Stock & Broth Framework
Guidelines for making your own broth or stock at home.
By Keith McBrayerPhotography by Damm Cabrera
This recipe breakdown originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.
This is a loose framework…ratios are by approximate volume and not exact at all. Use more of whatever ingredients and flavors you want to be more pronounced. Keep a freezer bag of meat and vegetable scraps and make some broth when it fills up.
Keith McBrayer
CREATOR
Ingredients
4 Parts liquid
- water~ 8 cups
2 Parts meat or vegetables
- meat~ 900 g
- bones
- vegetable scraps
1 Parts aromatic base
- onions~ 450 g
- garlic
- scallions
- carrots
- celery
1/8 Parts spices
- bay leaves
- whole dried spices
- fresh ginger
- mushrooms
Method
Step 1: Roast or sear the meat
or the meat, bones, and any aromatic vegetables until deeply .
- This gets you a darker, sweeter, and more savory broth. For a cleaner flavored broth, use unroasted meat and vegetables.
Step 2: Combine all components
Add all the components to a pot and cover with water. Bring to a , and then back the heat off until it is barely bubbling.
Step 3: Simmer
for as long as you want, between 1-8 hours.
- The longer you go, the stronger the flavors and the more gelatinous the end product will be.
If the liquid too much, you can add more water as needed to prevent burning.
Step 4: Strain & save
Strain the liquid into containers and optionally freeze for later use.
FAQ
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