There is nothing like the comfort and restorative magic of homemade broth. I store it in the fridge (or freezer) to reheat whenever I feel under the weather, but it's fantastic for any use, calling for chicken or veggie broth. I must warn you: this broth is unique; it doesn't just taste chicken-y with tints of veg. I add wintery spices and herbs to round out the seasonal feel, like cloves, allspice, bay, etc., making the flavor more delicious--ideal for sipping out of a mug wrapped in a blanket by a fire (if applicable!)
*I keep a freezer bag of vegetable scraps in my freezer, and when it well-full, it is time to make broth.
Notes:
WINTER BROTH
Ingredients: Two 4-5 pounds chicken carcasses, 1 large onion, 4 cups frozen vegetable scraps (see tips below for fresh veg.), 1 tbsp. peppercorns (optional), 10 whole cloves, 10 all-spice berries, 3 star anise, 3 bay leaves, water.
Makes 6-8 cups. (To make this a vegan broth, triple the amount of vegetables.)
1. Prep vegetables-optional: If you are using fresh veggies (see TIPS below), wash and chop as desired. I usually don't bother peeling anything, most skins are highly nutritious.
2. Assemble and cook: Place the chicken carcasses into the bottom of a large and deep stock pot. Add the vegetable scraps and enough water to cover by 1 inch. Bring to a boil, turn down to simmer for 2-3 hours (until your broth tastes flavorful and not like water).
3. Strain and spice: Strain the chicken and vegetables out of the broth. Return the broth to the burner and bring back up to a simmer. Add the peppercorns, cloves, berries, star anise, and bay leaves. Simmer for 1 hour. Taste and add salt and or pepper, if you like, but I typically keep it salt free so I can add that when I use it later, whether for sipping or in a recipe.
TIPS
Reheating Winter Broth
If frozen: thaw it enough to remove it in a block from its container by placing container in a larger bowl of warm water. The broth should slide out easily- then place it into in a saucepan over medium heat and cook until simmering before use.
If chilled: (keep in mind the broth will be thick like gravy due to the collagen, and potentially have a fat layer to lift off).
For sipping, pour 1/2 cup into a mug and reheat with 1/4 additional water. Stir.
For soup, tip all of it into a saucepan and heat to a simmer or microwave at half-power until warm.
What vegetables should I use?
To use fresh vegetables instead of scraps, use 3 cups of chopped vegetables in any ratio from this list (This is also a good list for what to save in your freezer bag!)
Beets – greens and roots
Carrots – all ends, peels, and greens
Cauliflower – leafy base
Garlic – outer paper of the head, the peel of each clove, and the garlic itself
Celery – white parts near the root, the “mini-rib” near the top, and both the inner and outer leaves
Ginger – outer skin
Green beans – snipped or pinched-off ends
Greens – sturdy and hearty greens like beet greens, turnip, collards, chard… you can use the leaves and the stems
Herbs – mild and savory herbs are great for stock, like chives, parsley, and basil
Leek – all parts of the leaves
Mushrooms – stems and caps
Onions – papery peel, outer layer, and all varieties
Parsnip – ends and peels
Pea pods – the outer shell of peas
Squash – the hard outside of winter squash (acorn squash, butternut squash, pumpkin, etc.), seeds of any squash
Sweet potatoes – peels
Turnips – ends and peels
Avoid Cruciferous vegetables like broccoli, cauliflower, turnips, and radish and starchy vegetables like potatoes and corn. Also avoid peppers, hot peppers, and cabbage. Herbs like fennel, rosemary, and cilantro can overpower your broth.
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