Love Thy Neighbor and Baby Your Broth! Three Broth Recipes to Try Now – Roasted Rooster, Cattle Call, and Asian Bombshell

By Tammie Hughes

Intense umami flavor shines through in these multi-purposeful broths. I start with a combination of quality bone stocks for the base. These “elevated stocks” can be used in soups, stews, marinades, and more. Note — the stocks should be strained before storage or use. They will keep in the refrigerator for approximately two weeks. You can also freeze in ice cube trays for easy future use. As far as what base stocks to begin with, use your favorites! I like the following brands: Kettle and Fire®, Zoup®, Bonafide®, and Kitchen Basics®.

Instructions for ALL broth recipes…

Slice about ¼ inch off the top of a whole garlic head, drizzle with olive oil, add a generous pinch of salt, wrap loosely in aluminum foil, and place on a baking sheet in the oven for one hour at 400 degrees. Meanwhile, add the fat to a large stockpot and sauté the vegetables over medium heat for 8-10 minutes, adding some of the stock as needed to loosen the vegetables. Next add all of the remaining base stock or broth and increase heat to medium high. Once the stock begins to boil, remove 1 cup of the liquid and whisk in the miso paste and bouillon cubes to dissolve. Add this mixture back to the stockpot. Remove the garlic from the oven after one hour, let cool, and gently squeeze the roasted bulb meat from the paper shell by squeezing the base of the head and add to the stockpot. Then add all the aromatics, seasonings, and remaining flavor boosters. Reduce heat to low, cover, and simmer for 3-4 hours. Add salt to taste (the premade base stocks contain salt). Strain the stock and save it in mason jars in the fridge or ice cube trays for the freezer.

Asian Bombshell Broth

Fats

2 Tb Pork Fat
2 Tb Beef Tallow
3 Tb Toasted Sesame Oil

Vegetables

1 Head of Garlic (Whole head of multiple bulbs)
4 Tb. Fresh Ginger, coarsely chopped
2 Medium Onions, peeled and quartered

Whole Aromatics

6 Whole Star Anise
1 Whole Cinnamon Stick
4 Bay Leaves

Stock

2 Quarts (32 ounces) Beef Bone Stock
2 Quarts (32 ounces) Chicken Bone Stock

Seasonings

4 Tb Soy Sauce
3 Tb. Dashi Soup Base
¼ c. Mirin
2 Tb Oyster Sauce
2 Tb Red Boat Fish Sauce
½ c. Dark Brown Sugar
1 Tb Chinese Five Spice Powder
Smoked Hungarian Paprika
Smoked Black Pepper
½ tsp Cloves
½ tsp Nutmeg
1 Tb. Cumin

Flavor Boosters

4 Knorr® Tomato Bouillon Cubes
3 Tb Gochujang Paste
3 Tb Yellow Miso Paste
1 Tb Red Miso Paste

Roasted Rooster—Luscious Chicken Stock

Fats

½ Stick of Butter
Salt Pork (see instructions)
2 Tb Duck Fat

Vegetables

1 Head of Garlic (Whole head of multiple bulbs)
2 Medium Onions, peeled and quartered
4 Celery Stalks, cut into thirds
6 Medium Carrots, peeled and cut into thirds
6 Scallions, root end snipped, remove outer layer

Whole Aromatics

4 Bay Leaves
Handful of Fresh Sage Leaves
1 Large Sprig of Fresh Rosemary
Handful of Fresh Chives
Handful of Fresh Parsley

Stock

1 Quart (32 ounces) Vegetable Stock
3 Quarts (32 ounces) Chicken Bone Stock

Seasonings

1 tsp White Pepper
1 tsp. Tumeric Powder
2 Tb Herbs de Provence (French)

Flavor Boosters

4 Knorr® Original Chicken Bouillon Cubes
1 Tb Yellow Miso Paste

Cattle Call—Succulent Beef Stock

Fats

2 Tb Beef Tallow
½ Stick Butter

Vegetables

1 Head of Garlic (Whole head of multiple bulbs)
2 Medium Onions, peeled and quartered
4 Medium Carrots, peeled and cut into thirds

Whole Aromatics

1 Whole Cinnamon Stick
4 Bay Leaves
Handful of Fresh Thyme Leaves
2 Large Sprigs of Fresh Rosemary

Stock

2 Quarts (32 ounces) Beef Bone Stock
1 Quart (32 ounces) Vegetable Stock
2 Cans Campbells® Beef Consommé

Seasonings

1 tsp Smoked Hungarian Paprika
1 tsp Smoked Black Pepper
1 tsp Nutmeg
1 Tb. Cumin
1 Tb. Dark Brown Sugar

Flavor Boosters

4 Knorr® Tomato Bouillon Cubes
1 Tb Worcestershire
1 Tb. Red Miso Paste