Homemade Broth Using Food Scraps!

It's easy to get cans or boxes of broth at the supermarkets to use in recipes, but have you ever tried to make your own?  It is so delicious and really much easier to fit into your day than you might think.

You can start with a whole chicken:

Roast a whole chicken in the oven for one hour. 

Roast or fry some cut up chicken from the supermarket.

Or pick up a rotisserie chicken.  I pull the meat off the bones, and we eat these parts as part of a balanced dinner.  hehe.

Rotisserie Chicken.

Any cooked chicken on the bone will make great tasting chicken broth.  You can eat the chicken and just use the bones and meat that gets left behind. 

Chicken carcass from a rotisserie chicken.

Remove the meat and save the carcass for your broth. Broth from bones that you would have thrown away!

Next you need some vegetables, like celery, carrots and onions.

Or you can use the scraps from these:

I save up my scraps in the freezer for broth.  Carrot peelings, onions skins, mushroom stems, parsley stems or parsley that's getting old, celery leaves and tops, etc.

Use your food scraps in homemade broth!  Onion skins add a lot of color to broth.

If you need to, quarter up an additional onion or two, chop a few carrots, or throw in a few stalks of celery.

Leave the roots and skins on your onions when making broth.

Throw it all together in a pot.  Add some bay leaves, salt and peppercorns, and cover with water.  Bring to a boil, and then lower to a simmer.  

Cover with water and bring to a boil. Ooops, there's the string from my rotisserie chicken.

Simmer your stock on the stove top over low heat for several hours.

Or put into the oven at 350 degrees for several hours.

Or put in your slow cooker for 8-10 hours.  You could even do this while you sleep.

Or put in a pressure cooker for 30 minutes at high pressure.  Find directions on this blog on January 8, 2014. 

Pour into a colander placed over a container that will catch the broth.

I like to put my broth into the refrigerator overnight.  In the morning, the fat has solidified and is easily removed.


Sometimes it can be removed in sheets, but other times it breaks up and has to be skimmed off.  It is still easier to remove in this state.

Put into containers and store in your freezer until ready to use.  

3 quarts of broth from a carcass, food scraps and some seasoning. 

I prefer freezing it in pints or quarts because I will use it in those quantities.  

I always label with a date so I use the oldest first and type of broth.  When you make your own, even the chicken broth has color.

I hope you will try this.  It really is that easy!

Roasting Spices

Here are three spices, directly from the spice jars:  whole coriander seeds, fennel and whole cumin seeds.

A way to boost the flavor is by roasting.

Heat a pan (not a non-stick pan) over a medium-high flame until the pan is hot.

Add the spices and toss frequently to turn them over.  You do not need any oil--the spices will release their natural oils.

They are just starting to brown. 

See how brown they become?  And fragrant!

Pour them out of the pan when they are brown and let them cool.  (If you leave them in a hot pan, they will continue to cook and may even burn.)

Once cooled, you will need to grind them using either a mortar and pestle:




















Or a spice grinder:

Run grinder for 30 seconds. 

Ground up spices from the spice grinder.

Here's how the mortar and pestle spices look when ground:

Side by side comparison:

Either way works just fine, but if you prefer your spices finely ground you will want to use an electric spice grinder.  If you like the looks of roughly ground spices, the mortar and pestle are perfectly good.

You can use this mixture as a rub on pork, chicken, lamb or beef.


I added some other seasonings and cooked up some pork cubes in my pressure cooker.

Fresh parsley, cayenne pepper and paprika.

Smashed garlic cloves.

My freshly roasted and mixed spice blend.

Next week:  Using this to make delicious spicy pork in the pressure cooker!

Week Four: Perfect Hard Cooked Eggs

It seems like such a simple thing: make hard cooked eggs. I have heard many different recipes for success, and have tried most of them too. I have tried using eggs at room temperature, started them in cold water, started them in hot water, made sure to use "old" eggs rather than fresh, cooked them at a simmer without a lid, cooked them in boiling water for a few minutes and then covered and removed from the heat source for an additional period of time. I have immediately dunked them in icy cold water, peeled them under running water and probably tried everything I've ever heard or read.

 But nothing compares to the Pressure Cooker. 

