4 Homemade Broths – Healthy, Hearty & Non-Toxic
When cooking healthy, it’s important to avoid processed, canned (in aluminum) ingredients like broth. But why get store bought when you can make them it at home in a few steps? Below you can find 4 different broth recipes, but before that, here are some tips to keep your cooking healthy:
1.Avoid canned ingredients: aluminum has leached in, and factory processed food like this has the least amount of nutritional value and has the most chemical additives in the various preservatives added for taste and to extend shelf life.
2.If your recipe calls for it, add water instead of canned broth, we’ve tested this so many times and the food only tastes more delicious (and nutritious!).
3.Use sea salt (has many trace minerals), raw sugar — “Jaggery”, and good minimally processed cooking oil like coconut oil, sesame seed oil, or olive oil. Avoid vegetable oil or corn oil and the likes.
The Miriam’s Earthen Cookware (MEC) difference:
The biggest differences are the taste, nutritional value and the time to cook it. While cooking broth typically takes 6-14 hours or longer, in Miriam’s Earthen Cookware, the cooking time is cut down drastically just taking 1-2 hours, or 3 at the most depending on the quantity. And on the other hand, it tastes much better (read actual customer reviews). Is more nutritious and non-toxic. (Learn MEC’s features that make food more nutritious). Read how the earth’s far-infrared heat from MEC pots helps cook food faster.
1. Chicken Bone Broth
2-1/2 pounds bony chicken pieces; 3 carrots, chopped; 3 celery stalks, chopped; 2 medium onions sliced in half lengthwise and quartered; 6 garlic cloves; 1 teaspoon sea salt; 1 teaspoon whole peppercorns; 2 bay leaves; 3 sprigs fresh thyme; 5-6 sprigs parsley; 1 teaspoon oregano; 2-3 quarts water.
Cook time: 50 minutes
Place all ingredients in a MEC pot. Start stove on low and cook covered for 10 minutes, then increase heat to medium and cook at medium heat for 30 minutes. In about 15-20 minutes, open lid and check for foam build up and skim the foam off. Reduce back to low for 10 more minutes. Remove from heat and allow to cool slightly. Let it cool down a bit, then strain broth through a colander and serve. You can store the remainder in glass mason jars and save in the fridge for a week.
2. Delicious, Nutritious & Quick Vegetable Broth
2 carrots, chopped; 2 celery ribs, chopped; 2 onions, peeled and chopped; 1 large tomatoes, chopped; 4 garlic cloves, halved; 1⁄2 cup mixed mushrooms, chopped; 1⁄4 teaspoon salt; 1⁄4 teaspoon peppercorn; 2 bay leaves.
Cook time: 40 minutes.
Place all ingredients in MEC pot with 7 cups of water. Cook on low heat for 10 minutes, then increase to medium for 20 minutes, then simmer on low for an additional 5-7 mins. Strain through colander and serve. Remainder can be stored in glass mason jars and refrigerated for up to one week.
3. Immune Boosting Herb Broth Recipe
3 quarts water; 2 medium size tomatoes, halved; 1 teaspoon salt; 1 teaspoon black peppercorns; 20 flat-leaf parsley sprigs; 20 sage leaves; 12 thyme sprigs; 4 bay leaves; 4 whole cloves; 2 whole garlic heads, cloves separated and crushed; 1 onion, sliced.
Cook time: 25 minutes
Combine all ingredients in a MEC Dutch oven, cook on low for 5 minutes then increase to medium and cook for 20 minutes. Turn stove off and let it cool down with lid on for 10-15 minutes. Strain mixture through a sieve, reserving broth.
4. Beef Bone Broth
4 pounds beef bones, preferably a mix of marrow bones and bones with a little meat on them, such as oxtail, short ribs, or knuckle bones. 2 medium carrots, cut into 2-inch pieces; 1 medium leek, end trimmed, cut into 2-inch pieces; 1 medium onion, quartered; 1 garlic head, halved crosswise; 2 celery stalks, cut into 2-inch pieces; 2 bay leaves; 2 tablespoons black peppercorns. 2-3 quarts water.
Cook Time: 1 hour 40 minutes
Place beef bones, carrots, leek, onion, and garlic in a Large or X-Large MEC pot and roast for 15 minutes with lid on at medium low, with a sprinkle of water. Then add water, add celery, bay leaves, peppercorns. Add more water if necessary to ensure bones and vegetables are fully submerged. Cover the pot and let it cook at medium heat for 25 minutes. Reduce heat to low and let it simmer for about 40-45 minutes, skimming foam occasionally. Turn stove off, and let it sit with lid closed and let it cool down till the pot and broth can be handled conveniently. Then strain broth using a sieve and discard bones and vegetables. Serve! Remaining broth can be refrigerated in glass jars for up to a week.
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