What’s your go-to when you need a cup or two of broth?
Maybe you use beef bouillon powder or cubes, a jarred soup base, or broth from a carton. These are all good options, especially useful if you are short on time or only need a cup. Nothing beats homemade, though, for rich flavor, and it is as easy as a cut of meat or chicken, salt, spices of your choice, and maybe a few vegetables.
For beef broth, cut up sirloin, chuck roast, or stew meat. 1 pound of meat per 6 cups of water.
For chicken broth, use a whole, quartered chicken for 8 cups of water, or a half, quartered chicken for 4 cups of water. Use both the white and dark sections for the richest broth.
Simmer your chicken or beef for about 2 hours covered, then uncover and simmer for an additional 15 minutes.
Add 1 teaspoon of salt for every 2 cups of water in the beginning. Taste test at the end and add extra salt to taste.
Garlic is a common spice toadd and thyme is very flavorful in chicken broth. Ultimately, how you spice the broth depends on what you will be using it for and individual taste. Remember, just a hint of spice, regardless of what you choose. A good broth works in the background of any dish without overpowering it.
You can add a few vegetables to give the broth a richer flavor. Carrots, celery, leeks, red peppers, and mushrooms all work well. Add them in the beginning and remove them in the end.