This is the easiest way to hard cook eggs, and makes for the easiest-to-peel eggs also. 

Set up your pressure cooker with a rack and arrange your eggs on the rack. 

I put my eggs on metal bottle caps that I have saved because I can fit more eggs in at one time.  Once you have the eggs in place, pour in one cup of water. 

Put the lid on and lock it in place. Set your cooker for low pressure and cook for 6 minutes. 

When the time is up allow the pressure to drop on its own ( natural release). This takes about 5 minutes. 

Once the pressure has dropped you can open your cooker and remove the eggs to cool under cold water. 

Each egg can be peeled, often times with the shell practically falling off. 

Not every egg is that easy but none are hard to peel using this method. I have never had to struggle with removing tiny fragments of egg shells since I have switched to cooking eggs this way. 

The yolks cook up beautifully:  solid and bright yellow, never green.  

Next time you want to make some deviled eggs, wouldn't you want them to have the beautiful yolks and be easy to peel?

I want to give a shout out to "hippressurecooking.com" for originally posting this fabulous recipe. This is another life changing pressure cooking recipe and I thank you for sharing. 

Week Three: Pulled Pork in the Pressure Cooker

Pressure Cookers are also excellent at making any tough cut of meat super tender, and it can do this in a much shorter amount of time than a crockpot, or in the oven.  In my opinion, it is the best tasting method as well.

Step One:  Put 3 pounds of cut up pork shoulder and 2 peeled and quartered onions into your cooker.  Keep in mind that your P.C. can only be filled 2/3 full.  Add 1-1/2 cups water or broth.  Season your meat and onion with salt and pepper.

Cook at high pressure for 50 minutes.  Let the pressure come down naturally.

The meat will be so tender, it will fall off the bone.  Once it cools, you can shred it using two forks. 

Pulled Pork--tender and juicy.

Stir in some barbecue sauce and some of the broth for a delicious pulled pork sandwich filling.  Save the remaining broth for another use; you can store it in the freezer and use it for soup, risotto, or the next time you make pulled pork!

Week Two: Risotto in the Pressure Cooker

Risotto with Butternut Squash and Peas.

This is one of the most fabulous ways to use a Pressure Cooker.  If you don't have one, this meal will sell you!


I have made Risotto the conventional way.  You may have too, and know that it is a long process of stirring over a hot stove.  You need to have everything ready to go:  measure your ingredients, grate your cheese, etc.  You have to have a pot of hot broth alongside the pot you cook the risotto in (so two pots to clean), and you have to keep a close eye on it because when it's done, it's done!

The P.C. makes this so easy you will never want to go back to the slow method!

Risotto after 6 minutes in the P.C.

Risotto can be made in your pressure cooker in about 15 minutes, and it will be perfect without all that stirring.  You simply saute up your onions and rice, add the wine (if using) and broth, and cook on high pressure for 6 minutes.  In the photo above, I also added some cubes of butternut squash.

When the time is up, you simmer briefly, add peas and parmesan
stirring to heat through and distribute cheese.  Dish it up with
additional cheese, and a sprinkling of freshly grated
pepper and parsley, if desired. 

Week One: Homemade broth in the Pressure Cooker

My Pressure Cooker has been living in my closet for a couple of years, but I have decided to liberate it.  I have recently re-discovered the amazing properties of pressure cooking, and am loving the meals that come out of it! 

Todays blog will be about homemade broth, but check back for more great ways to cook in the P.C.

Pressure Cookers:  Stove top model, and electric model.

A "P.C." is able to cook food much faster than conventional ways (oven, stovetop) without a loss of flavor, and without sacrificing texture or moistness. 

I love to have homemade broth on hand.  I make it in big batches, cooking it for hours on the stove top, and then freezing it in smaller amounts.  Homemade broth, as in most anything homemade, is so much richer in flavor that I prefer it enough to make broth whenever I need it.  I work hard at staying ahead of the game, but sometimes I just do not have hours available to devote to broth making. 

Homemade vegetable stock only takes 5 minutes.

It is fairly easy to make broth, but the P.C. makes it faster which can also mean easier to fit into your lifestyle. 

