Saturday Chicken Stock
This is not a quick recipe, but the results are worth it. I usually take an entire Saturday to make this, but most of the time it's simmering on the stove, so it's not labor intensive.
Chicken bones browned with celery, onions and carrots make this broth dark and rich. I freeze leftover rotisserie chicken bones and make this about once a month or so. I freeze the stock in quart bags and use one whenever I would use chicken broth.
Mushroom Broth
When I am transforming a meat dish into vegetarian, there are certain shortcuts I know: I can use Quorn® or TVP for chicken, and vegetable stock for chicken stock. And, I can use organic mushrooms in place of stewing beef. But for a long time, I didn't have a replacement for beef stock. Sure, I could use vegetable stock, but it wasn't earthy enough, it was too light. So, I invented the stock below for a rich earthy stock for vegan use!
Smoked Turkey Broth
Delicious base for a broth-based soup or a wonderful smoky addition to any recipe calling for chicken, beef, or veal stock. Especially delicious used in mashed potatoes for Thanksgiving!
Instant Pot® Oxtail Broth
The key to most Asian soups is the broth that is used as a base for the dish. This oxtail broth is made quickly in the Instant Pot®, with all the key basic elements expected in a Japanese broth. Simple and luxurious, season it as needed for whatever recipe you use it in.
Shrimp Stock
Great shrimp stock to use as a base for gumbo, etouffee, or any other seafood dish. Freeze in ice cube trays to thaw as needed for later use.
Roasted Chicken Broth
Start this flavorful chicken broth by roasting the chicken first, then use all the dark meat to fortify the broth.
Konbu Dashi
Dashi is an essential broth base for most Japanese dishes and can be purchased in most Asian Grocery stores. For those of you who want to do it from scratch there are several recipes out there, but I find this one is easiest. This recipe uses Konbu (also spelled Kombu), a variety of dried edible kelp that is harvested off the coast of Hokkaido and as far south as the Seto sea. This is a good vegetarian broth and enhances the subtle flavor of Japanese cuisine. It is also a bit friendlier to the western chef than katsubuoshi, which is made from dried fish flakes and can be very aromatic.
Seafood Gumbo Stock
This stock will give your Seafood Gumbo the richest flavor possible. The addition of fish bones and skins or any leftover seafood will further improve the flavor.
Marge's Bone Broth
Bone broth is popular for its health properties, but I also like it for its rich, soothing, savory flavor–-and nearly zero calories.
Fast Chicken Soup Base
It's from scratch - and fast! With my easy formula, you can make a fresh soup du jour even on a busy weeknight.
Roasted-Vegetable Stock
This delicious stock has a depth of flavor that comes from roasting the vegetables. Use whatever vegetables you have on hand, but avoid anything too strongly flavored, such as broccoli or cabbage, as they will overwhelm the stock.
Vegan "Beef" Broth
This makes a good vegan broth that can be used in recipes that call for beef broth (such as French onion soup). I've had it for a while, and am unsure about the origin of it and how close or distant my version is from the original recipe. Also, as with any broth, you don't have to follow the recipe exactly. Fill the pot up and just be more liberal with the ingredients! Freeze whatever you don't need, or refrigerate for a few days.
