Study Notes

Making and Storing Broth (Stock)

Broth, also known as stock, is a savory liquid made from simmering bones, vegetables, and herbs. It forms the base of many soups, sauces, and other dishes. In this article, we will discuss the essentials of making and storing broth. We'll cover the necessary ingredients and tools, the preparation process, quality criteria, storage methods, and options for sampling.

Ingredients and Tools Used

To make a flavorful broth, you need:

Bones: Chicken, beef, pork, fish, or vegetable bones work well. They can either be freshly cut or leftover from cooking.
Vegetables: Onions, carrots, celery, parsnips, turnips, and leeks are commonly used. These vegetables are peeled and roughly chopped before adding them to the pot.
Herbs and spices: Thyme, rosemary, bay leaves, peppercorns, and salt create depth of flavors in the broth.
Water: Enough to cover the ingredients while cooking.

Tools needed include:

Large pot: A stockpot or Dutch oven is suitable for simmering bones and vegetables.
Spoon or ladle: These are necessary to remove impurities during cooking and to skim off fat before storing broth.
Cheesecloth or a fine mesh sieve: These are used to strain the broth after cooking.

Preparation Process

Place the bones in the bottom of the pot, followed by coarsely chopped vegetables and herbs.
Fill the pot with enough water to submerge everything.
Season the water with salt and pepper, then add any additional herbs and spices like thyme, rosemary, bay leaves, and peppercorns. Bring the mixture to a simmer over medium heat.
Skim off impurities that rise to the top of the broth.
Lower the heat slightly and let the broth cook gently as it infuses flavors.
Remove the pot from heat once the bones become tender and release their flavor. Strain the broth through cheesecloth or a fine mesh sieve to remove solids. Let cool completely before refrigerating or freezing.

Quality Criteria

When making broth, focus on creating a rich and flavorful base. The broth should have a deep color, clear appearance, and a complex taste that complements the dish it will be used in.

Storage Methods

Broth can be stored for up to three months if refrigerated. To store, let the broth cool completely before transferring it into an airtight container or resealable plastic freezer bags. If frozen, allow it to thaw naturally in the fridge rather than rushing it with hot water, which could dilute the flavors.

Options for Sampling

When making broth at home, consider tasting it periodically during cooking to gauge its progress and adjust seasonings as needed. Additionally, you may use broth immediately after cooking by adding it directly to other dishes or storing some in ice cube trays for future use.

Description

Learn the essentials of making and storing broth, a savory liquid used in soups, sauces, and more. Discover the required ingredients, tools, preparation process, quality criteria, storage methods, and sampling options for homemade broth.