For 2L of vegetable broth :

2 tbsp extra virgin olive oil

2 large onions, coarsely chopped

1 turnip, peeled and roughly chopped

2 carrots, peeled and cut into chunks

4 stalks of celery, cut into chunks

3L cold water

1 small bunch of parsley

12 peppercorns

3 bay leaves

salt

For 3L of poultry broth :

1 chicken of about 1.5 kg

4.5 L of cold water

1 onion, chopped

1 carrot, chopped

1 leek, thinly sliced

2 bay leaves

2-3 sprigs of fresh thyme

1 small bunch of parsley

8 black peppercorns

Salt

For 4L of beef broth :

1.5 kg marrow bones

2 onions cut into quarters

2 carrots cut into thin slices

2 stalks of celery cut into thin slices

1 small bunch of parsley

Level

10 sprigs fresh thyme

2 bay leaves

5L cold water

1 tsp black peppercorns

For the vegetable broth :

Heat olive oil in a large pot over medium heat.
Add onions, turnip, carrots and celery.
Cook for about 4 minutes, until they turn a nice golden color.
Season with salt.

Moisten with cold water. Add parsley, peppercorns and bay leaves and bring to a boil.
Using a skimmer, remove the scum that forms on the surface.
Reduce heat and simmer uncovered for 2 hours, skimming every 30 minutes.
Add a little water from time to time to compensate for evaporation.

Remove the pot from the heat and set aside for 30 minutes.

Carefully strain the broth through a fine mesh strainer over a bowl.
Discard the vegetables and reserve the broth at room temperature.

Cover the broth with cling film or pour it into an airtight container.
Place in the refrigerator.
Use as directed in the recipes.

For the poultry broth :

Rinse chicken thoroughly and place in a large pot. Moisten with 4 L of cold water.
Add onion, carrot, leek, bay leaves, thyme, parsley and peppercorns.
Add salt.

Bring to a boil over medium heat.
Using a skimmer, remove the scum that forms on the surface.
Reduce heat and simmer uncovered for 2 hours, skimming every 30 minutes.
Add a little water from time to time to compensate for evaporation.

Remove the pot from the heat and set aside for 30 minutes.

Carefully strain the broth through a sieve or fine mesh strainer over a bowl. Discard the garnish and save the chicken meat for salads or pies.
Allow the broth to cool completely, then place in the refrigerator for 12 hours.

When the broth is ready to use, remove the fat with a tablespoon and use as directed in the recipes.

For the beef broth:

Preheat the oven to 200°C. Put the bones, onions, carrots and celery in a roasting pan and roast for about 1.5 hours, stirring occasionally, until all ingredients have turned a nice brown color.

Prepare a bouquet garni by attaching the parsley with the thyme and bay leaf.
Place the bones and vegetables in a large Dutch oven and heat over medium heat.
Scrape the bottom of the pan with a wooden spoon to dissolve the juices and moisten with a little water.
Pour into the pan, add the remaining water, black peppercorns and bouquet garni. Bring to a boil, then lower the heat and simmer uncovered for 2 hours, skimming every 30 minutes.
Add a little water from time to time to compensate for evaporation.

Remove from heat and set aside for 30 minutes.

Carefully strain the broth through a fine mesh strainer over a bowl.
Discard the bouquet garni, vegetables and bones.
Cool the broth completely for 2-3 hours before using as directed in the recipes.

Homemade broth has an incomparable flavor, far superior to that of stock cubes.
In addition, you control the amount of salt added, which is ideal if you are on a low-salt diet.

It’s easy to make your own broth, but it does take a little time.
If you make a large batch, you can store it in an airtight container in the refrigerator for several days or freeze it – for example in an ice cube tray or muffin tin before putting the individual portions in a large freezer bag.