Broth and Stock

What do you think the perfect comfort food is? For me, it’s always been soup and/or chili. While that perhaps tends to be more fitting in the colder months (e.g. come fall and/or winter), broths and stocks can be awesome in all sorts of different dishes too! They’re also simple and inexpensive to make!

Broth and Stock

By Jennifer McGruther

Genre: Cookbook
Pages: 182

The Broth Maker’s Kitchen

The first section of Broth and Stock discusses the difference between broth, stock, and bone broth. It gives tips on choosing bones and where to find the bones for stocks and bone broths. In addition, it talks about the vegetables you should (or shouldn’t) use, herbs + spices, and the equipment needed for making broths and stocks, as well as methods to store it.

Master Broths and Stocks

Whole chicken broth, dashi, fish broth, recipes for different types of bone broth…I’m really intrigued by the green broth and the sea vegetable broth, and the kitchen scrap broth looks perfect for reducing waste!

Poultry

No doubt, you’ve heard of chicken soup being the “cure” for fighting off a cold. There are different recipes for healing chicken soups all over the world! I’m all about Thai food, so the Thai-style Chicken Soup with Lemongrass and Coconut Milk (Tom Kha Gai) looks amazingggg.

There are also recipes for a couple more types of broths, Cream of Chicken Soup with Parsley and Chives, Yucatan-style Lime Soup (Sopa de Lima), as well as other recipes to incorporate poultry broth (e.g. Dashi-braised Chicken Thighs, Chicken in Wine with Mushrooms, Peas, and Herbs)!

Meat

This section includes recipes for Portable Soup, Quick Pho, Black Bean Soup, Beef Stew with Winter Vegetables, Oxtail Stew, Beef Shank with Garlic and Basil, Smoky Black-Eyed Pea Soup, Spicy Chickpea and Lamb Stew…

Fish

Is your chowder your jam? This section has recipes for Pink Shrimp Chowder, New England Clam Chowder, Rhode Island Clear Clam Chowder, Thai-style Spicy Prawn Soup (Tom Yum Goong), and Simple Miso Soup with Wakame, to name a few!

I really want to try out the Salmon, Celeriac, and Potato Chowder with Dulse! :]

Vegetables

Miso-glazed Bok Choy, Springtime Risotto with Asparagus, Green Garlic and Chive Blossoms, Fresh Pea Soup with Spring Herbs, Roasted Beet Soup with Dill and Horseradish Sour Cream, Irish Vegetable Soup, Carrot and Leek Soup with Thyme…

At the end of Broth and Stock, it has a section on where to shop–to find meat/bones for your broth, wild-caught fish and shellfish, wholesome fats, and prepared stocks/broths/bone broths, as well as a page of convenient conversion charts for volume, temperature, length, and weight.

Each recipe includes a short introduction, the serving size, the ingredient list, and the instructions. The recipes don’t call for a bunch of different difficult-to-obtain ingredients and the broths are very simple to make. Each chapter includes lots of  recipes that you can incorporate those broths into!

• Do you ever make your own broths/soups?
• What’s your favorite soup?

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