Foundational Brothcrafts

The core broth systems of brothcraft: built through distinct extraction methods, bones, and aromatics that cannot be recreated from another broth. These nourishing foundations shape the flavor, body, and character of everything that follows. These are meant to be stored in your freezer for up to 3 months, and use whenever you want a rich, flavorful broth.

Clear chicken bone broth with vegetables

Standard Bone Broths

Simple foundational bone broths that you can use alone or layer into your recipes.

Beef Bone Broth

Deep, rich broth with roasted marrow and knuckle bones.

Chicken Bone Broth

Lighter broth ideal for soups, sipping, and everyday cooking.

Pork Bone Broth

Hearty pork broth with a rich body for soups and braises.

Fish Bone Broth

Delicate broth with gentle umami and short simmer time.

Shellfish Bone Broth

Shellfish-forward broth with sweet depth from roasted shells (lobster works beautifully).

Collagen Broth

This broth uses high pressure (not the low-pressure programs in standard bone broth recipes) to pull collagen quickly from feet. Freeze the result for paitan, dumplings, and anywhere you want body without a second long simmer. Because chicken feet has very light bone flavor, adding any amount to any type of soup, including non-chicken recipes, you make will give your soups extra collagen any time you need it.

Exception: Do not add to Pho as pho needs to remain crystal clear, and adding this collagen broth will make pho cloudy.

Chicken Feet Collagen Broth

High-pressure Instant Pot extraction from chicken feet for maximum gelatin—separate from low-pressure standard bone broths.

Vietnamese Pho

There are many ways to make pho broth, but this is my favorite method as it is least time consuming, yet produces the best flavor.

Beef Pho Bone Broth

Deep, aromatic pho broth built from beef bones and charred aromatics.

Ramen

Japanese ramen starts with a foundational stock you can keep on hand. Tonkotsu is a rich pork emulsion—freeze it in jars, then season with tare and toppings when you build each bowl.

Tonkotsu Bone Broth

Pork bones emulsified into a thick, opaque white soup—the classic Hakata-style ramen foundation to freeze and build bowls from.

How to store bone broth in the freezer

Cool the broth, then pour it into a freezer-safe jar. Do not fill to the rim.

Fill only about two-thirds of total volume. Broth expands when frozen; headspace gives ice and vapors room so pressure does not build up and the glass jar is less likely to crack in the freezer. Store for up to 6 months in freezer.

Seal, date the jar, freeze, and thaw in the fridge before using.