot up about 3/4’s the way full. (keep in mind as it cooks down some of the water will evaporate)
- Place pot on the stove top & set to medium low/medium heat. (you want it to boil on low so it doesn’t boil over)
- Cook everything down for at least 2 hours or longer.
- Once your satisfied that everything has gotten cooked long enough remove from heat and let it cool down so its not so hot to be able to drain it with out getting burned.
- Take a large mixing bowl & place it in your sink then place a large colander over top of the bowl. Pour the broth over the colander to separate the liquid from the solids.
- Empty the cooked vegetables/bones in near by trash bin or compost bin. The broth liquid is ready for use right away. If you want to freeze it instead it needs to cool down to room temperature.
- It needs to be cool enough to work with if you plan on freezing it. After it has cooled down you can either put it into freezer safe zip lock bags directly or put them in other containers to freeze that way. If you put it directly in bags you will then lay them out flat on a sheet pan that will fit in your freezer so they can freeze flat then you would take them off the sheet pan once frozen flat. I will freeze them this way sometimes but I have recently started freezing the broth in freezer safe containers first then putting them into my freezer safe zip lock bags afterwards. This helps when I want to remove it from the bag for use a lot easier. Some people will also use ice cube trays as a freezer safe container.
I apologize I did not get any pics of the process. The next time I do a broth which should be rather soon I will do an update post showing the steps in picture form as well as how I freeze the broth. Thanks for reading. Drop a like below.