One of the easiest, and cheapest, ways to clean up the foods you eat is to make your own broth.
Store-bought broths often contain way to much salt and often times MSG. More often than not it even includes MSG under one of it’s hidden names.
And we could even discuss the fact that it’s probably not prepared “correctly.” You know, simmered for a bajillion hours.
Now, to be honest with you (since I know y’all won’t go tell anyone) I was quite a few weeks months almost a couple years into our real food journey before I began making my own broth.
It overwhelmed me.
I kept reading different recipes and different methods. I couldn’t decide which one to try and I didn’t want to do it wrong.
I’d get all jazzed up to try it, buy and roast a whole chicken, only to look at it sitting in the roasting pan after dinner. Just waiting for me to do something with it. Staring at me like it still had a head. Taunting me to try. Laughing at me.
And I’d throw it away and just kept buying the organic broth from the store.
I know right?! I’m pretty lame.
Because it’s beyond easy to throw a cooked chicken carcass in some water.
The options for using homemade both are numerous! I use it for cooking rice, making soups, adding to scrambled eggs, and of course, for making gravy. Here are a few of my favorite recipes:
- Veggie Rice
- Chicken Soup
- Cream Cheese Chicken Casserole
- Chicken Sausage and Bean Soup
- Gratineed Leeks
Don’t know how to make it? Don’t know the benefits? No worries, I got you covered.
Now go and make great, “clean” food!
Donielle Baker
I love making homemade broth, it’s figuring out how to make good soup out of it that is where I get stuck. Thanks for the great recipes!
It took me a couple years to start making my own broth too! But once I started, I couldn’t believe I had waited that long! White/yellow/red onions and MSG are two big migraine triggers for me, so I would just use store-bought broth sparingly and hope not to get a headache. Then one day a few months ago, it occurred to me that I could make my own and I have been doing it ever since! I love having various sized containers of homemade broth in my freezer that I can pull out to make an impromptu soup or to flavor something else I’m making. I keep an ice tray filled with veggie broth, so I can just grab a cube or two to throw into rice or beans. I also love how different the flavors can be depending on what veggies I have around to throw into it. Homemade broth is a great way to use up veggies or parts of veggies that we don’t normally eat. Thanks for sharing!
I like to freeze my stock in ice cube trays and then pop a few cubes in recipes that only call for a small amount (like curries etc), saves thawing a big batch and then having to figure out what to do with it….. Just alert the other people in the house, one time my husband thought they were frozen apple juice and put them in his drink…. Didn’t realise till after he’d finished. Ugh still makes me sick to think of it he he