Figuring out how to make my own veggie broth from scraps took me way longer than I thought

I kept seeing people online say it was free and easy, but my first three batches at home in Phoenix just tasted like boiled celery water. I finally got it right on the fourth try after letting it simmer for almost 2 hours with more onion skins and some peppercorns. What's your go-to mix of scraps for a good flavor base?

3 comments

3 Comments

angela_patel7514d ago

Remember my neighbor's weird mushroom broth fiasco?

rileyprice14d ago

Ugh, seriously? I just buy the boxed stuff. All that time and energy for broth? The store kind tastes fine and it costs like two bucks. Who has two hours to watch water boil for some scraps?

pat_murray5314d ago

Used to feel the exact same way about boxed broth. Then I tried making my own with leftover chicken bones and some old veggies from the fridge. The smell alone while it cooks is totally different, like a real kitchen. Made a simple soup with it and the flavor was so much deeper, not just salty water. Changed my mind completely.