Making your own broth can seem a little daunting at first, but with a little know-how in your back pocket, you’ll be a pro in no time!
Benefits of making your own broth.
- more economical than purchasing ready made
- you know what is in it
- a great way to use up left over veggies in your fridge & freezer
- you control the sodium levels
- no artificial flavours
- healthier for you than most store bought brands
- no preservatives or flavour enhancers such as autolyzed yeast extract or MSG
- bone broth has additional beneficial properties for bone, joint & gut health
Broth Making 101
1 medium onion, quartered
3 large cloves garlic, peeled
2 large carrots
2 ribs celery
2 tsp sea salt
water to fill slow cooker or pressure cooker pot
For beef or chicken broth:
1 large beef soup bone or chicken bones
2 tbsp raw apple cider vinegar
Note: To add more depth of flavour to your beef broth, sear the beef bone in a hot pan until all sides are browned. If you are using a pressure cooker, this can all be done in one appliance by using the sauté function. For added depth of flavour to your chicken broth, use bones from a roasted chicken. Another way to cook once, eat twice and repurpose the leftovers.
For veggie broth, omit bones and add in:
2 portobello mushrooms, sliced or 1 package of cremini mushrooms, sliced
1 tbsp tamari (gluten free soy sauce) or coconut aminos
Cook for 24-48 hours on your lowest setting in a slow cooker. Ensure your slow cooker is safe to be left on for this amount of time before committing to this process. You can also use an electric pressure cooker to speed up the process by pressure cooking for 1 hour and then allowing a slow cook for 6-8 hours.
Note: I like to keep a bag of veggies scraps in my freezer to add to my broth in addition to the veggies listed above. There are no hard rules here. Add whatever you wish – broccoli, cauliflower stems, celery ends. It is a great way to use up bits and pieces of produce that while still nutrient dense, we might not normally eat.
Storage: Once cooking is complete, use a ladle, canning funnel and strainer to pour broth into good quality glass jars. Alternatively, you can pour the broth into a large muffin tin & freeze into 1 cup portions. If using jars, be sure to leave about 1.5 inches from the top of the jar and screw on lid. Allow broth to cool completely and then store in the freezer. Leaving the space at the top of the jar will allow the broth to expand without cracking the jar.
While making soup with your broth seems like the obvious choice, consider using this broth to add extra flavour and nutrients to rice & quinoa. Enjoy!
Written by Amy Sonnenberg