Broth Basics

Serves: 5



1. In a pot, place the broth ingredients (see below) and enough water to cover. Bring to a boil over high heat, then reduce the heat to low.
2. Simmer uncovered for at least an hour, and always keep enough water in the pot to cover the ingredients. When making beef, ham, or poultry broth, the meat will easily fall off the bones when it has been cooking long enough.
3. Strain the solids from the pot. Place any edible parts in a bowl and discard the rest. Unless you want a clear broth, cut up the edible meat or vegetables into small pieces and return them to the broth. Add salt, about 1/2 teaspoon at a time, until the broth is seasoned as desired.

Important tip
When making chicken or turkey broth, carefully check for small bones that may have fallen off as the broth simmered. And be sure to remove them—unless you like your soup extra crunchy!

Homemade Broth Ingredients
Use the following suggested cuts of meat or types of vegetables to make broth:
Beef broth
Shank bones and/or pieces or scraps of fatty beef.

Chicken and turkey broth
Neck, back, carcass, bones, skin, fat, giblets, and/or extra meat.

Fish broth
Bones, head, tail, and pieces or scraps of fish. Ham broth Ham bone and pieces or scraps of ham. Vegetable broth Carrots, celery, leeks, and onions, including peelings, skins, and other scraps.

This Broth Basics recipe is from the Your Time to Cook Cookbook. Download this Cookbook today.

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