Figuring out how to make my own veggie broth from scraps took me way longer than I thought

I kept seeing people online say it was free and easy, but my first three batches at home in Phoenix just tasted like boiled celery water. I finally got it right on the fourth try after letting it simmer for almost 2 hours with more onion skins and some peppercorns. What's your go-to mix of scraps for a good flavor base?

4 comments

4 Comments

angela_patel752mo ago

Remember my neighbor's weird mushroom broth fiasco?

rileyprice2mo ago

Ugh, seriously? I just buy the boxed stuff. All that time and energy for broth? The store kind tastes fine and it costs like two bucks. Who has two hours to watch water boil for some scraps?

pat_murray532mo ago

Used to feel the exact same way about boxed broth. Then I tried making my own with leftover chicken bones and some old veggies from the fridge. The smell alone while it cooks is totally different, like a real kitchen. Made a simple soup with it and the flavor was so much deeper, not just salty water. Changed my mind completely.

gracethomas14d ago

I'm gonna push back on this, @pat_murray53, because I think homemade broth is overrated for most people. Yeah, the smell is nice and all, but honest to god, I've done side by side tests with my wife blindfolded and she couldn't tell the difference between a cheap box and my hours long bone simmer. All that effort for something that ends up flavored like mild chicken water anyway? Not worth it. Plus, boxed broth saves me from having to plan my cooking around a massive pot taking up stove space for half a day. The convenience factor outweighs any tiny flavor edge from scraps and bones.