The Tale of Two Broths: Mushroom Broth + Chicken Bone Broth
The tale of two broths! The very first thing I made for quarantine life was BROTH! Broth is not only nourishing and gut healing (very important in these crazy times) but it’s the base for so many delicious recipes! I am lucky enough to be staying with my aunt who had a gorgeous kitchen so I made not one but two broths! Bone broth for me and vegan mushroom broth for my pescatarian aunt! Both recipes are super simple and are great to have on hand! Here’s what you need:
MUSHROOM BROTH
INGREDIENTS
2 pints mushrooms of your choosing
2 onions halved, skins on
6 carrots, roughly chopped
1/2 head celery, roughly chopped
1/2 bunch parsley
4-5 peppercorns
Salt
Filtered water to cover
INSTRUCTIONS
1. Heat a large pot until you can feel the heat when hovering your hand over. Add mushrooms and a pinch of salt and sauté dry (no oil) until all the liquid is released and they are browned. About 15 minutes.
2. Add remaining ingredients and cover with filtered water. Bring to a boil and then now to a simmer. Simmer for 2-4 hours.
3. Generously salt to taste and strain broth. Store in jars or Tupperware. Freezes well!
CHICKEN BONE BROTH
INGREDIENTS
1 Lbs chicken wings
1 Lbs chicken necks
1/2 Lbs chicken feet
***you can sub these for whatever chicken parts/bones you have on hand or access to! There is no wrong way to make bone broth!
6 carrots
2 onions, halved skin on
1/2 head celery
1/2 bunch parsley
Salt
4-5 peppercorns
Filtered water to cover
1-2 Tbs apple cider vinegar
INSTRUCTIONS
1. Add all ingredients except salt and ACV to large pot. Cover with water, bring to a boil and then down to a simmer.
2. Add apple cider vinegar and let simmer uncovered for 24 hours. If you are nervous about leaving on the stove over night, turn off burner right before you go to bed and cover. The residual heat of the stock should keep it cooking. Turn back on in the morning and uncover!
3. After 24 hours (or longer if you can wait! But at least 24 hours!) generously salt to taste and strain. Store in ball jars or Tupperware