Sunday, October 30, 2011

canned broth personally offends me

Since our condo complex neighbors wouldn't appreciate a heaping pile of compost in my backyard, I'm still trying to find ways to reuse food scraps.  By far, my most successful endeavor since learning how to regenerate scallions, was figuring out how to make my own chicken broth.  It starts with a giant tupperware container that I keep in the freezer and periodically fill with dinner scraps.  Things you'll find in my freezer stock pot:

     -  Carrot peels and ends
     -  Celery scraps and leaves (especially the leaves)
     -  Onion ends and skins
     -  Garlic ends and skins
     -  Parsley shoots
     -  Leftover chicken parts (bones, skin, fatty pieces that are trimmed off)

Once the tupperware container is full, fill a dutch oven with water and dump the block in - I don't even defrost it first.  Add salt, pepper, garlic powder and a few bay leaves.  

Bring it to a boil and then lower to a simmer.  Leave it there for a 2-3 hours.  Strain the solids out and retain the liquid.  You'll be left with beautifully golden chicken stock that blows away the flavorless stuff they sell in a can.   

After trying homemade broth, we're ruined for the canned stuff.  There's no going back.  It has revolutionized my risotto and changed the face of every soup in my repertoire.  It's that tasty.  Best of all, it's made entirely of things that would have been thrown out.  Keeping in mind that it's made of scraps that could have been garbage, how do the processed brands get away with charging so much for it?

1 comment:

  1. YUMMMMMM! This is awesomesauce. I have been meaning for ages to make homemade broth, but for some reason I have it in my head that it's hard. Thanks for posting this!! It's the motivation I needed!