Homemade Broth and Stock
Broth or stock is the base to most soups, stews, sauces and gravies; and once you go homemade, you will never go back! More of a guideline than a recipe, follow these instructions to yield the most delicious, flavorful, and healthful broth/stock. Make a big batch, and freeze the rest for many uses later!
The difference between broth and stock? Broth uses bones, whereas stock uses meat. However, they are interchangeable in recipes! So, use whatever you have!
The following are simply recommendations without measurements, as there is complete flexibility!
Meat and/or Bones - chicken, turkey, beef, pork, etc. (omit for vegetable stock)
Roughly chopped: Carrots, Celery, Onions, Garlic, Tomatoes (fresh or canned), Bell Peppers, Lemons, Leeks, Turnips, Salt & Pepper, etc.
Parsley, Thyme, Dill, Bay Leaves, Rosemary, Oregano, Cilantro, etc.
Enough to fill your pot
In a large stock pot, add the meat/bones, aromatics and herbs. Fill with cold water.
Place over high heat, cover, and bring to a boil. Reduce heat to medium and keep at a low boil for 2-8 hours (the longer, the more flavorful).
Remove cover and continue to keep at a low boil for 2 hours to slightly reduce. Turn off heat, and cool to room temperature.
Strain stock/broth into a large bowl through a fine mesh strainer. Discard the solids. Decant into storage containers (I use these quart size, restaurant quality food containers from Amazon).
Freezing broth in ice cube trays or muffin tins are also great options. Simply take the frozen cubes or "muffins" and store in a freezer bag. 4 ice cubes or 1 "muffin" equals 1/2 cup.
Store in the refrigerator for up to a week, or in the freezer for up to 6 months (deep freezer for up to 12 months). Thaw as needed!
Yield is based on amount of water used
Active Time 15 minutes
Total Time 4 - 10 hours