Methods for Making Broth: White and Brown

The easiest way to make broth is to combine meat or fish trimmings and bones with flavorful vegetables such as carrots, onions, garlic, and celery, plus a bouquet garni, and then add enough cold water to cover. Professionals call broth made in this way white stock because none of the ingredients is browned ahead of time. White stock is best used as a backdrop for other flavors and in pureed soups or pale soups, where a deeply colored broth would interfere with the soup’s appearance.