Broths and stocks have always had a central place in kitchens around the world owing to their ability to comfort, nourish, and heal. In Broth and Stock from the Nourished Kitchen, Jennifer McGruther, author of The Nourished Kitchen and an authority in the traditional foods movement, illustrates why a good broth or stock is the foundation of amazing and wholesome cooking. Included are over a dozen master recipes for base stocks and then 40 recipes using these stocks in complete meals. These accessible recipes are appropriate for vegetarians, pescatarians, and meat eaters alike and showcase the nutrient-dense, real food that nourishes the body and soul. The Whole Chicken Broth is the perfect base for Springtime Risotto with Asparagus, Green Garlic, and Chive Blossoms, while the recipe for Fish Stock will bring new life to a classic dish like New England Clam Chowder. People are catching on to this centuries old appreciation of bone and vegetable based broths, and Jennifer McGruther shows how these can be made quickly and cost-effectively at home.
I love soup so anything that helps me make mine better I am all about.
I followed these recipes exactly as written except for the Galician Pork and Bean Stew with Greens (Caldo Gallego). I had to substitute the turnip greens with parsley leaves.
I thought this was a pretty boring broth but when I added some salt to it it really perked up. Made from almost completely stripped bones you think it wouldn’t have much flavor but you’d be wrong. Bones are full of flavor. It does take between 8 and 12 hours to make. Nice thing to make when you’ll be home all day watching some games. A pretty stranded broth for things like chicken soup or chicken and dumplings.
Made with all the bits and pieces of veggies and herbs you’d normally toss in the disposal makes this broth a cool idea. It makes use of things like the ends of onions and root vegetables, carrot tops, celery leaves, and herb stems. Mine had a much more rustic and roasted flavor than the chicken bone broth and I really liked it.
Roasting mushrooms first really brings out the deep earthy flavor in this broth. I used a Cremini, Forest Nameko, and Shiitake mushrooms to flavor my broth. It’s now my new favorite broth to sip by itself and to use in rice dishes and mushroom soup.
If you are a experienced cook you likely have seen many of these broth recipes before so this book might not be for you. However, If you are new to all this the broth recipe will give you a head-start on flavorful cooking. There is more to the book than just the broths and those recipes I tried are sound. Because you can freeze broths and many of the other recipes in this book it really makes a must have for the single cook.