How to Make Your Own Broth from Scratch

Believe me, there is nothing more fulfilling in the kitchen than making your own broth from scratch. This magic liquid has many benefits, from boosting immunity to improving skin health (it’s packed with collagen!)

So why should you spend 10-12 hours making your own bone broth? Try it and see for yourself, it makes a world of a difference compared to the broth cubes and ready-made stocks that you buy from the grocery.

You can use this broth to make hundreds of recipes, like soups, stews, and gravy.

 

 

 

Tips to Make Your Own Bone Broth:

  1. Use cold water. It’s important to start simmering the bones in cold water, to ensure it will heat up slowly and evenly. This will help bring out the richness of the broth.
  2. Skim the scum off the surface. From time to time, check if there is any scum that rises to the surface of the broth. These are the excess fat, protein, and bone. Remove these with a slotted spoon to keep your broth clear.
  3. Do not over-season. The broth you are making will  be used to make recipes like stews and soups. The salt you add in now will eventually become concentrated when you cook it in other dishes, so season lightly.

 

What you need:

  • 300 grams chicken wings
  • 600 grams chicken feet
  • 600 grams chicken bones
  • 240ml sake
  • 3liters of water
  • salt and pepper to taste

Instructions:

  1. Parboil your chicken trimmings for 5 minutes. Strain and clean the chicken trimmings.
  2. Transfer to a deep pot, fill with water and combine with rice wine.
  3. Simmer for 10-12 hours, removing the scum that appears on the surface.
  4. Strain with a cheese cloth to remove impurities.

Keep in an airtight container and store in the fridge for 1 week. If you would like to keep it longer, store in the freezer for about 6 months.

 

See how it’s made:

Erwan Heussaff
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