Receta "Homemade" broth
#20: “Homemade” Broth
By Eliot, on February 10th, 2011
One of my favorite shows on NPR is The Splendid Table. It is aired here on Sundays at 3:00. Sunday afternoons usually finds us outside (when it is not arctic weather), in the green house, or working on some other project. Needless to say, I usually miss the show. A relish the times when I can listen to the show uninterrupted and then whip something up inspired by Lynne or one of her guests. (See “My Favorite Weekend Pastime” for another recipe from The Splendid Table.)
I can’t remember if I first heard this recipe on the show or if I got it out of The Splendid Table’s How to Eat Supper: Recipes, Stories, and Opinions from Public Radio’s Award-Winning Food Show cookbook. Either way, this is a great base for any chicken soup. When I want to make chicken soup like my mom’s (with real homemade egg noodles), I use this base.
Cheater’s Homemade Broth
Makes about 4 cups; doubles and triples easily.
5 minutes prep time; 30 minutes stove time
The broth keeps for 4 days refrigerated and 6 months frozen
- 1/2 cup dry white wine
- 2 large garlic cloves, crushed (leave unpeeled if organic)
- 2 whole cloves
- 1 canned tomato
- 1 bay leaf, broken
- 1/2 teaspoon dried basil, crumbled
- Three 14-ounce cans chicken or vegetable broth
- 1 medium to large onion, coarse chopped (if organic, trim away root but leave skin)
- 1/2 large celery stalk with leaves, coarse chopped
- 1/2 medium carrot, coarse chopped (leave unpeeled if organic)
In a 4-quart pot, combine all the ingredients. Bring to a simmer, partially cover, and cook for 30 minutes.
Strain the broth into a bowl or a storage container. Either use it right away, refrigerate it, or freeze it.