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Post by sss3 on Nov 14, 2019 22:49:27 GMT
It's been yrs since I made chicken broth. Want to make it simple. Rotisserie Chicken carrots celery onion I don't have rosemary or sage. Any other ideas?
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Post by Use Less on Nov 14, 2019 23:50:53 GMT
I don't put those herbs in, anyway. They can be strong when steeped for a while. Parlsey? If I have leftover tabs of veggies like green or yellow beans, scallion tops, lettuce or anything else not strong-flavored, in it goes.
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Post by sss3 on Nov 15, 2019 0:00:09 GMT
Broth smells awesome.
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Post by mogal on Nov 15, 2019 2:19:57 GMT
I always add a teaspoon or two of apple cider vinegar to help extract minerals from the bones. Don't know if it works but they seem to be more rubbery after being cooked in ACV than without. You can't taste it at all. If I'm doing a large pot full, say 3 gal or so, I add more ACV.
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Post by Tim Horton on Nov 15, 2019 3:41:20 GMT
The two things Sweetie has done reciently are...
With the bones of a roticerary chicken, an onion, a carrot, a little garlic, water. Cook down well, strained, canned a liter jar of broth.
With a frozen beef roast in the counter top roaster oven. Beef roast with garlic, yellow mustard, a little water. Once the roast was out, more water, an onion and cook. Cool, strain, can a liter of beef broth.
Any thing used to make and strained from the broth goes into the chicken bucket.
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