When I posted Never, Ever, Ever Vol I, my dear friend Jan emailed to say I made her feel guilty. Given my Catholic upbringing, my response was… success! So, here to heap yet more guilt upon you, I give you Vol. II.
Never, ever, ever buy broth. Ever. Seriously. Don’t do it.
You talkin’ to me?
This means you. Never do it.
Most important fact first: homemade broth is hands down the easiest thing you can do in the kitchen. I’m not asking you to engage in some wild Martha Stewart craziness like wallpaper your office with leftover magazine covers you first have to dye or, horrors, make a gingerbread house. Making broth at home is easy. Even easier than vinaigrette, subject of the previous guilt inducing post. As with vinaigrette, broth made at home is infinitely better, in every way, than even the best store bought broth. It saves you money and it’s better for your body and it’s better for the environment AND it tastes much better, both the broth and anything you make with it. That’s a lot of ‘ands’, all worth making your own.
Did I mention how good it tastes? I doubt anyone would open a can of Swanson’s and drink it. Yet that’s what I do every time I make homemade broth. I drink some of it from a cup by itself, it’s that good.
Even with my crappy iPhone camera you can see a big difference between the clear, pure homemade broth on the left and an expensive store bought, pasteurized version on the right:
Homemade broth vs. store bought
Did I mention it was easy? While I’ve included some longer instructions below, this is all you need to know:
Throw a bunch of stuff in a pot, bring it to a boil, turn it down, let it simmer, strain it… broth! That’s it.
A pot of broth simmering on the stove
It’s also, dare I say it? Fun. There are few things I have come to enjoy more in the kitchen than making broth. Chicken broth, beef broth, vegetable broth, mushroom broth… it’s effortless yet very satisfying. I first discovered the brilliance of homemade broth when learning to make risotto. I love me some risotto, all kinds. People like to create a bunch of drama about risotto but it isn’t that difficult. One evening I made risotto with my own broth rather than from the store. The difference was amazing. So I dove into making broth.