I've not been able to find any commercial broth, (stock, base, bouillon), that doesn't have something I'm allergic to in it! They all either have something that is soy or sugar or yeast it seems. Here's a simple way to make stock from some leftover bones. It can then be used for homemade soup, stew or just making cooked veggies more interesting!
Homemade Broth
First, it is necessary to have the bones leftover from a cooked chicken, turkey, salmon, pork or beef. For best results, do not start with raw bones. If the bones are raw, like purchased ones from the butcher, it is best to roast them until they are cooked through before making stock. If raw bones are used, the broth will end up with a raw taste to it. Also, it is best not to combine the bones unless they are compatible like chicken and turkey.
Put the bones and any cooked skin or cartilage into a large pot. Cover them with water, (filtered is preferred), and bring the water to a boil. As it begins to boil, impurities in the form of foam will come to the surface. Using a spoon, skim off any bits of floating matter. These are the things that will cause the broth to have a bitter or "off" taste. Discard the floating material.
Cover the pot and turn the heat down to the point of just simmering. At this point it can be cooked anywhere from 1 to 12 hours. The longer the cooking time, the richer the broth, just be careful the pot doesn't boil dry! A tightly fitting lid is essential for this process.
Once the cooking time is complete, the broth should be a rich golden color -- darker for beef, lighter for fish. Allow it to cool until it is about room temperature. At this point, it can be seasoned with salt to taste, if desired. Set a strainer (colander) atop a large bowl, pitcher or another pot, and carefully pour the broth and bones into it. The strainer will catch all the bones and other bits, allowing just the broth to collect in the container beneath it.
To store the broth, I find it very convenient to freeze it in ice cube trays and keep it in zip-lock bags in the freezer. Sometimes, I also freeze broth in quart zip-locks. I find the frozen cubes of broth much easier to work with, though.
JAMSGems4U My name is Sharron Long. I'm an author with 3 published cookbooks, a home schooling mom and a house parent at a Christian youth ranch. I'm interested in health and family related things. I write mostly recipes for folks with allergies. We've gone through various stages, so you'll have to check the individual recipe for what it covers. Check back often because I'm constantly adding to my recipes here! All recipes are cSharron Long and Adams Media.
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