{"id":839,"date":"2016-09-08T12:05:22","date_gmt":"2016-09-08T06:35:22","guid":{"rendered":"http:\/\/swatisani.net\/kitchen\/?p=839"},"modified":"2017-07-05T05:33:57","modified_gmt":"2017-07-05T00:03:57","slug":"vegetable-stock-and-bone-broth","status":"publish","type":"post","link":"https:\/\/swatisani.net\/kitchen\/vegetable-stock-and-bone-broth\/","title":{"rendered":"Vegetable stock and bone broth"},"content":{"rendered":"

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Freeze Broths and Stocks to make meals in a jiffy<\/h2>\n

It is always a good idea to have Vegetable stock and bone broth to enhance the taste of meat and vegetable dishes. They are extremely easy to make and you can freeze them and use them as required in the recipes or use them to make nutritious soups.<\/p>\n

The best and quickest way to make them by dumping all the ingredients (meat, bones, vegetables like onion, garlic, carrot for meat\/bone broth) and vegetables like onions, garlic, and seasonals along with some mild herbs and a bit of salt along with some water in the pressure cooker\u00a0for about 20 -30 mins. When done, strain the liquid and you have your broth \/stock\/bone broth ready to be frozen. Although some of the parts you don’t use will still go\u00a0Down the Sink<\/a> so is important to have a good disposal of food for this cases.<\/p>\n