When cooking healthy, it’s important to avoid processed and canned ingredients like broth, especially when you can easily make them at home. Here are ways to make 5 types of broth that you can easily make at home and keep your recipes absolutely healthy:
1. Chicken Bone Broth
Ingredients:
4 pounds chicken necks/feet/wings; 3 carrots, chopped; 3 celery stalks, chopped; 2 medium onions, peel on, sliced in half lengthwise and quartered; 4 garlic cloves, peel on and smashed; 1 teaspoon Himalayan salt; 1 teaspoon whole peppercorns; 3 tablespoon ACV; 2 bay leaves; 3 sprigs fresh thyme; 5-6 sprigs parsley; 1 teaspoon oregano; 18-20 cups cold water
Recipe:
Place all ingredients in a MEC pot. Add in water. Simmer for 24-48 hours, skimming fat occasionally. Remove from heat and allow to cool slightly. Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature, cover, and chill. Use within a week or freeze up to 3 months.
2. Basic Slow Cooker Vegetable Broth
Ingredients:
2 carrots, chopped; 2 celery ribs, chopped; 2 onions, unpeeled, chopped; 1 large tomatoes, chopped; 3 garlic cloves, halved; 1⁄2 cup mixed mushrooms, chopped; 1⁄4 teaspoon salt; 1⁄4 teaspoon peppercorn; 2 bay leaves
Recipe:
Place all ingredients in MEC pot with 7 cups water. Cook on low heat until vegetables are tender, about 3 hours. Strain into large bowl, pressing vegetables to extract liquid. Let cool 30 minutes. Refrigerate uncovered until cool. Cover and refrigerate for up to 3 days or freeze for up to 1 month.
3. Herb Broth Recipe
Ingredients:
3 quarts water; 2 tablespoons tomato paste; 1 teaspoon salt; 1 teaspoon black peppercorns; 20 flat-leaf parsley sprigs; 20 sage leaves; 12 thyme sprigs; 4 bay leaves; 4 whole cloves; 2 whole garlic heads, cloves separated and crushed; 1 onion, sliced
Recipe:
Combine all ingredients in a MEC Dutch oven over medium heat; bring to a boil. Reduce heat, and cook for 30 minutes. Strain mixture through a cheesecloth-lined sieve, reserving broth. Discard solids.
4. Chicken Broth
Ingredients:
2-1/2 pounds bony chicken pieces (legs, wings, necks or back bones); 2 celery ribs with leaves, cut into chunks; 2 medium carrots, cut into chunks; 2 medium onions, quartered; 2 bay leaves; 1/2 teaspoon dried rosemary, crushed; 1/2 teaspoon dried thyme; 8 to 10 whole peppercorns; 2 quarts cold water
Recipe:
Place all ingredients in a MEC Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary. Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.
5. Beef Bone Broth
Ingredients:
4 pounds beef bones, preferably a mix of marrow bones and bones with a little meat on them, such as oxtail, short ribs, or knuckle bones (cut in half by a butcher); 2 medium unpeeled carrots, cut into 2-inch pieces; 1 medium leek, end trimmed, cut into 2-inch pieces; 1 medium onion, quartered; 1 garlic head, halved crosswise; 2 celery stalks, cut into 2-inch pieces; 2 bay leaves; 2 tablespoons black peppercorns; 1 tablespoon cider vinegar
Recipe:
Place beef bones, carrots, leek, onion, and garlic in a MEC pot and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, about 20 minutes more. Fill a large MEC pot with 12 cups of water (preferably filtered). Add celery, bay leaves, peppercorns, and vinegar. Scrape the roasted bones and vegetables into the pot along with any juices. Add more water if necessary to cover bones and vegetables. Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for 4-6 hours on the stovetop. (Do not leave on stovetop unattended, continue simmering) The longer you simmer it, the better your broth will be. Add more water if necessary to ensure bones and vegetables are fully submerged. Remove the pot from the heat and let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Let continue to cool until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth.
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