Tuesday, March 10, 2015

Basic Broth

Original recipe from VeganYumYum.

Homemade broth is yummy and nutritious, but it goes fast! We often substitute 1 cup water + 1 teaspoon Knorr bouillon for 1 cup broth. Bouillon is great to have on hand and substitute for salt in many recipes for added flavor.

Also try using summer squash soup in your recipe for a thicker broth base.

Yield: about 10 cups broth.

  • 2 onions, chopped
  • 1 lb celery, chopped
  • 1 lb carrots, chopped
  • 3 garlic cloves, minced
  • 2 t salt (omit if making for baby)
  • 1 t pepper (omit if making for baby)
  • 1 gallon (16 c) water
  • opt: 2 raw chicken pieces to create chicken broth (bones preferred)
  • opt: 6 lbs beef soup bones to create beef broth
  1. In a large pot over high heat, pour 4 c water. Chop vegetables, dropping into pot as you go.  Top with remaining water and seasonings.
  2. Once boiling, reduce heat to low and simmer 1 hour.  Taste, adjust seasonings, and simmer uncovered 20-30 min to reduce liquid.
  3. Pour liquid through a sieve, then divide into 2-cup increments and freeze.  Alternatively, pour liquid into ice cube trays and freeze in serving-sized portions.  
  4. Save meat for other uses.  Use cooked vegetables to make this delicious veg spread.  
Price for homemade: about $.22/cup without optional items.
Price for Knorr buillion: about $.24/cup.

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