by Effie Moore Salem

Created on: January 14, 2009   Last Updated: September 13, 2010

Home made broth is far superior to the commercial variety and is easily made from the portions of chicken, beef and vegetables that are discarded. Nutritionally speaking, it is wise never to discard water that vegetables have been cooked in, to do so is to dump the vitamins and minerals down the drain. Cook in a small amount of water - steam if possible - and save the remaining water for broth making.

Chicken broth; Chicken broth is made from the liquid left over aftther cooking a chicken. If necessary to increase the amount of broth you can add a little extra water to the pot. You strain the broth and set aside to cool. Place in the refrigerator overnight or for several hours so the fat will solidify and can be easily discarded. You separate into individual containers and refrigerate. You freeze what will not be used in the couple of weeks.

Beef broth: Beef broth is made from the stock left over from boiled beef. Since beef is not often boiled you may need to save any left over bones or buy bones especially for that purpose. The butcher at your local supermarket will supply you with bones and leftover pieces of meat for this purpose, if requested. The procedure is much the same as for chicken broth.

Vegetable broth is mostly used by chefs but home cooks that are favor fine cuisine over the ordinary can easily create fine stocks to use in cooking and even for drinking. The procedure is slightly different from the animal broths. But the idea is to use the discards of vegetables and boil them together with flavoring aids to create liquid that you cook with instead of water.

A good way to insure that you have enough vegetable scraps is to save the odds and ends of celery, cucumber peelings, cabbage stalks and the outer leaves, carrot peelings, etc. and freeze them until you have a pot full and then bring to a boil and simmer slowly for several hours. Then drain through a colander and freeze in individual portions.

An easy way to season your vegetable stock is to tie up a little cheese cloth packet of your favorite herbs - garlic, thyme, marjoram, dill, basil, parsley, rosemary - and throw into the pot. The reasoning here is not to have the bits and pieces and stems in the broth. It should be clear but flavorful.

The choice of herbs is an individual choice and probably should not be more than four. Don't forget to add an onion or two. Minus the peelings of course. (Save them only if you are into home dying of fabric. They make a wonderful dye.)

To use your broth - referred to as stock by chefs who always have a plentiful amount on hand - add to whatever is cooking that needs water. This is when you can mix and match. Most vegetables will be more flavorful if cooked in a prepared stock instead of water, but chicken or beef broth will also work. Canned soups are enhanced immensely by adding broth instead of water. Experiment and see how much better your food will taste. This will give you a whole new flavor sensation. Broths also are good to heat and to drink.

Learn more about this author, Effie Moore Salem.
Click here to send this author comments or questions.