We would be remiss to let Soup Week go by without an in-depth look at homemade broths and stocks — the building blocks of good soups! We've talked about the best brands of storebought broths
, and some tips for getting the best out of them
. But of course we always prefer the aroma and the rich flavor of real homemade broth — whether it be chicken, vegetable, beef, or shellfish. Here's a look back at all of our broth and stock tips and how-tos!
First: A Definition
• What's the Difference? Stock vs. Broth
Broth and Stock Recipes
• Chicken Stock (pictured above)
• Chicken Giblet Stock (for gravy)
• Vegetable Stock
• Shellfish Stock
• Dashi Soup Stock
• Turkey Stock
• Cheese Rind Stock
Tips & Shortcuts for Making Broth and Stock
• Stock in the Slow Cooker
• Make Stock in a Pasta Strainer
• Save Wilted Vegetables For Stock
• Homemade Stock: What's Your Routine?
• Tip: Save Vegetable Scraps for Stock
Storing Broth and Stock
• Weeknight Meal Tip: Frozen Homemade Stock Portions
• Freeze Homemade Stock in Ice Cube Trays
Questions & Troubleshooting
• Can I Make Chicken Stock with Just Dark Meat?
• How Do I Use Mushroom Stock?
• What Can I Make With Goose Stock?
• How Can I Quickly Use 6 Gallons of Chicken Stock?
• Help! Why Did My Chicken Soup Turn Into Jell-o?
OK, your turn! Do you make stock or broth on a regular basis? Do you have any tips or hints for keeping a good supply of broth in the freezer or refrigerator? Any favorite recipes or storage solutions?
(Images: Emma Christensen)