Question About Broth

A couple of weeks ago, I was in a pinch and was forced to use some of Dale's frozen homemade veggie broth in my risotto. It looked like a frozen science experiment in the back of our freezer; a tupperware full of frozen green culture. Skeptical, I decided to trust my husband and proceed with the recipe.

WOW what a difference it made! Dale's veggie broth was fragrant and spicy with garlic, onion and serrano chili peppers. The same risotto recipe made with powdered chicken granules the following weekend was inedible, and ended up in the trash.

(The Yakima Fruit Market has a nice selection of peppers, mild to spicy, to match any pain threshold)


Broth is easy; I have no idea why I waited so long to discover this. As we speak a pot is simmering on my stove, filled with leftover chicken bones, serranos, onion, celery, carrots and garlic. I will eventually pour it into ice cube trays to freeze and then keep those portions ready for my daily cooking.

I pulled up an old article (from 2002!) which gave me some great advice. You keep all your (non-dirty or moldy) veggie refuse in a container in your freezer. When you're ready to make the broth, dump them all in to water with some salt, onions, etc. I just love that idea! Read this article on the now defunct Metagrrrl site. Which brings me to my questions:

What can you put in veggie broth, aside from the usual onion, carrots and celery? What do you NOT put in veggie broth? Suggestions?