Strain Like a Pro
When your timer dings (or you just can’t wait any longer), grab a fine-mesh strainer and a big bowl. Pour the broth through the strainer. Discard the bones and mushy veggies. They’ve given their all. Let them rest in peace.
Now, add salt. Finally! Taste it. Add more salt if it feels flat. A little goes a long way. Don’t over-salt—you can always adjust later.
Store That Liquid Gold
Let the broth cool completely. Then pour it into jars. Leave an inch of headspace because it expands when frozen. Store in the fridge for up to a week, or freeze for months.
Pro tip: Pour it into ice cube trays for easy portions. Pop out a cube whenever a recipe calls for broth. You’ll feel so organized it’s almost disgusting.
