BROTH 11/10/2009
 Here is the beginnings of broth. I put this pan of "discards" in the oven for about 3 hours to slow roast. Brown food tastes good is what I hear...so I put these in the oven till it got brown. Then I put it in a pot with water and simmered it for another couple hours. Then I strain out all the chunks so it is just broth. Now would be when to make gravy or to add to soup. You can also put it in ice cube trays...freeze...pop out of the trays and put in zip lock baggies to store. That way when you want a little broth to flavor something you can pull out just what you need. Now this is time consuming...but not hard. I did it when I was making ribs which takes a while in the oven. Two birds...one stone. These scraps are from my freezer.  You can see it has asparagus ends, onion skins, and celery. There were even a few ends of jalapeños. I also put in a whole onion cut in small sections and garlic bulbs cut in half. For added flavor I put in a smoked turkey wing. If you are a vegetarian...leave it out. It is not a specific recipe...but it is way better than other broths and way cheaper. It is made from stuff you might have other wise thrown away. If that grosses you out...take a couple of large onions, chopped, peeled or not, 2 heads of garlic, cut in half, chopped carrots, 2 stalks of celery, and use that instead. You want to chop them up cause the more surface area of the veggies, the more area to brown which gives more flavor, which is what we want. |