What is
House broth?

House broth is a savory liquid made typically from simmering bones, vegetables, and aromatics in water over a long period. It serves as a base for soups, stews, and sauces, and is known for its comforting and rich flavor profile.

Origins & History

House broth has its roots in the culinary traditions of various cultures worldwide, as making broth from bones and scraps is a practice that dates back centuries. This dish is widely used in many cuisines, including French, Asian, and Italian cooking, each with its unique twist on the core ingredients and flavors.

Taste & Texture

House broth typically has a deep, umami-rich flavor that can vary based on the ingredients used. It is often hearty and savory, with a comforting warmth that can be enhanced with herbs and spices.

Ingredients

Bones

The primary ingredient, usually from chicken, beef, or fish, which provides a gelatinous base and rich flavor.

Vegetables

Commonly includes onions, carrots, and celery, which add sweetness and depth to the broth.

Herbs and Spices

Typically includes bay leaves, thyme, parsley, and peppercorns to enhance the broth's flavor.

Water

The primary liquid that forms the base of the broth.