Buying broth at the store was a staple in my pantry in the past. I love soups and making sauces with broth.
One day I tried making broth at home. Seemed easy just stick a bunch of stuff in a pot and simmer. It was the best broth I had ever had and gave my soup recipes a whole new flavor.
I never turned back. BONUS it is cheaper!
I save about $300 a year making my own broth!
Im so excited to share with you my recipe and easy tips to making your own broth at home. It is completely customizable and you can use this as a base for a veggie broth, chicken broth, or even pork broth!
So many options with this recipe and every time you will be so impressed with yourself!
As you cook over time, you dice and chop and end up with leftover onion, celery, carrot and garlic pieces. Im talking about the skin, carrot peel, celery leaves. All the stuff you have thrown out in the past.
Try throwing them all in a gallon freezer bag and once it is full its time to make broth!
All you have to do is throw it in a pot, fill up the pot with water and seasonings then simmer for at least two hours (If I am home I let my broth go for the day or as long as I have)
If you happen to be meal planning you can either fill up that freezer bag right away and freeze till your ready to make broth or throw it in a pot and simmer while you finish prepping the meals.
After the broth is done fill up a couple mason jars and stick them in the freezer. Thaw broth when ready and enjoy never having to spend money on broth again.
My favorite broths to make are a chicken bone broth and a veggie broth. I use the rotisserie chicken leftovers bones when I want to make a chicken broth.
Check out my recipe below for broth with some added seasonings for flavor.
- Leftover Onion Pieces (Peel and all)
- Leftover Carrot Pieces (Including the peel)
- Leftover Celery Pieces (Leaves, stalk base, all of it!)
- 1 Head of Garlic
- 2 Bay Leaves
- 1 tbsp Salt
- 1 tsp Black Pepper
- Leftover Chicken Bones (Optional: For chicken broth)
- Pork Bone (Optional: For pork broth)
- Add all ingredients into a large pot and fill with water (I fill up to the point that everything is just underwater)
- Stir and bring to a boil
- Turn down heat and simmer for at least 2 hours (If I am home I will let it simmer all day or as long as I have. In my opinion the longer it simmers the richer the broth)
- Strain broth with fine mesh strainer and discard everything besides the liquid. You should have no large pieces in your broth.
- Store in freezer friendly containers for up to 6 months
- Making broth is not an exact science so do not feel the pressure to have a certain amount of veggies just go with whatever you have and your broth will turn out delicious!