You can make your own broth at home, with or without a P.C. 
To make a meat broth in the P.C., you can follow this recipe:
2 pounds beef shanks or stewing meat, or
   6 chicken wings and/or a carcass (think rotiserrie chicken)
2 onions, quartered, with the skin
2 smashed cloves of garlic
3 carrots, cut into chunks
2-3 celery stalks, with leaves
2 bay leaves, fresh or dried
Parsley, cilantro or basil sprigs including the stems
Salt and pepper
Optional additional ingredients:

• Potatoes
• Sweet potatoes
• Squash
• Mushrooms, stems or whole
• Corn or corn cobs
• Scallions
• Shallots

Using food "scraps" for homemade broth.

Cover with water by an inch but remember not to fill your P.C. more than 2/3 full.  Lock the lid in place and bring your cooker to high pressure; cook for an hour if using beef, 30 minutes with chicken.  Allow the pressure to drop naturally, which means remove from heat (stovetop) or do nothing (electric) until you see (or hear) the pressure bob drop.  If using an electric model, the unit automatically keeps the broth warm for a set amount of time.  (Check your manual.) 

The next step is to strain your broth, and you can do by pouring your stock into a colander placed over another container to collect the delicious stock. 

Pour into a colander,

Be sure to place a container underneath to collect the delicious broth.

You can now chill this overnight to remove excess fat--which will float on the top and be easy to remove with a slotted spoon.  Pour into containers and store in your freezer.  If you generally use very small amounts, freeze in an ice cube tray; once frozen you can put these cubes into a plastic bag for easy access. 

If you want a clear broth, you will need to strain it further.

Pour through a kitchen towel for a clear broth. 

Clear broth.

Notice that the broth in the photo above has a lot more color than a canned broth.  It also has a lot more flavor!

Be sure to store your broth in clean containers with a label that states the type of broth and the date you made it.  I sometimes use ziploc bags which I can stack one on top of another.  It might be easier to put them on a flat sheet pan to freeze, and then stack them up in the freezer. 


Once you discover how easy and delicious this is, you may not ever buy store bought again!

What to do with Crystallized Honey

Crystallized honey is perfectly good honey, just difficult to get out of the bottle.  One way that people deal with this mess is to put the honey bottle in the microwave and heat it up.  I would like to tell you all not to do this.  You will change the properties of the honey by boiling it.  Also, if your honey is in a plastic bottle, you might notice that the shape of the bottle changes a bit when you microwave your honey, and that probably means your honey is no longer pure honey. 

It is not harmful to you to eat honey that has crystallized and you can eat it in that form.  However I am not sure about honey in a plastic jar that gets heated in the microwave.  I have thrown out jars of honey that crystallize in plastic jars, unless I can find a way to remove the honey and safely return it to it's pourable state.

Crystallized honey in glass jars.

During hot months, or if you live in a warm climate,  you can simply set your honey jars out in the sun and let Mother Nature do the work.  It may take awhile but it's easy!

If you are dealing with crystallized honey and don't have that option, here are some other suggestions. 

The water does not need to be higher than the honey to de-crystallize it.

Store your honey in glass jars because it is much easier to deal with it in glass jars.  Put water into a deep saucepan and heat until boiling.  Remove pan from heat and submerge your honey jar directly in the hot water.  Leave it until the honey is clear; repeat if necessary. 

Crystallized honey can be a "solid mess"!

 If you have more than a jar or two of crystallized honey as we sometimes do, you can use a double boiler set-up to dissolve the crystals from your honey.  Put crystallized honey into the top of a double boiler or a stainless steel bowl.

Create a double boiler with a stainless steel bowl and ordinary saucepan.

Set that atop a pan with simmering water; be sure the water doesn't touch the bottom of your double boiler. 

Leave your honey to heat up, stirring occasionally, until the honey is clear.  Pour back into clean bottles and enjoy!

Bucket of crystallized honey.

 We deal with honey every year.  Some years we get the most beautiful, delicious honey; another year we deal with a lot of crystallizing.  Honey just varies from one year to another.  When you have buckets of honey, you learn a lot about the many ways to re-create clear, pourable honey.  In the photo above, I actually used an ice cream spade to scoop out honey!