Homemade Broth

Homemade broth

I had almost forgotten the taste of soups made from homemade broth. My mom came and stayed with us for a month after R was born. While she was with us, she made me soup with freshly cooked broth frequently.  There was no turning back after I remembered the taste of broth made from scratch. Ever since then, I stopped buying the boxed broth(I stopped buying the canned one long before), be it chicken, beef, fish or vegetable.

Homemade stock

The key to my mom’s broth is onion, ginger, carrot, peppercorn and bay leaf.  Given my love for garlic, I add few garlic cloves and celery.  Add water to the ingredients and simmer.  It’s that simple.  For a non-vegetarian version, I add either chicken leg quarters or beef with bones to the basic ingredients.  If I want to cook a fish based stew or soup, I add fish head, shrimp shells, etc. There are many versions of broth recipes floating around all over, which call for leftover chicken carcass.  However, just like mom, I always use chicken things and legs or good quality beef bones that has a good amount of meat.  Also, following her footstep, I do not use any other herbs such as parsley, thyme on the broth instead add them to the soup or any other dish I am preparing using the broth on a need basis.

Basi stock

I usually make a big batch and freeze for up to three months and use a pressure cooker.  No worries if you do not have a pressure cooker just adjust the cooking time so the vegetables are soft and the meat is tender enough for the marrow to come out of the bones.


Broth is a basic in my kitchen.  Besides using the broth to make soups, sauces or rice dishes, I frequently use it to boil pasta and vegetables for a more flavorful dish.  The homemade version of broth always beats the store bought kinds in flavor and nutrition.  The homemade kind not only tastes great but also healthier, richer, more flavorful and not loaded with sodium.




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  1. says

    Oh yes – homemade broth is amazing. I do celery, onion, bay leaf, ginger, garlic, carrot too…I add leeks and fennel or lemongrass for added richness in a vegetarian broth. So good for soup!