Basic Bone Broth and No-Sweat Vegetable Broth

These bone broth and vegetable broth recipes provide a flavorful base for a variety of dishes.

Basic Bone Broth and No-Sweat Vegetable Broth

These bone broth and vegetable broth recipes provide a flavorful base for a variety of dishes.

Note: These broths can be used in Laila’s Black-Eyed Peas and Sausage recipe.

Basic Bone Broth

Makes: 3½ quarts
Prep Time: 5 minutes
Cook Time: 12 to 24 hours
Difficulty: Easy

Ingredients
2 to 3 pounds chicken, beef or lamb bones
4 quarts water
1 large onion (peeled or unpeeled), quartered
1 large carrot, coarsely chopped
1 celery stalk, including leaves, coarsely chopped
2 garlic cloves
1 bay leaf
2 tablespoons apple cider vinegar
½ teaspoon ground turmeric (optional)
1 teaspoon fine sea salt, plus more to taste

    Steps
  1. Place the bones to a large stockpot
  2. Add the water and bring just to a boil. Boil for five minutes, skimming off any foam that rises to the top
  3. Add the vegetables, bay leaf, vinegar, turmeric (if using) and salt

  4. Chef’s Tip: Bone broth counters colds and the flu, and is healing for the gut. Turmeric increases the antioxidant content and adds a lovely golden color, but can be omitted.

  5. Bring to a simmer, and then reduce the heat to very low. Cover and cook at a bare simmer for 12 hours. Alternatively, combine all the ingredients in a slow cooker, cover and cook on low for 12 to 24 hours
  6. Remove the bones with tongs or a slotted spoon, and then strain the broth through a fine-mesh strainer lined with cheesecloth into a heatproof bowl
  7. Taste and adjust the seasoning if needed
  8. Use immediately, or cool, pour into containers and store in the refrigerator for up to one week or in the freezer for up to four months. You can reuse the bones for a second batch of broth

No-Sweat Vegetable Broth

Makes: 3 quarts
Prep Time: 35 minutes
Cook Time: 1 hour
Difficulty: Easy

Ingredients
6 fresh or dried shiitake mushrooms, sliced if fresh
2 tablespoons extra-virgin olive oil
2 large onions, coarsely chopped
2 large carrots, coarsely chopped
2 large celery stalks, including leaves, coarsely chopped
4 garlic cloves, smashed
2 handfuls of fresh flat-leaf parsley or cilantro stems or sprigs
1 bay leaf
1 piece kombu seaweed (about 3" × 4")
½ teaspoon ground turmeric (optional; omit for clearer broth)
1 teaspoon sea salt, plus more to taste
1 teaspoon whole black peppercorns
3 quarts water

    Steps
  1. If you are using dried shiitake mushrooms, soak them in hot water to cover for 30 minutes while you prep the rest of the vegetables
  2. In a large stockpot, heat the oil over medium-high heat
  3. Add the onions, carrots, celery, garlic and fresh shiitakes (if using), and cook, stirring frequently, until the onions are well browned, about 10 minutes

  4. Chef’s Tip: Feel free to add or omit vegetables as desired, favoring those in your crisper drawer that are threatening to wilt. Save vegetable and herb scraps in the freezer to add to your next pot of broth. Don’t add crucifers such as cauliflower and broccoli; their sulfurous aroma will overtake your broth.

  5. Add the remaining ingredients and bring to a boil
  6. Reduce the heat to very low. Cover and cook at a bare simmer for 45 minutes
  7. Strain the broth through a fine-mesh strainer into a heatproof bowl, pressing on the solids to extract all the flavorful liquid
  8. Taste and adjust the seasoning if needed
  9. Use immediately, or cool, pour into containers and store in the refrigerator for up to one week or in the freezer for up to four months
  10. Add the water and bring just to a boil; boil for five minutes, skimming off any foam that rises to the top