How to keep your broth and not waste it...
Having broth available anytime is perfect for all kinds of uses in your dishes. Using water works, yet when using water you need to also add extra flavors to make your dish delicious. Broth gives your dishes depth and flavor that otherwise would be absent.
It doesn't matter if you want to save your home made broth, or if you like to save some money and buy bulk broth. This method works perfect for both!
Often times I cook a whole chicken, a nice pork roast or even a beef roast. When I have more broth than I need for the dish at hand I save my broth using this technique. It is basically the same method as freezing your coffee to use as ice cubes in your iced coffee, or the same as flavored water (lime, mint, lemon) to use as ice cubes in tea, water or alcoholic beverages.
How to do it....
- Place your broth in a large bowl.
- Let cool to room temperature. This is only necessary if you are using homemade broth from a cooked cut of meat. If you are freezing store bought broth the fat is already removed and you can skip this step.
- Skim fat from top. If using store bought broth skip this step as well. There is no need to skim fat off of store bought broth.
- Fill container you will use to freeze broth in. I use a ladle; you can use a baster, or a funnel, whatever you are comfortable with. I like to use cupcake pans. Either the full size cupcake pan or the mini size.
- Place in freezer. Keep in freezer until completely frozen.
- Remove from container. Place pan in about 1/2" deep of room temperature water for about 30 seconds to one minute. Turn the pan upside down and the "cubes" will slide right out.
- Place in freezer bag. Put your "cubes" in a freezer bag or container and store in your freezer.
That's it! Now you have broth to use any time you need it!
Tips and tricks:
- You can use any sectional tray you have. Ice cube trays work as well.
- Make your broth "versatile." This way you can use it in different cuisines, Mexican, Italian, American etc...
- Keep your broth low salt. Salt your dishes when you cook them. It is best to have a low salt broth.
- Label your broths with the type of broth and the month and year made.
- Place the frozen "cubes" with as little excess liquid as possible. This prevents them from freezing together. If they do freeze together you can give them a good drop on the counter to break them apart (just think a mini version of breaking apart a bag of ice). Or you can store them seperated with wax paper before placed in the freezer.
- Use for your steamed or sautéed veggies!
- When reheating soups, stews, or sauces add a "cube" or two to rehydrate.
My homemade recipe is similar to this...Alton Brown stock. This is a large amount, use this recipie for ideas for the flavors to add to your broth/stock. Just down size it to your needs.
Hope you find this helpfull!
Cook well, eat well!