by Nicole M. Myers

Created on: January 14, 2009   Last Updated: January 28, 2009

Delicious broth is the base to any of your favorite soups or stews. There are so many brands of stock, with ingredients you can't even pronounce. Not only will it be more nutritious to eat, but easier on the pocketbooks.

Making your own broth at home is much easier than you think. It may be intimidating, but with some ingredients and time, you'll see how simple it is to make broth at home. Use your imagination, and favorite flavors to make the most wonderful broths. You'll never buy the box again.

The basis for any good stock is quality ingredients. Next you need to decide what type of stock you want to make. Beef, chicken and vegetable. The key is to layer your flavors and make your stocks rich tasting without becoming overbearing. Lets get started with showing you just how easy it is.

BASIC VEGETABLE BROTH

1. Dice some carrots, celery, onion and garlic2. peel and cut into large chunks some, carrot, onion, parsnip, turnip3. Heat stock pot with 2 tablespoons of oil4. Saute the diced vegetables until they are soft.5. Add Water6. Add Spices7. Add the large vegetable pieces8. Simmer for 3-4 hours9. Strain10. Season to taste11. Bag, Tag and Freeze
There are a few options with the basic broth. You can add a little butter before you add in the vegetable to bring a smoother flavor, or my personal favorite is to caramelize the vegetables which brings out a deeper color and a much richer flavor to the broth. Also roasting vegetables in the oven with a little salt, pepper and olive oil makes it more flavorful.

BASIC BEEF BROTH

Once the oil in the pot has gotten hot, add beef bones and meat scraps. Let them get nice and brown. Once the beef is brown, add your carrot, garlic, celery and onion dices and let them get a little soft. add your salt in between ingredients, like in the veggie broth.

Pour in a 2 cups of water. Scrape the bottom, and add another 2 cups of water. Stir the veggies, and beef around to get the browned bits dissolved. Add a bit more salt, herb and spices. Put in the rest of your water, the larger chunks of vegetables and let it simmer. Wait until the vegetables have lost color and are almost too soft. Now strain, season to taste, let it come to room temperature, bag, tag and freeze.

You've just made beef broth. Think about the great stews and soups you'll make with that. Getting a little bit more brave? Wonderful, lets try our hands at some chicken broth.

BASIC CHICKEN BROTH

Chicken broth is no more complicated than beef broth. Instead of browning beef bones, we're going to be using a chicken carcass, and the same steps.

1. Brown the bones and leftover meat and a pinch of salt
2. Add diced vegetables and a pinch of salt
3. Saut
4. Add a cup or two of water
5. Scrape the pot
6. Add another cup or two of water
7. Dissolved browned bits
8. Add the rest of the water
9. Simmer
10. Strain and season to taste
11. Let it cool to room temperature
12. Bag, Tag and Freeze

Now that you have seen just how simple it is to make broths at home, you ought to try making other types, such as; fish, shellfish, pork, and mushroom, just to name a few. Use your imagination, and simple pantry ingredients. With a little creativity and some time, you'll be making broths better than any store. Eat it in good health.

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