There are three basic broths that every vegan should know how to make: vegetable, “beef”, and chick’n. Homemade broth is less expensive and much more flavorful than store-bought, and I always have some of each kind in my freezer. This post will cover the chick’n version. Click on the link for my “beef” broth recipe.
The chick’n flavor for this broth comes from two unique seasoning blends, Magickal Seasoning Blend and Magickal Broth Powder. You will need to use both blends in order to make the chick’n broth, because the flavor will not be right without them. Click the links for the recipes.
￼Add a gallon of water to a large soup pot, chop the vegetables, and get the seasoning ready:
Add the seasoning blends to the water and stir to combine:
Add the vegetables to the pot:
Place the pot on your burner or induction cooktop, and turn the heat to medium-high. Bring to a boil, stirring every 10 to 15 minutes:
Reduce the heat, and simmer for two hours, stirring every 20 to 30 minutes:
Turn off the heat, cover the pot, and allow the broth to cool. I usually let it cool for an hour, then put the pot in the fridge overnight. You don’t have to wait, though, and can proceed to the next step as soon as the broth is lukewarm if you wish.
Next, you will need to strain the broth, and since there are about 2 cups of broth in the vegetables, you will also need to squeeze the liquid out of them. Line a colander with six to eight layers of cheesecloth, then place the colander in a large bowl. Tuck the edges of the cheesecloth under the colander to hold it in place:
Use a slotted spoon to transfer the vegetables to the lined colander, then carefully pour the broth over the vegetables:
Now, gather up the corners of the cheesecloth, twist the top, then squeeze to get all the broth out:
Remove the colander from the bowl:
The next step is to add enough water to make exactly 12 cups of broth. Pour the strained broth back into the pot, put the empty bowl on your scale, zero it, then pour the broth back in and add water until you have 2,880 g. If you don’t have a scale, you can measure the broth and add water until you have 12 cups.
Give your broth a good stir to be sure the added water is mixed in:
Transfer your broth to containers. I weigh mine so there are 960 g (1 quart) in each one. Store in the fridge for up to five days. Freeze any that you won’t use that quickly.
You have 3 quarts of beautiful vegan chick’n broth!
How to Make Vegan Chick'n Broth
Make vegan chick'n broth that tastes like chicken broth! All of the flavor, but none of the cruelty!
- 24 g (2 TBS) Magickal Seasoning Blend
- 56 g (6 TBS) Magickal Broth Powder
- 1 Gallon Water
- 2 Onions
- 2 Carrots
- 2 Celery Stalks
- 2 Roma Tomatoes
- 4 Mushrooms
Chop the vegetables into 1" pieces, and add them to the pot.
Bring to a boil over medium-high heat, stirring every 10 to 15 minutes.
Reduce the heat, and simmer uncovered for two hours. Stir every 20 to 30 minutes.
Remove the pot from the heat, and let the broth cool.
Strain the broth through 6 to 8 layers of cheesecloth lining a colander. Gather up the corners of the cheesecloth and twist the top. Squeeze the vegetables to get all the broth out. See the blog post for photos showing how to do this.
Transfer the chick'n broth to containers with tight-fitting lids. Store in the fridge for up to five days. Freeze any that you won't use that soon.