by Throwback at Trapper Creek
Being almost done with the holiday eating season, I figured an article about broth would timely. We can all use a few health giving and cleansing eating habits, not just to deal with holiday food overload, but everyday.
I've found in my kitchen that upping the nutrition level in foods can achieved easily by using more broth in place of water during the cooking process. This adds flavor to sometimes bland foods, broadens their appeal and makes food easier to digest.
In our household we go through about 7 - 8 quarts of broth or stock a week. What triggered all this was my husbands autoimmune problems. He needs every calorie to count, so all his meals and snacks need to be nutrient dense. I first had to attack this problem by making more broth and stock. What was an occasional foray in the kitchen with the results committed to the dungeon of the freezer became a weekly habit. I rarely freeze any broth and if I have any leftover, I can it so it is shelf stable and convenient. But for the most part I devote space in the refrigerator for the weekly broth. If it's there, I use it, and it's an added incentive to use it before it gets old.
We use broth for:
Soups and stews.
Hot broth for a quick pick-me-up on a cold day, or to begin the day.
Braising vegetables, or for adding a dash of liquid to stir fry.
How do you incorporate broth into your cooking?