This homemade gluten free broth is easy to make…just put it all in the slow cooker in the morning and it’s ready when you get off work.
Homemade Gluten Free Broth – Vegetable, Chicken, or Beef
Whether it’s chicken, beef, or vegetable broth the best ones are those you make yourself. They are rich in nutrients, easy to digest, and make a flavorful base for many dishes. Bone broth is also known for its healing properties. The wonderful thing about homemade broth is you can tailor it to suit your own tastes by adding the vegetables and herbs you like.
Vegetable Suggestions:
yellow onions, bell peppers – green, yellow, red or orange, green onions, leeks, garlic cloves, fennel bulb, carrots, celery, parsnips, tomatoes, yellow squash, zucchini….
Herb Suggestions:
parsley, cilantro, rosemary, thyme, basil, dill, sage, savory, bay leaves…
These three broths are very similar, the main difference is whether you add soup bones. Then you decide which vegetables and herbs you want, add some water and let it simmer all day. If you are making bone broth you can usually get 3 batches of broth from the bones. It takes a couple of days but requires very little work and you have broth already made for when you need it. You just scoop out the broth, add more water to the slow cooker and let it cook all night. I sometimes take the vegetables out with the broth and liquefy them in a blender and add them back into the broth. It depends what kind of broth you want, a clear broth or a thicker broth. I usually do not add the fennel because it has a very strong flavor and will overpower the broth. Also, the broth will change colors depending on what vegetables you use. If you use carrots, red or orange bell peppers, or tomatoes it will have a reddish color. If you have a lot of green vegetables it will have a greenish color.
I often use what vegetables and herbs I have on hand but today I want to share the recipe I use the most.
- ½ fennel bulb
- ½ green bell pepper -seeded and cut in half
- ½ yellow bell pepper - seeded and cut in half
- ½ yellow onion peeled and cut in fourths
- 2 celery stalks - cut into 3 pieces
- 3 stems fresh parsley
- 2 stems fresh cilantro or fresh parsley
- 1 teaspoon sea salt
- 2 quarts filtered water
- For Bone broth:
- 3 pounds beef soup bones or
- carcass of one chicken plus chicken feet wrapped in cheese cloth
- If making bone broth put bones or chicken carcass and wrapped chicken feet in bottom of slow cooker. (You want to wrap the chicken feet so you don't accidently get a toe nail in you soup.)If not making bone broth ignore this first instruction and follow the rest.
- Add vegetables, herbs, and salt to slow cooker. Then cover with filtered water.
- Cook for 8 - 10 hours.
- Scoop the broth out and let cool.
- Optional: For a thicker broth scoop the vegetables out, except the fennel, and liquefy with a little broth in blender. Then add back into broth.
- Store broth in covered containers in refrigerator or freezer.
- If making bone broth and you used the vegetables in your broth, add more vegetables, herbs, and salt to the slow cooker. Add water and cook for 8 - 10 hours.
