Make broths and funds yourself? very easily

What is the secret of good food? Good ingredients and the right preparation. Soup or sauce? with homemade broths or funds as a base it tastes the same again. The basic recipes for the delicious taste buds are very simple and always succeed if you follow some tips and bring a little time.

The chicken broth

A chicken broth is the universal broth: as a soup, as a liquid for sauces, as a basis for aspic. To do so, wash a chicken (broilers are usually too lean) and remove the rump (otherwise the soup may become soggy). Place in a large saucepan and add enough cold (!) Water to cover the chicken. Now turn on the stove and slowly bring the whole thing to a boil. Boil once and then let it simmer only slowly? that is to say at low temperature just before cooking, small bubbles may form, but the broth must never bubble! When boiled, foam can form, which is scooped gently with a skimmer, then the broth is nice and clear.

Clean vegetables during heating: Mainly root vegetables such as carrots, celeriac, parsley root, onion and leek. Cut as small as possible so that it gives off a lot of taste. You do not have to peel the onion, the bowl gives a nice color. Now a few parsley stalks, laurel leaves possibly a few sprigs of thyme to cover it and let simmer for 4 to 5 hours. Salting is always at the end! The chicken broth can be poured directly through a fine sieve or you can wait until it is cold.

Tip: From the cooked chicken you can make a chicken salad or a fricassee.

Tip: A piece of ginger has never hurt!

Tip: Chicken broth strangely, but scientifically confirmed, helps against colds

The meat broth

Works almost the same as the chicken broth. Bouillon is usually made from beef, more rarely from veal, the question is from which piece. Those who like their soup rich and with greasy eyes, take soup meat with a lot of fat from the cross rib, who likes it lager or later likes to eat pieces of meat, pieces of the breast. Bones, especially marrow bones give a particularly great taste. For meat broths you have to scoop out a lot of foam.

Tip: Pour the beef stock still hot through a fine sieve and cook for another 20 minutes. That gives even more taste.

Tip: If you want to serve soup meat as a meal, you first cook the broth and later add the finer soup meat, such as Tafelspitz, to the hot broth.

The vegetable broth

Carrots, onions, celeriac, leeks, parsley roots, and also garlic and a tomato, as well as bay leaves, parsley stalks, thyme twigs, peppercorns, also fit in a vegetable broth. You can make the broth with cold water and just let it simmer, or lightly sweat the vegetables in butter or oil, then fill with cold water. Vegetable broth does not have to simmer until one to two hours should be enough. You can also make a nice broth from vegetable remains or you can use the old, shriveled stuff from the vegetable compartment. In principle, it is tastier, if you do not peel the vegetables, but only really good cleans.

tip: Pick up the stems of parsley and use in the next broth

The fish fund

The fish fund needs a tender touch. He wants to be heated very slowly and can not cook under any circumstances, otherwise he becomes soapy and murky. For a nice fund, you can get fish carcasses from the fishmonger - the skeletons left over from the filleting. Fish does not matter. In addition come as vegetables carrots, celery (here it may be also celery), fennel, leeks, parsley, a few stalks of tarragon and peppercorns. Start with cold water and heat slowly. Boil briefly and switch down immediately. Drain after 40 minutes.

The basis for grandiose sauces: The Fond

A stock differs from a broth in that the ingredients are roasted before simmering. That gives color and toasted aromas. Funds can be made from all types of meat, veal stock can be used universally as a dark stock and chicken stock as a light stock. But there are also lamb fund, wild fund, duck fund, goose fund?

For a nice dark veal fundals you need calf bones. As many calf bones as in the largest pot fit. Not half as much root vegetables (half of it onion, the rest carrots and celeriac in small pieces, peeled and cleaned clean).

Wash and dry the veal bones, sprinkle them on an oiled baking sheet, add a little tomato paste and roast with occasional stirring in a 180 ° oven. Beware that nothing turns black! The same goes for the vegetables.When all is well roasted, pour into the largest pot you have and fill with cold water, add thyme sprigs, bay leaves and black peppercorns. Then you bring everything almost to a boil (a fond never should never never bubble !!!), switch to low heat and let the whole thing at least 8 hours, preferably simmering over night. Drain. Ready is the basis for fantastic sauces.

Tip: Do not take too much water? Bones and vegetables should always be covered. Otherwise you will be disappointed with the taste in the end.

Doping for sauces: The Demi Glace

A spoon of Demi Glace peppers every sauce in a tasty way. Making a real Demi Glace is a daunting task, with a dark background, a real bone-based gravy, and lots of time. You also need time with the simple recipe of red wine, four times the amount of fond and chopped shallots. Reduce the red wine with the shallots in half in a saucepan with high heat. Now pour in the stock, bring it to a boil, reduce heat and let it simmer until a thick and intense sauce has formed. Cool in an ice bath.

tip: This sauce can be frozen in ice cube trays or even better ice cube plastic bags.


Broths and funds can be wonderfully frozen in portions. But you can also wake them, bottled in preserving jars in Einweckautomat, steamer or oven (in a water bath) reheat and make it durable. Funds that require smaller amounts can be hot-stuffed in jam jars, closed and turned upside down. Open in the fridge, a broth holds a few days. Beware in the summer: As a broth can quickly tip over and become sour.

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