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.
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.
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.
- 2 lb dark chicken meat - leg, thigh
- or
- 2 lb beef with bones
- or
- 2 lb fish bone, fish head or shrimp shell
- 1 large onion, coarsely sliced
- 1 celery ribs, coarsely sliced
- 1 large carrot, scrubbed and coarsely sliced
- 1 medium garlic
- 1 small ginger, about 2 inches sliced
- 2 bay leaves
- 15-20 peppercorns
- 2 quarts water
- Salt, to taste
- Place all ingredients in a stockpot or pressure cooker. Cook on high heat until bubbles break through surface.
- Reduce heat to medium. Cover and simmer for approximately 2 hours.
- Add water, as needed, to ensure vegetables and chicken/beef/fish bones are submerged.
- Strain broth through a strainer.
I do not use any other herbs such as parsley, thyme on the broth instead add them to the dish I am preparing with the broth on a need basis.
Broth can be kept in freezer for up to three months.
The meat can be removed from bones and used in various other dishes such as salads, kabab, etc.
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উপকরন :
২ পাউণ্ড মুরগির মাংস – রান
বা
২ পাউণ্ড হাড় সহ গরুর মাংস
বা
২ পাউণ্ড মাছের কাটা, মাথা অথবা চিংড়ির খোসা
১ টি বড় পেঁয়াজ, বড় বড় করে কাটা
১ টি সেলারি, বড় বড় করে কাটা
১ টি বড় গাজর, বড় বড় করে কাটা
১ টি মাঝারি রসুন
২ ইঞ্চি আদা
২ টি তেজপাতা
১৫-২০ টি গোল মরিচ
২ কোয়াটর্ পানি
লবণ, স্বাদ অনুযায়ি
প্রণালী:
- একটি স্টকপট বা প্রেশার কুকাের সব উপকরণ দিয়ে উচ্চ তােপ বুদবুদ না উঠা পর্যন্ত রান্না করুন।
- মাঝারি তােপ আরও প্রায় ২ ঘন্টার জন্য চুলায় রাখুন।
- প্রয়োজন পানি দিন যেন সবজি এবং মুরগি/গরু/মাছের কাটা পানির নীচে থাকে।
- একটি ছাঁকনি দিয়ে ব্রথ/স্টক েছঁকে নিন।
প্রয়োজনিও কিছু টিপস্ এর জনে্য দয়াকরে আটির্কেল অথবা ইংরেজি রেসিপির নোট সেকশন টা একটু দেখে নেবেন।
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Coffee and Crumpets says
Couldn’t agree with you more…home made broth is the best. Amazing how soup is elevated by the addition of fresh broth.
Nazneen
Wendy Wilson says
Divine and delicious looking Lail! YUM! I will definitely be trying this and sharing!
withaspin says
Thank you, Wendy.
Reem | Simply Reem says
Homemade broth are always the best…
This recipe looks really nice.
Lawyer Loves Lunch says
Agree! Homemade broth makes every dish so much better. Now if only I could plan ahead like you and stock up so I would never have to resort to the boxed version again 🙂
Lail Hossain says
I agree, planning is everything and homemade makes dishes so much flavorful. Thank you, dear.
jehanne@thecookingdoctor says
this looks delicious, Lail. Anything homemade is always a winner isn’t it. I must admit I am always lazy at making broth ( resorting to cubes all the time!),must give your recipe a go:-) x
Rosa Mayland says
Wonderful and healthier than the bought stuff!
Cheers,
Rosa
Rosa Mayland says
A wonderful broth! Better than any store-bought version.
Cheers,
Rosa
Kiran says
I love that there’s so many posting homemade broth recipe — especially when soups seems to be the main menu these days 🙂
Joyti 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!
Nami | Just One Cookbook says
Very nice homemade broth! I love the jar you put in too. It’s smaller and convenient!