Soup Making Basics

Making Broth or Stock from Scratch

All great soups are based on the foundation of broth. Broth carries the comforting filling flavor of a dish. It’s simple to make, uses up kitchen scraps you typically throw away and can be made in large batches.

What is the difference between broth and stock?

At Soupy Memoirs stock and broth are used interchangeably. But a simple difference is that stock uses bones with most of the meat removed and broth can be made with bones that still have the meat on.

Method

Making broth is a straightforward process that starts with collecting vegetable scraps like onion peels, carrot ends, and celery leaves. These cutoffs are combined with bones from beef, chicken, pork, or fish. These scraps, along with water and optional seasonings like herbs and spices, are simmered together in a pot. After a long simmer we strain the broth then squeeze the remaining flavorous liquid out of the solids in a fine mesh sieve. Homemade broth can be used immediately in soups, stews, sauces, or any recipe that calls for broth, or it can be stored in the refrigerator for up to a week or frozen for longer use.

2 Pass Rotisserie Chicken Method

At Soupy Memoirs, our usual broth is made from deli rotisserie chicken. We often buy multiples when they’re on discount and keep them in the freezer.

First Pass:

  1. Place frozen chicken ( skin and juices) in an electric pressure cooker. Fill the pot with water to it’s max capacity line.
  2. Cook at pressure for 30 min. (if cooked any longer the meat looses it’s flavor and juices). Release pressure and allow liquid to cool for straining.
  3. Strain liquid into containers to store in the fridge. Put the chicken in a shallow pan for deboning.
  • This first pass results in a rich oily broth. The fat from the skin of the chicken is rendered out. If there is too much oil resting on the top of your broth, you can cool it and skim it off the top. This extra fat can be used to make gravy or a rue base. Either way the fat will separate from the rest of the broth once it is cooled.

Second Pass:

  1. Once your chicken bones and meat have cooled down enough to touch, we will separate them. It’s okay to leave some of the meat on the bones. We are mainly trying to get the stuff that is easy to pull off. Put in a container to use later.
  2. Once all the bones and skin are removed from the meat, we’ll throw it in the pot again with water (max capacity) and salt & pepper.
  3. Cook at pressure for 70 min. Release pressure and allow liquid to cool for straining.
  4. Strain the liquid into containers and store in the fridge when they have cooled down.
  • Boiling bones for longer than 30 minutes will help them break down and release collagen. This gel like substance is full of flavor and gives our stock a thicker, more viscous texture when chilled.

Broth without animal products can be just as flavorful as chicken broth. When we make vegetable broth or add vegetable scraps to our recipes we keep this in mind.

Vegetables to Avoid or Use Sparingly:

Brassica Vegetables

These can add a bitter taste if used in excess. Use them sparingly or avoid them altogether. Examples: Brussels sprouts, broccoli, cabbage, cauliflower, turnips, radishes

Strongly Flavored Vegetables

Some vegetables have strong flavors that might dominate the broth. Examples: Bell peppers, rutabaga, fennel (bulb), beets (if you don’t want a reddish tint)

Very Peppery Plants

These can make the broth too spicy or overpowering. Examples: Radish tops, arugula, watercress

Matured Onion Skins

While onion skins are great for color, too many can make the broth bitter. Use onion skins in moderation, especially the darker, outer skins.

Strong Aromatics

If you don’t want a very strong aroma, use these in moderation. Examples: Celery leaves, leeks (especially the tops), parsley stems (use in moderation)

Potato Peels and Other Starches

Potato and winter squash peels can cloud the broth. If you want a clear broth, it’s best to avoid them. In large amounts it can make your broth gluey in texture.

Equipment

Electric Pressure Cooker: We use Instant Pot Duo (8 quarts) pressure cooker to make broth and soup. A smaller size (such as 6 quarts) will work just as well. And brand doesn’t matter because the method is the same.

  • Alternative options: Large heavy bottom stock pot (simmer for longer on the stove), manual pressure cooker (only if you’re familiar with it), slow cooker/crockpot (cook on low for 8-10 hrs)

Containers: We use clear restaurant style buckets with snap on lids (Cambro 6 or 8 qt Round Food Storage Containers). We like that they are safe for hot liquids and have measuring guides printed on the sides. Sometimes you can find them at Costco or Sam’s Club.

  • You want to use containers that are transparent (to clearly see the contents), can handle hot temperatures, and don’t stain easily. It’s a plus if they are dishwasher safe too.

Strainer: A metal mesh strainer is essential for broth making. Having a fine mesh that you can squeeze ingredients against is important for getting the most flavor out of your ingredients.

  • The strainer should be the right size to sit on the lip of your pots and containers for easy pouring. For easy cleaning, look for a dishwasher safe model.

Blender: A large pitcher size blender is great for making creamy bases.

  • An immersion or stick blender is a good alternative because you can blend right in the pot (just make sure to take it off the heating element). It also is easier and faster to clean.
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