This veggie broth can be made from kitchen scraps; potato peels (not too many, onion, mushroom, peppers, jalapeño (if you like it spicy), garlic, thyme, etc. As you cut your veggies instead of throwing the scraps away, place them in a ziplock bag or freezer bag.You do not want to add broccoli, cabbage, kale or collard greens. You do not want to heavily season it because you can adjust flavor to what you are making. #GoldenApronWeek7

I've been saving and freezing all my veggie scraps from cooking preparation for the past couple of months. Instead of throwing to the garbage the carrot & onion peels or bell pepper & zucchini stems, I put them in a large ziploc bag in my freezer. When the bag is full, or when you have no more room in your freezer because you've cumulated too many ziploc bags, it's time to make your broth! 😄😄 All veggie scraps are good to go in except for potato peels. Of course you, have to wash thoroughly your veggies if you want to do this, even if you eat organic.

Making fresh chicken broth is very simple and ideal dor so many recipies. Make a nice chicken soup with it or freez.

I normally remove the chicken skin when I make a chicken dish. Since it's a shame to throw it out, I've been making chicken broth with it. Even if you don't like chicken skin, if you make it into soup, it should be good. Chicken skin can be stocked up in the refrigerator after removing the fat thoroughly! Once you have enough chicken skins, make the broth.Remove the excess fat from the chicken skins, rinse them under lukewarm water, and make sure to add into the boiling water. When you are boiling the chicken skins, reduce heat to very low! If you cook them in rapidly boiling water, the soup will get cloudy. If you make it thoroughly, you will have a light and clear soup. The salt is added to give the chicken skins a taste, but if you are planning on throwing them out, you do not need to add the salt. Recipe by Heartful Kitchen Rei

Always tastes better when you make your own stock or broth. When you have left over bones and bits of cooked chicken and gravy freeze and save them to make a stock or broth to add to your cooking. This can also be made and stored in freezer.

Healing Bone Broth. Made in a 6qt Crock-Pot.Husband lives off this stuff. I always have this in my fridge. If he's feeling sick, he'll sip on it all day. Says it makes him feel better. He doesn't like overwhelming flavors so I keep it simple and all about the bones. Adding more vegetables will add more flavor.

A rich broth of trimmings/fat and bones of a leg of lamb

The pressure cooker is kind of the antithesis of the slow cooker. So it speeds up what is usually an all day process into 15 minutes of prep and two hours of cooking. You can use any kitchen scraps you want for this. Raw carcasses, leftovers bones from a roast chicken, veggies that are close to getting tossed in the compost pile. If you don't have scraps wings will work fine too, or go ask your local butcher for carcasses, he may just give them to you. Theres very little else in this recipe. Since were making stock in bulk, we keep it simple. This ensures usability in any recipe.

Making that magical-mystical ramen broth of your Tampopo dreams at home is a fairly long and involved process of coaxing richness, flavor and texture from lots of ingredients including but not limited to the kinds of meat scraps and bones you're probably not likely to have on hand most days.But that doesn't mean you can't make a really good (and easy) ramen broth at home with whatever stock you've got on hand and some fairly accessible aromatic components.The minimum you'll need is stock, onion, garlic, ginger, carrot, celery, and soy sauce. And that'll do a plenty good job of making your basic homemade version of that basic so-called "Oriental" instant ramen broth. (We don't really use that word here in the US so much anymore, but many Asian ramen manufacturers still use it so I'm using it for familiar reference. ;) )See Step 7 for other nice-to-have additions to the broth.

I wanted to make something hearty and healthy for my toddlers. The bone broth takes some time to stew... I like to let it cook overnight and then prep the rest of the soup the next day. You can always substitute the bone broth for packaged chicken or bone broth from store to save time.

This is a recipe I've always done with chicken broth. Usually I use premade broth from the store which will cut down on the time significantly. However if you have the time and a turkey carcass lying around, why not spend the time to make a delicious broth. You can use the broth to make other things as well (see my Bun Rieu recipe).

I'm on a liquid diet and have been trying new things. This is one of the recipes I made.