Broth is a basic in my kitchen. Besides using the broth to make soups, sauces or rice dishes, I frequently use it to boil pasta and vegetables for a more flavorful dish. The homemade version of broth always beats the store bought kinds in flavor and nutrition. The homemade kind not only tastes great but also healthier, richer, more flavorful and not loaded with sodium.
2 lb dark chicken meat – leg, thigh
2 lb beef with bones
2 lb fish bone, fish head or shrimp shell
1 large onion, coarsely sliced
1 celery ribs, coarsely sliced
1 large carrot, scrubbed and coarsely sliced
1 medium garlic
1 small ginger, about 2 inches sliced
2 bay leaves
2 quarts water
Salt, to taste
Place all ingredients in a stockpot or pressure cooker. Cook on high heat until bubbles break through surface.
Reduce heat to medium. Cover and simmer for approximately 2 hours.
Add water, as needed, to ensure vegetables and chicken/beef/fish bones are submerged.
Strain broth through a strainer.
Omit beef/chicken/fish if want a vegetarian stock.
I do not use any other herbs such as parsley, thyme on the broth instead add them to the dish I am preparing with the broth on a need basis.
Broth can be kept in freezer for up to three months.
The meat can be removed from bones and used in various other dishes such as salads, kabab, etc.