|
Broth
Apr 1, 2015 20:23:43 GMT
Post by feather on Apr 1, 2015 20:23:43 GMT
Chicken broth or Bone broth....a discussion.
I poached a chicken, with seasonings, onions, garlic, took out the chicken, refrigerate, and refrigerate the broth. Next day, take the chicken off the bone, put the bones and skin into the broth and cook all day. OR take the chicken off the bone, roast the bones and skin, then put it in the broth and cook all day. Strain. Cool, take off the fat on top.
When it is a beef roast, I roast it , take the meat off the bone, and then roast the bones, then put in water, add more seasonings and cook all day. Strain, check seasonings and use in soups or drink.
With the chicken broth I add a little lemon juice and now I'm adding diced preserved lemons (in salt). Oh my, it is delicious. Chicken and lemon go so well together.
What about you? Any tips?
|
|
|
Post by Maura on Apr 1, 2015 21:36:17 GMT
I guess pretty much the same. When I roast a chicken I keep the drippings separate in the refrigerator. Then I take off all the meat and simmer the chicken bones along with bones from the freezer I have saved (pork chops, lamb). An hour before I estimate I’m done I add an onion. Remove bones and onion. Now I have a broth that I add the drippings to. I may use all of the broth for a soup today and a stew tomorrow, but if there is a lot (like from a turkey) I will divide into little tubs and freeze.
I never thought of using lemon, shame on me. You could use zest, as well. For spices, I am frugal. Salt, maybe sage, maybe ginger, maybe garlic. I like to use different spices to make my basic recipe a little different each time.
I also put in carrots and potatoes. May add rice and/or lentils. When I am adding spinach or kale, I don’t put it in the pot, I put it in the bowl as these make the soup bitter if left to simmer.
|
|
|
Broth
Apr 1, 2015 22:26:18 GMT
Post by feather on Apr 1, 2015 22:26:18 GMT
Maura, I notice how expensive herbs and spices were too. I planted sage, purple basil, and thyme from seed this spring. They aren't germinating yet. I use a lot of thyme, which I was surprised by. Then I save my small glass jars to put them in the fall. I also grow oregano (it is invasive), garlic, and cilantro (frozen). I still spring for things I can't grow, like cloves, cinnamon, ginger (dry and fresh), pepper, salt, lemons (fresh). If I can find some rosemary seeds, I might start those this week-end, indoors.
There is a greek soup, of chicken soup, with lemon, a little rice, and then it is slightly thickened, more silky, with egg yolks. I think it is called avgolomo soup.
Good tips, thanks!
|
|
|
Broth
Apr 2, 2015 21:46:05 GMT
Post by Maura on Apr 2, 2015 21:46:05 GMT
By frugal I meant I don’t like a lot of spice. I will use one or two spices, sometimes three. Today I used salt and sage in the chicken pot pie experiment. I also cooked down an onion, which adds a lot of flavor.
|
|
|
Post by claytonpiano on Apr 3, 2015 1:02:59 GMT
Nourishing Traditions book says to add vinegar as you cook the bone broth to help remove all the goodies. I read somewhere that you should break the bones first to be sure that the morrow is exposed as the broth cooks down. It does seem to get darker that way and by roasting first makes it more gelatinous. Your own bone broth certainly is delicious! We love it.
|
|