BASIC VEGETABLE BROTH
You can use this easy homemade vegan vegetable broth in recipes calling for broth or stock of any kind, including soups, sauces, and gravies.
Provided by Jolinda Hackett
Categories Soup Ingredient
Time 1h10m
Number Of Ingredients 11
Steps:
- Gather the ingredients.
- Add celery, potato, carrot, onion, mushrooms (if using), garlic, water, soy sauce, bay leaves, salt, and pepper in a large pot and bring to a boil.
- Reduce the heat and let the vegetable broth simmer for at least an hour, covered with a lid.
- Strain out the vegetables and garlic and remove the bay leaves once the broth is done cooking.
Nutrition Facts : Calories 19 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 87 mg, Sugar 1 g, Fat 0 g, ServingSize 2 quarts (16 servings), UnsaturatedFat 0 g
TURKEY BROTH
Provided by Food Network Kitchen
Time 2h20m
Yield about 4 quarts
Number Of Ingredients 8
Steps:
- Insert kitchen shears into the carcass and make a few cuts to get you started. Then, use your hands to carefully pull the carcass into 4 or 5 pieces.
- Combine the carcass, onions, carrots, celery, parsley, garlic, peppercorns and bay leaves in a stockpot. Cover with cold water (about 7 quarts).
- Bring to a boil, then reduce the heat to medium low. Simmer about 2 hours, occasionally skimming any foam or fat from the surface with a large spoon or ladle.
- Pour through a large mesh strainer into a pot; discard the solids. Cool slightly, then refrigerate in covered containers for up to 3 days or freeze for up to 2 months.
Nutrition Facts : Calories 38, Fat 1 grams, Sodium 72 milligrams, Carbohydrate 3 grams, Protein 5 grams
HOW TO MAKE A CLEAR BROTH
We share the two secrets to getting a perfectly clear broth or stock, whether using meat, bones, or vegetables!
Provided by Judy
Categories Soups and Stocks
Number Of Ingredients 2
Steps:
- Soak meat/bones for at least 1 hour to get rid of excess blood and impurities. This includes chicken/chicken bones, pork/pork bones, and beef/beef bones, etc. Change the water out 1-2 times, and once soaked, thoroughly rinse clean.
- After soaking and washing, you must also blanch the meat/bones. Simply add the meat/bones to a pot along with enough cold water to fully submerge. Bring to a boil, and boil for 1 minute. Drain and rinse under clean running water.
- When vegetables are used, it's important not to cut them too small. It's best to keep them around 2 in/5 cm. Small pieces of vegetable will dissolve when simmered for a long time and make the soup cloudy.
- Always start with cold water along with all the ingredients in the pot. Once it's been brought to a boil, immediately turn down the heat to simmer. Stay close-by while waiting for it to boil so the soup does not have a chance to boil longer than that.
- Here's how you know if the stock is simmering at the right temperature: there should be a very slow bubbling from the stock. If there's absolutely no movement in the liquid, the heat is too low and the "cooking" is not happening. If the soup is bubbling quickly, there is too much disturbance in the liquid, and the stock will reduce faster and lose clarity.
- Be sure to simmer with the lid on!
HOMEMADE CHICKEN BROTH
Wondering how to make chicken broth at home? Learn here! Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, this chicken stock recipe can be used in casseroles, rice dishes and other recipes that call for chicken broth. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 2h40m
Yield about 6 cups.
Number Of Ingredients 9
Steps:
- Place all ingredients in a soup kettle or 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.
Nutrition Facts : Calories 245 calories, Fat 14g fat (4g saturated fat), Cholesterol 61mg cholesterol, Sodium 80mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
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