BROTH. It’s a staple in most every kitchen. It’s a solution for what to do with old veggies and leftover meat. It’s the universal base for soups and sauces—and much, much more.
- Use as a replacement for oil when sautéing; just be sure to watch food carefully—unlike oil, broth evaporates.
- Drink when you have a cold or the flu; warm broth loosens congestion and prevents dehydration.
- Moisten leftovers with a few spoonfuls of broth before reheating.
- Baste meat—chicken, beef or pork—while it’s roasting with spoonfuls of broth to add more flavor and keep the meat moist.
- Cook rice or other grains with broth for added flavor.
- Use to add flavor and moisture to mashed potatoes.
- Sip a mug with your meal; broth aids digestion and helps you feel full.
Basic Vegetable Broth
- 3 quarts water
- 4 large onions, quartered
- 2 large carrots, sliced thick
- 4 celery stalks, sliced thick
- 1 sprig fresh thyme
- 1 teaspoon whole peppercorns
- 1 whole clove garlic
- Salt and pepper to taste
- Fill a large pot with water; add all ingredients. Bring to a boil, reduce heat and simmer for an hour or so. Strain and use immediately; or cool, store in containers and freeze.
- Want to make a meat broth? Just add meat (chicken, beef, turkey) to the above recipe and simmer for 3–4 hours.
Broth and bouillon typically come in vegetable, poultry and beef flavors.
IN A CAN OR IN A BOX:
Doesn’t need refrigeration until opened. Can be stored in the refrigerator for two weeks. If you want to store it longer, freeze the broth in ice cube trays and store in zip-top freezer bags for up to one year.
Store in a cool, dry place, tightly sealed. Refrigerate or freeze for longer shelf life. Cubes typically last up to 18 months. If cubes turn dark or mushy, it’s time to
BOUILLON IN A JAR:
Refrigerate after opening; keep until the “Best by” date, and then discard.
Note that store-bought broth, particularly bouillon, is often very salty. So if you prefer less sodium, look for a low-sodium variety or consider making your own.