Nov 05, 2010
This is a great basic broth-making recipe. I do it in the slow cooker-use any smoked meat/bones (even pork hocks). I like to add celery, mushroom stems, tops cut off green peppers and green chilis and many other fresh vegetables I didn't get around to using that week, which I had frozen just in case I made broth! I wouldn't suggest using cruciferous (sp?) vegetables like broccoli, cauliflower and cabbage; it will really overpower the broth, but I also wouldn't put in more carrots, unless you want a sweet tinge. Do not use potato or tomato either. One is starchy, the other will ruin the flavor of the veggie broth taste. I also use a lot more garlic, but I have a ton of it from the garden and we worship garlic. I simmer on LOW, VERY slowly WITH a lid (or else it will evaporate) and make sure you get that yucky foam off, for sure. It will look like dirty soap suds. When it is done, drain and toss anything that is not liquid, the recipe is correct; the meat, bones and veggies have all given up their best flavors! After it cools at room-temp, I put the whole broth in a plastic container overnight. The next morning, I pick and pull off any congealed fat on the top of the jelled broth. THEN I place it in 2 cup increments in freezer bags to use as homemade broth. It may last longer, but I choose to use within 3 months for gravies, meatball soup, chicken noodles, and cooking greens. Use a sharpie marker to put the date on the bag. Happy Eating! Thanks for posting this, you rock!
—ellie may
