Broth and Stock from the Nourished Kitchen: Wholesome Master Recipes for Bone, Vegetable, and Seafood Broths and Meals to Make with Them

Broth and Stock from the Nourished Kitchen: Wholesome Master Recipes for Bone, Vegetable, and Seafood Broths and Meals to Make with Them

by Jennifer McGruther

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Overview

Broth and Stock from the Nourished Kitchen: Wholesome Master Recipes for Bone, Vegetable, and Seafood Broths and Meals to Make with Them by Jennifer McGruther

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.

Product Details

ISBN-13: 9781607749318
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 05/31/2016
Pages: 192
Sales rank: 793,173
Product dimensions: 7.30(w) x 8.50(h) x 0.80(d)

About the Author


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.

Read an Excerpt

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
½ 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.

Customer Reviews

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Broth and Stock from the Nourished Kitchen: Wholesome Master Recipes for Bone, Vegetable, and Seafood Broths and Meals to Make with Them 4.5 out of 5 based on 0 ratings. 4 reviews.
WinterBurch More than 1 year ago
Broth and Stock from the Nourished Kitchen By: Jennifer McGruther This book by Jennifer McGruther is another in her collection/blog for healthy living. Usually you think of broth for the winter months and when you are under the weather..well that can be true, I found this to be an all occasion, all season, cook reference book. The recipes are a labor of love. I didn’t know what to expect as I already knew how to make stock, but Jennifer takes it to another level. You can ALWAYS learn something new or improve on your own recipies. The photos in the book are enticing and they almost make it like a coffee table book but has so much information besides just stock. The black bean soup is out of this world! I like it personally when I can see the finished product. I find that there is no special equipment needed to make broth & stock, but you can certainly invest in some quality tools and soup pots if you want to feel more professional about it. In her Chapter on Broth History, it was interesting to find how far back the traditions - in all cultures go, regarding broths. I agree, “It really was the first fast food”. Broths are nourishing and restorative - which is where the name “restaurant” came from. If you ever wanted to make soup - of any kind, this is a wonderful base and a healthy(!) way to start you journey or add to your knowledge. I am a reviewer Blogging For Books and received this book in exchange for a review.
WinterBurch More than 1 year ago
Broth and Stock from the Nourished Kitchen By: Jennifer McGruther This book by Jennifer McGruther is another in her collection/blog for healthy living. Usually you think of broth for the winter months and when you are under the weather..well that can be true, I found this to be an all occasion, all season, cook reference book. The recipes are a labor of love. I didn’t know what to expect as I already knew how to make stock, but Jennifer takes it to another level. You can ALWAYS learn something new or improve on your own recipies. The photos in the book are enticing and they almost make it like a coffee table book but has so much information besides just stock. The black bean soup is out of this world! I like it personally when I can see the finished product. I find that there is no special equipment needed to make broth & stock, but you can certainly invest in some quality tools and soup pots if you want to feel more professional about it. In her Chapter on Broth History, it was interesting to find how far back the traditions - in all cultures go, regarding broths. I agree, “It really was the first fast food”. Broths are nourishing and restorative - which is where the name “restaurant” came from. If you ever wanted to make soup - of any kind, this is a wonderful base and a healthy(!) way to start you journey or add to your knowledge. I am a reviewer Blogging For Books and received this book in exchange for a review.
InspirationalAngel531 More than 1 year ago
Title: Broth and Stock from the Nourished Kitchen - Wholesome Master Recipes for Bone, Vegetable, and Seafood Broths and Meals to Make with Them Author: Jennifer McGruther Publisher: Ten Speed Press Published: 5-31-2016 Pages: 192 Genre: Cooking, Food, & Wine Sub-Genre: Cookbooks; Natural Foods; Soups & Stews ISBN: 9781607749318 ASIN: B01501OECS Reviewed For NetGalley and Ten Speed Press Reviewer: DelAnne Rating: 4.75 Starts I don't know about you, but I spends a small fortune every year on broths and stocks. Now you have a book that can show you step by step how to make your own stock and freeze it for future use. Beside the regular beef and chicken, there is fish vegetable and even pork. From selecting the meat of vegetables to the final staining. Learn to make your own and save that money for something else. Like a new book or two. My rating of "Broth and Stock from the Nourished Kitchen " is 4.75 out of 5 stars.
Teadrinker More than 1 year ago
I make a lot of homemade soups during the winter months. I also have been interested in making more healthy broths for drinking. Broth and Stock by Jennifer McGruther of the Nourished Kitchen website sounded like the best of both of those interests. Broth and Stock starts out with some interesting history on the making of broth in the introduction and first chapter, "the broth maker's kitchen." Both sections were worth taking the time to read before jumping in to make the recipes. I learned several new historical tidbits and helpful tips. McGruther explains the difference between broth, stock and bone broth in case you weren't sure what the difference was. McGruther furthers offers advice on selecting the type of bones and other ingredients you want for your stocks/broths and where to purchase them. The first chapter also offer good advice on the type of equipment needed to cook with and how to best store your homemade broth. I found a lot of good information here, especially for a beginner cook. While I knew a lot of the equipment information, I thought it would be helpful to some people. One thing I did not know was that I could dehydrate my own stock powder for future use and found that how-to information to be especially helpful to me. McGruther follows that chapter offering general information with chapters on making master broths and stocks, poultry, meat (beef and pork), fish and vegetables. Along with making the delicious broth recipes that McGruther shares in Broth and Stock, she also includes several other recipes using the broths/stocks: Irish vegetable soup, New England Clam Chowder, Turkey soup with root vegetables and wild rice, quick pho, black bean soup and salisbury steak with mushroom sauce. I have several recipes in mind that I want to try. I can see me using this cookbook a lot next fall/winter. I thought the recipes in Broth and Stock looked easy to follow. McGruther shares that one needs patience to make good stock as it does take time. While I know that is true, it certainly doesn't look hard to follow the recipes she includes. I would like to have my own broth on hand rather than buying store bought broth as a base for my homemade soups. Even being self-taught in making broths on my own, I know those tasted better to my family than much of what we have bought in the store. I believe this book will help my soups taste even better. I would recommend Broth and Stock to anyone looking to make their own broths, stocks and soups. It could even be a nice wedding gift for those you know who like to cook, along with a few of the kitchen items needed to make homemade broth and stock. I received this book from Blogging for Books for this review.