Broth and Stock from the Nourished Kitchen

A good broth or stock is the foundation of wholesome cooking. From the author of The Nourished Kitchen, come over a dozen master recipes for base stocks, plus forty recipes using these stocks in complete meals.  

Broths and stocks have always had a central place in kitchens around the world owing to their ability to comfort, nourish, and heal. In Broth and Stock from the Nourished Kitchen, Jennifer McGruther, an authority in the traditional foods movement, shares accessible recipes that are appropriate for vegetarians, pescatarians, and meat eaters alike and showcase the nutrient-dense, real food that nourishes the body and soul. The Whole Chicken Broth is the perfect base for Springtime Risotto with Asparagus, Green Garlic, and Chive Blossoms, while the recipe for Fish Stock will bring new life to a classic dish like New England Clam Chowder. People are catching on to this centuries old appreciation of bone and vegetable based broths, and Jennifer McGruther shows how these can be made quickly and cost-effectively at home.“This is a most beautiful book to look at and to read, and it’s a courageous one, too, for as the author herself says, ‘making broth is an experience in delayed gratification,’ not something we have much experience with today. But this patient tending of the pot which makes full use all the ingredients we bring into our kitchens, is perhaps just what’s needed to foster mindfulness, deliciousness and health. I love the promise and stillness of Broth and Stock from the Nourished Kitchen.”
— Deborah Madison, author of Vegetable Literacy


“Many people have been starting to discover the health benefits of simple, basic broth, and discovering how much richness and complexity it can add to any dish. Broth and Stock from the Nourished Kitchen will help you discover the wisdom of your grandparents’ approach to eating and will get you thinking about what you can do with broth. Even the most experienced cook will be inspired to create something new.”
— Anya Fernald, CEO and Co-Founder of Belcampo Meat Co. and author of Home Cooked
Jennifer McGruther is a food educator, the creator of the award-winning traditional foods website, Nourished Kitchen (www.nourishedkitchen.com) and the author of The Nourished Kitchen. She teaches workshops on traditional foods, fermentation, as well as food activism. Jennifer lives with her husband and
son in Washington State.introduction   1 
chapter 1: the broth
maker’s kitchen   9

chapter 2: master broths and stocks     
whole chicken broth    28
chicken foot stock    30
chicken bone broth    32
roasted turkey bone broth    33
long-simmered roasted
beef bone broth    34
long-simmered roasted pork bone broth    36
fish stock    37
dashi     39
shellfish stock     40
green broth     43
roasted mushroom broth    44
sea vegetable broth    47
double-cooked stock (remouillage)    48
russian chicken skim broth (pena)    50
kitchen scrap broth    53

chapter 3: poultry     
morning broth    56
broth for infants    59
slow-roasted salt and pepper chicken     60
schmaltz mashed potatoes and gravy with black pepper and fresh thyme    63
chicken soup with parmesan, rice, peas, and lemon    65
thai-style chicken soup with lemongrass and coconut milk (tom kha gai)    70
turkey soup with root vegetables and wild rice    75
cream of chicken soup with parsley and chives    78
yucatán-style lime soup (sopa de lima)    81
chicken in wine with mushrooms, peas, and herbs    84
dashi-braised chicken thighs    87

chapter 4: meat     
beef tea    90
portable soup   93
quick pho    94
beef consommé with chives and mushrooms    97
beef stew with winter vegetables    98
black bean soup    99
salisbury steak with mushroom sauce    103
galician pork and bean stew with greens (caldo gallego)    105
oxtail soup    108
beef shank with garlic and basil    111
white bean and bacon soup    112
smoky black-eyed pea soup    115
pinto beans and ham hock    116
pork pot roast with sweet potato, ancho chile, and lime    119
spicy chickpea and lamb stew    121

chapter 5: fish    
pink shrimp chowder    127
seafood stew with lemony parsley pesto    128
salmon, celeriac, and potato chowder with dulse    131
new england clam chowder    134
rhode island clear clam chowder    137
thai-style spicy prawn soup (tom yum goong)    138
simple miso soup with wakame    140
japanese hot pot with miso, clams, shiitakes, and leek (nabemono)    141

chapter 6: vegetables     
bieler’s broth    146
miso-glazed bok choy    149
springtime risotto with asparagus, green garlic, and chive blossoms    150
roasted allium soup with fried leeks    153
fresh pea soup with spring herbs    157
roasted mushrooms with rye berries    159
roasted beet soup with dill and horseradish sour cream    160
irish vegetable soup    163
carrot and leek soup with thyme    164
roasted tomato and fennel soup    167
tallow-roasted onions with fresh rosemary    168
potato and onion gratin    171


turkey soup with root vegetables and wild rice
serves 6

Whenever we have leftover turkey, I like to make this soup. The caramelized notes of roasted turkey balance nicely with the wild rice’s nuttiness and the sweet and earthy notes of carrots, parsnips, and celeriac. Native to North America, wild rice grows in shallow lakes and ponds. It is particularly rich in B vitamins, as well as the minerals zinc, phosphorus, and manganese. Soaking the wild rice in water with a touch of vinegar shortens its cooking time while reducing food phytate, a component of grains and seeds that can inhibit the absorption of the minerals they contain.

1 cup wild rice
1 tablespoon apple cider vinegar
1 tablespoon butter
1 yellow onion, diced
2 cloves garlic, finely chopped
3 carrots, diced
2 parsnips, diced
1 celeriac, diced
1 tablespoon fresh thyme leaves
1⁄2 teaspoon finely ground sea salt
2 cups chopped, cooked turkey
6 cups Roasted Turkey Bone Broth (page 33)
Freshly ground black pepper

Pour the rice into a mixing bowl, cover with warm water by 1 inch, and stir in the vinegar. Cover the bowl loosely with a kitchen towel to prevent stray debris from falling in. Let the rice soak overnight, at least 8 and up to 24 hours, then drain it, discarding the water.
Melt the butter in a heavy soup pot over medium heat. When the butter begins to foam and froth, turn the temperature down to medium-low and toss in the onion, garlic, carrots, parsnips, celeriac, and thyme. Sprinkle the salt over the vegetables and cover the pot, allowing the vegetables to sweat, undisturbed, until tender, about
10 minutes.
Give the vegetables one quick stir and then add the cooked turkey and soaked wild rice. Pour in the broth and simmer, covered, until the rice is tender, about 45 minutes. 
Season with salt and pepper and serve warm.