Recipe from the Just Roots Online Kitchen Skills Series (video link!)
Chicken broth ingredients:
- 5–6 lbs raw bone-in chicken, such as chicken wings
- Enough water to cover (8–10 cups)
- Mirepoix: 2x onion 1x carrot 1x celery
- 1 tsp black peppercorns
- 1–2 dried bay leaves
Directions (stock pot):
- In a large stock pot, put in chicken, bring to boil, remove “scuzz”/froth/fat with spoon, ladle, or fine sieve.
- Add roughly chopped veggies, pepper, herbs.
- Cook 2–6 hours (depending on how strong you want your stock).
- Strain through a fine sieve.
- Let it cool before you put it in the fridge.
Directions (slow cooker/crockpot): Combine ingredients in crockpot, cover with water, cook on low for 2–6 hours.
Veggie broth ingredients (does not have to be exact!):
- about 6 cups of water
- ½ onion
- leek tops (or any other mild veggie scrap)
- 1–2 carrots
- 1–2 celery sticks
- 4 fresh mushrooms
- 5 dried shiitake mushrooms
- 2 small pieces Kombu or seaweed
- 4 cloves garlic
- ¼ tsp black peppercorns
- 1 bay leaf
- 1 tsp salt
Directions (stock pot):
- Roughly chop veggies.
- Add onions and leeks to a large stock pot with a little cooking oil. Sauté at medium heat for 10–15 min until brown or translucent, stir.
- Add other veggies, garlic, stir in. Add mushrooms, stir in. Add seaweed, bay leaf, peppercorns, other herbs.
- Add water, enough to submerge. Add a little salt.
- Bring to a boil, simmer for 1 hour.
- Strain through a fine sieve, pressing gently with a wooden spoon to release all liquid.
Directions (slow cooker/crockpot): Combine ingredients in crockpot, cover with water, cook on low for 1–2 hours.