by Ed Dugan

Created on: January 13, 2009   Last Updated: January 28, 2009

Making good broth, whether it be beef, chicken or vegetable, is easier than you might think. Each of the three have different requirements but there is one suggestion that fits all of them - use filtered water. You want the flavor of the broth to come from the ingredients, not from the tap, and using filtered water is the best way to achieve that.

When making beef broth, the most important thing to remember is to roast the beef bones before you use them. Roasting them for one hour in a 375 degree oven will make all the difference between a rich, well colored broth and a bland one. The type of bones is not important but if you want a little bonus, be sure and include some marrow bones. Those are the bones with a small, circular area in the end that contains the marrow. Once your broth is finished, scooping the marrow out and spreading in on some good French bread with some salt and pepper will give you one of the treats chefs usually reserve for themselves.

The vegetables used with the beef bones can vary but celery, onion and carrots are requisites. Be careful about using strong flavored vegetables like turnips since they can impart more of their flavor than you desire. Also, too many carrots will give the broth a sweet flavor you might not want.. Simmer the broth for at least several hours, more if possible. When it is finished, strain it through several layers of cheese cloth and discard the vegetables. Once the broth is strained, return it to the pot, turn the heat up high and reduce the broth by at least one-third.

Making chicken broth is somewhat different. If you have made Chicken in the Pot, where the chicken is simmered whole with carrots, celery and onion, you already have your broth. After you have used whatever broth you need for the meal, strain it and reduce it if you wish a richer broth. Chicken broth can also be made by using the carcass of a roast chicken or turkey, simmering it once again with the vegetables mentioned and straining it when finished. I have discovered a little secret when making either Chicken in the Pot or broth from the carcass - put the skin of an onion in before you start cooking and the broth will turn a lovely golden color.

Vegetable broth is whatever you want to make it. There is no limit on what you can use, starting with onions, carrots and celery but adding turnips, cabbage, rutabaga or tomatoes. Making vegetable broth is the perfect way to use vegetable scraps.

Any type of broth will freeze well. You can use it for soup making, gravy making, to simmer beef or chicken dishes or as the base for a sauce. Try making mashed potatoes using home-made chicken or vegetable broth or use it to make rice or pasta rather than water. Home made broth is easy to make, good for you and makes you feel thrifty. Make it every chance you can.

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