Sunday, February 14, 2016

Easy, FREE Homemade Stock/Broth Recipe - Any Flavor

I use stock in a huge variety of recipes - soup, chili, pasta, or when cooking rice or other grains for extra flavor and nutrition. 

The best thing about this homemade stock is you completely control the sodium levels. Personally, I add NO salt to the initial batch, so when I add salt to final dish, I know it isn't salt, on top of salt, on top of more salt. Store-bought stock/broth cubes/powder are usually pretty loaded with unnecessary sodium.

Another great thing about this recipe is you can add any bones or leftover meat to make chicken broth, beef broth, or any particular kind of broth you like.

This recipe is LITERALLY as a easy as 1, 2, 3...4, 5.

Step ONE: Save and freeze all your leftover vegetable compost. The most important parts are garlic, onion, celery, and carrot, but adding ANY vegetable compost adds to this dish. I like adding unusable parts of tomatoes, peppers broccoli, etc. I usually use fresh garlic, crush them and add them to the pot. The water absorbs ALL the remaining flavor and nutrients of the compost, making the stock. If you don't have any leftover compost and want to make this dish right away, just buy some carrots, celery, onions, and garlic, give them a rough chop, and chuck them in the pot.

Step TWO: Once you have enough vegetable compost to fill a pot, fill it with all your frozen leftover veggies bits. Fill the remaining volume of your pot with water. Adding any herbs you particularly like (thyme is a very popular one) and however much salt and pepper you enjoy. 

Step THREE: Set the pot on the stove, or use a slow cooker like I did. Bring water to a boil and reduce heat to a simmer for 2-3 hours. If using a slow cooker like me, set on high for 3-4 hours, or on low for 5-6 hours.

Step FOUR: Turn off the heat and let cool for a few minutes. Strain water through a fine sieve, separating broth and solids. Discard the leftover compost, you've cooked out all the wonderful nutrients and flavor into the broth.

Step FIVE: Let broth cool completely, pour into a container and refrigerate for up to five days, or freeze for up to 6 months.

And there it is! Broth ready for your next soup, chili, grains, or whatever recipe is next on your list! My personal favorite way to have this is for homemade soup for dinner on freezing cold winter nights. It is truly the silver lining of winter - these soups would not be as delicious if it weren't so cold.

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