Get simmering with rich, flavoursome broths and stocks.

Chicken broth with parsley in white bowl close up

Broths and stocks are the foundations of so many delicious meals. And it's easier than you might think to make your own with wholesome, nourishing ingredients.

Jennifer McGruther’s latest cookbook, Broth & Stock, helps home cooks better understand these nutrient-rich creations, with plenty of tips to help you get simmering. We had a quick chat with Jennifer about what we can all learn from a simple stock.

Broths can teach us a lot about thrifty cooking, different cuts of meat and reducing food waste. What have you learnt over the years?¨

When you make broths and stocks at home, there are two avenues that help you to reduce waste in the kitchen. First, you can use food that you might otherwise throw away, like spent bones from your roast or carrot peelings and celery leaves. Second, you can take inexpensive cuts of meat that are often overlooked, like oxtails, and transform them into absolutely luscious stews.

Focusing on getting the most from the food you purchase, and wasting little, helps food budgets go further and it also helps to combat the ever-growing global issue of food waste.

"If you can boil water, you can make broth."

After the dark depths of winter, what lighter, fresher broths do you suggest for spring?¨

I love the whole chicken broth from the book, made by simmering a whole chicken – bones, meat and all – until tender. It's light, pleasant and it partners beautifully with spring vegetables in chicken soup with parmesan, rice and peas. Green broth, a vegetable broth flavoured with watercress and kale, makes a lovely choice for lighter weather too.

For a beginner broth maker, what combos do you recommend to get started?

If you can boil water, you can make broth. When I teach workshops, I recommend that newcomers to cooking begin by roasting a chicken, as it's a pretty easy technique to learn. Once they've enjoyed the chicken for dinner, I encourage them to plop the bones into a pot, cover them with water, pour in a glug of wine and simmer it for a few hours to make broth.

Broth & Stock by Jennifer McGruther, published by Hardie Grant Books, is available in stores nationally.

Related Articles

Food

Asparagus, leek and pea tart recipe

An easy recipe for a delicious savoury tart

Read more
Food

Vietnamese pho soup recipe

Flavour packed Vietnamese Pho recipe

Read more
Food

Ruby ginger blossom recipe

A fresh recipe for Ruby Ginger Blossom

Read more
Food

Sticky date pancake recipe

How to whip up delicious sticky date pancakes

Read more
Food

Unpacking the role of a dietitian

Medibank member gets advice from a dietitian

Read more
Food

Double power in the kitchen: Isabella and Sofia Bliss

Isabella and Sofia Bliss share love of cooking

Read more
Food

Prawn ravioli with tomato, rocket and lemon sauce recipe

Prawn ravioli recipe from Sofia and Isabella Bliss

Read more