Broth Recipes & Stocks - Turkey, Vegetable, Chicken & More | Taste of Home (2024)

FAQs

How do you make homemade broth more flavorful? ›

To the pot, add cut-up vegetables, such as celery (with leaves), carrots, and unpeeled onion, as well as seasonings, such as salt, dried thyme, peppercorns, fresh parsley, bay leaves, and unpeeled garlic clove halves. All of these add flavor to the broth.

Turkey Stock is made from primarily from bones while broth is made from more meaty pieces. I find broth usually has more flavor and to be honest, I make both the same way. Either can be done on the stove or in the slow cooker.

As a result, stock is usually a healthier product, delivering a richer mouth feel and deeper flavor than broth. Stock is a versatile culinary tool that can deliver taste to any number of dishes. Darker in color and more concentrated in flavor than broth, it's ideal for use in soups, rice, sauces and more.

Herbs: Herbs like fresh parsley, fresh thyme, bay leaves, and basil provide a range of aromatic and fresh flavors. They infuse the broth with their unique herbal profiles, adding complexity and fragrance. Peppercorns and sea salt: Black peppercorns provide a subtle spicy kick and add a touch of warmth to the stock.

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.

Turmeric, cayenne pepper, and ginger can also be added for extra flavor and possibly even some nutritional benefits. Just make sure that you choose your seasonings based on the type of bone broth you're trying to make and the flavor you're trying to create by the end of it. Not all broths are created equal.

Basting a turkey is to spoon, brush, or pour liquid over it throughout the cooking process to keep it moist. The liquid can be drippings from the pan, or chicken/turkey broth. If you don't have drippings to work with during the beginning of the roasting process, use some broth at first, the switch to pan drippings.

Bland turkey stock can result from a variety of factors. It could mean that it was not simmered long enough for the flavors to fully develop, or that not enough turkey parts were used. Additionally, the lack of sufficient seasoning, such as salt, herbs, and vegetables, can also result in a bland taste.

In most cases, stock and broth are interchangeable. If you're in the soup aisle and can't remember whether the recipe called for stock or broth, either will do for making soup, gravy, or a flavorful pot of rice or grains. Keep in mind that stock is unseasoned, and broth is seasoned.

For a clear stock, never let it boil and never stir it. Avoid adding salt if reducing the stock later. Concentrate the flavors by simmering the stock further after straining.

Does stock taste better the longer you cook it? ›

That's a good question. Too long — say, 10 or 12 hours — and the stock can become bitter and over-extracted. Too short — say, just an hour or two — and it's going to be thin and washed-out in flavor. Three to four hours is about right.

Stock bases are usually sold as pastes or in liquid form, where broth bases are most commonly sold as powders or in cubes and can be referred to as bouillon. To use either of these in recipes, simply follow the package directions to add water to create the amount of stock or broth called for in your recipe.

It's the perennial soup problem: Vegetables infuse broth with great flavor (the sweetness of carrots, the sharpness of onions, the fresh vegetal quality of celery), but by the time the long-simmering soup is ready, they're bland, bloated, and overcooked.

Boost the Umami of Vegetable Broth

Soy sauce, tamari, or liquid aminos add great depth, but watch out for using too much—you'll end up making the stock only taste like super-salty soy. Start with about 2 teaspoons per quart and adjust from there. Remember, you can always add more.

Woody herbs like rosemary, thyme, oregano, sage, tarragon, and marjoram release tons of flavor as they slowly simmer in stock. Give them a rinse and toss in a big handful of sprigs per quart of store-bought stock.

Letting the broth simmer below boiling with new vegetables for an hour or two can boost the flavor. Taste after an hour and determine if you have made progress. Adding herbs, salt, and pepper can also help. I would recommend waiting to salt your broth until the broth is completely cooked and almost ready to store.

Herbs and spices: Bay leaves, dried rosemary, dried thyme and peppercorns add subtle flavor to the broth. Before you choose a peppercorn blend, keep in mind that pink peppercorns aren't actually peppercorns.

If you are going to sub water for stock, McKinnon suggests adding salt and herbs (like thyme, bay leaves, and rosemary) to your water to compensate for the lost flavor.