Broth is the best place to start when wanting to cook food from scratch.

It’s an easy culinary skill that gives you a versatile ingredient for your kitchen that can reach several recipes.

Here we discuss supplies you need, ingredients, and a step-by-step instruction to make your own broth at home.

Lets dive in..

Homemade Broth Recipe from Scratch

It’s easy enough to buy boxes of broth at the store but making it yourself can save money, help with food waste, and even avoid unwanted ingredients in boxed broth.

And I must argue that homemade broth tastes much better than storebought; store-bought can sometimes taste bitter or burnt depending on what you buy.

Homemade broth on the other hand is flavorful and rich, and something you can drink alone.

This recipe is for 1 gallon of basic bone broth, using chicken or beef bones.

Tools you need

• Large Stock pot
• Colander or Large Strainer
• Jars for storage; gallon or quart jars

Ingredients:

• 1-gallon Filtered water
• 5 large carrots, roughly chopped
• 5-7 large celery sticks, roughly chopped
• 2 large onions, cut in quarters
• 5-8 cloves of garlic
• 2 bay leaves
• 1 cup, roughly chopped aromatic herbs of choice: rosemary, parsley, sage, thyme, oregano
• 1 tablespoon Apple Cider vinegar
• 3 tablespoons salt
• Uncooked Bones (2-3 cuts of beef soup bones, 1 large ham hock bone, or 1 whole chicken could work)

You can boil raw meat that are one your bones. You can then save the meat, put them aside for a separate meal. A whole chicken is the best example.

Instructions

1. In your large stock pot, add all ingredients, making sure water covers ingredients by an inch or so.
2. Bring to a boil and allow to full boil for about 15 minutes.
3. Bring down to a light boil and allow to cook for 2-4 hours.
4. When the clear water turns golden the broth is done.
5. Strain liquid into another pot, using your colander or large strainer. Discard the vegetables and bones.
6. Pour into glass jars, and store in your fridge for 1 month.

Fat settlement is normal and good.

If you are not interested in keeping the fat, let the broth cool down and scrape off the fat from the top.

Sediment is fine but if you want a clearer broth strain a second time through cheesecloth.

If you are looking for thick broth that become gelatinous when cooled than add clean chicken feet or more bones with more marrow in them to the mix.

That’s It!

Making your own broth at home is an easy culinary skill to add to your kitchen.

If you want to pressure can this so you can store it on your shelf, rather than your fridge you can read my post about pressure canning broth here: Shelf Stable Broth | Pressure Canning Broth

Enjoy!

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The Cottage Vegetable

Gardening & Preserving for a Practical Kitchen

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