BROTHS

When we talk about broths, most of the time we think of a vegetable, chicken or meat broth. Making them is very simple, but like all good things, they take time. Sometimes we want to make a broth for a soup, a risotto, a cream of vegetables, or a stew, but we don’t have the time, so we need a broth that can be prepared in just over half an hour.

Don’t forget not to exaggerate with the salt because if you use a broth for a soup, or a risotto where you add cheese, the flavor will increase.

I offer you my vegetable, meat and stock cube broths, for faster times:

VEGETABLE BROTH

Celery, carrot and onion are the three basic starting ingredients for the vegetable broth, a basic recipe necessary for the realization of countless preparations, such as soups, soups and risottos. I prepared it by adding other vegetables such as tomatoes, courgettes or potatoes.

INGREDIENTS:

2 Red tomatoes
1 Carrots
2 Onions
3 Sticks of celery
1 Small potato
1 Zucchini
Pepper in grains
2 Bay leaves (or parsley)
3 Liters of cold water
salt

It is prepared in a few minutes and cooks in an hour and a half. It can be stored in the refrigerator for about a week or stored in the freezer for a longer period.
Wash the vegetables and cut them into coarse chunks, with the exception of the tomatoes ①, which you will remove from the stalks and leave whole. Also use the celery leaves ②.


Transfer everything to a saucepan together with the bay leaves and peppercorns ③. Cover with 3 liters of cold water and place on the stove. Bring to a boil, lower the heat and cook covered for 1 hour and a half.
Filter everything ④ and add salt.

The vegetable broth is now ready to be used.

BEEF BROTH

Beef broth is a basic recipe, essential for making countless recipes. Preparing it at home means guaranteeing the taste of a quality, genuine and natural ingredient. Its use in the kitchen is versatile: excellent enjoyed alone, as a consommé, or as a cooking or flavoring liquid for preparations of meat, risotto, pasta or sauces.

INGREDIENTS:

• 500 g. Beef pulp
• 300 g. Bovine bones
• 300 g. Flank meat
• 1/2 Chiken or Cean hen
• 1 Stick of celery
• 1 Carrot
• 1 Onion
• 1 Red tomato
• 3 L. Cold water
• Salt

Wash the meat and bones under running water. Clean the vegetables. Cut the carrot and celery into chunks, the onion in half. Collect them in a large saucepan together with the whole tomato.
Add the double, half chicken, bones and meat to the pot. Cover with about 3 liters of cold water ①. Put on the fire and bring to a boil. Remove the foam using a skimmer and lower the heat. Simmer gently for about 3 hours, semi-covered.


Filter the broth with a fine mesh strainer. To have a clearer broth you can filter it a second time with a muslin. Salt it while it’s still hot. Use it now or keep it for future use.

CHIKEN BROTH

Chicken broth is one of the basic recipes of our cuisine, very easy to prepare and which lends itself to a thousand uses in the kitchen, to flavor dishes such as risotto or as an accompaniment to tortellini and various pasta dishes.
The preparation is very fast and cooking does not require particular attention therefore, even if it takes just over 1 hour to do it.

INGREDIENTS:

1 – 1.5 kg. Chicken or hen
3 – 3.5 L. Water
1 Carrot
1 Onion
1 Red tomato
1 Garlic cloves
2 Bay leaves
1 Parsley sprig
Mixed peppercorns to taste
Salt up to taste

Start by cleaning the hen, or chicken, which is to be eviscerated. Rinse thoroughly and pat dry with absorbent paper.
Clean the celery stalk, the onion and the carrot and cut them into small pieces. In a large saucepan, put the hen or chicken, the vegetables, and then add the water ①.


Bring to a boil, and lower the heat so that it simmers. Cook for 1 hour and remove excess fat with a slotted spoon.
Your chicken broth is ready, filter it and use it for your preparations.

STOCK CUBES

Broths with stock cubes are the fastest to prepare, they are prepared in less than an hour and can be stored in the refrigerator for about a week or stored in the freezer for a longer period.

Let’s see what the combinations and doses are.

VEGETABLE BROTH:
4 Liters of water
3 Vegetable stock cube
20g. Salt
1 Bay leaf
2 Tablespoons of white wine

MIXED MEAT BROTH
4 Liters of water
2 Beef cube
1 Chicken cube
1 Vegetable stock cube
10g. Salt
1 Bay leaf
2 Tablespoons of white wine

CHICKEN AND VEGETABLE BROTH:
4 Liters of water
2 Chicken stock cube
2 Vegetable stock cube
25g. Salt
1 Bay leaf
2 Tablespoons of white wine

CHICKEN BROTH:
4 Liters of water
3 Chicken stock cube
25g. Salt
1 Bay leaf
3Tablespoons of white wine

PREPARATION:

Put the stock cube and the bay leaf in the pot ①, add the water ②, put the lid on the pot and bring to the boil ③.


When the water boils, mix well so that the stock cube dissolves, add the wine ④, let the alcohol evaporate and add half the salt ⑤. Taste and add the remaining salt if need. put the lid back on the pot and boil over medium heat for another 5 -10 minutes so that there are no residues left ⑥.


Use the broth for cooking, and the rest can be kept in a glass jar ⑦ or you can vacuum pack it ⑧ and freeze it.