Easy Homemade Broth

Name: Easy Homemade Broth
Prep time: 3 min
Cook time: 41 min
Total time: 1 h 50 min
Ingredients: 1 chicken carcass (chicken broth) OR 1 turkey carcass (turkey broth) OR beef "soup bones" (beef broth) This can be omitted if you'd like a vegetable/vegan broth; 12-14 cups of water (enough to cover carcass and vegetables and about 2 inches above); 1 onion, quartered; 4 cloves garlic (whole); 2-3 stems of parsley; 1 sprig of thyme; 1 sprig of oregano; 3 sprigs of rosemary; 2-3 bay leaves; salt & pepper to taste; celery ends/tips; peels from carrots; onion ends; leafy green stems

November 28, 2022November 26, 20212 Comments

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Have a lot of veggie scraps on hand? An extra turkey carcass laying around from thanksgiving? Don’t throw them in the trash!

Give them a new life by repurposing them into a delicious broth!

We like to save our veggie scraps and add them to a freezer safe container. Every time we have extra onions ends, celery trimmings, carrot peels, potato skins, etc., we pull out the freezer container and add the veggie scraps in!

Once we have a bird or soup bones, we leave save it and leave some of the meat on so we can turn it and the extra veggies into a delicious broth!

Easy Homemade Broth

Author: tiny green growers Cuisine:American Courses:Farm to Table Recipes

Difficulty:BeginnerPrep time: 3 minutesCook time: 41 minutesRest time: minutesTotal time:1 hour 50 minutesServings:14 cupsCalories:300 kcal Best Season:Available

Description

Simple and easy to make broth that can be swapped out with any kind of bones/meat/veggies. Whatever you have on hand is perfect- no fuss!

Ingredients are a general idea of what we usually have in ours. Sometimes there are other veggies mixed in, it just depends on what we’ve eaten recently!

Instructions

Add carcass or bones to a large stock pot. Add in onion, garlic, herbs, miscellaneous frozen and or fresh vegetable scraps. Fill pot with water until the carcass and vegetables are fully immersed in water.
This ends up being about 12-14 cups of water for us and is enough to cover veggies & an additional two inches above.
Add salt and freshly ground pepper or 3-4 peppercorns.
Cover and bring to boil over high heat. Drop to low, leaving the lid on, and let simmer for 8-12 hours.
Remove from heat and strain broth into a large bowl.

If freezing or storing in the refrigerator: ladle broth into glass jars (allow about an inch from the top- broth will expand while frozen), add lid, let cool, label, and store in the refrigerator for a immediate use or up to a few days. Can also be stored in the freezer for months or up to a year.

If pressure canning: follow a detailed pressure canning approved recipe and per the instructions on your specific canner. I follow the processing instructions in Pressure Canning for Beginners and Beyond. Pressure canning makes the broth shelf stable and the broth can be stored for up to one year.

Notes

If you’d like to freeze your broth- use wide mouth mason jars with freezer safe lids that are leak free and won’t rust. Wide mouth jars make for easy clean up, especially if there is fat that solidifies on the sides of the jars.
You can also can your broth but you must use a pressure canner. A water bath canner will not safely can broth! Check the detailed instructions on your pressure canner for processing times.
Don’t forget to label your broth and add the date you processed the broth. Wine glass markers easily write on top of the traditional silver lids or on the sides of glass canning jars- see link below!

Keywords:from scratch, homemade

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