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Started By
Message
re: Chicken Broth (Photos)
Posted on 2/23/15 at 8:47 am to 8thyearsenior
Posted on 2/23/15 at 8:47 am to 8thyearsenior
quote:
Once you start making your own stocks(fish, chicken, beef, shellfish, and vegetable) and always having them in the freezer your cooking will really take off.
I have a dumb question.
For what would I use these vast quantities of stock?
I suppose I am not cooking many things that call for stock?
Posted on 2/23/15 at 8:49 am to Tigertown in ATL
you never make soup? stew? gumbo? roast? gravy?
Posted on 2/23/15 at 10:43 am to Tigertown in ATL
I like both roasted bone stocks and chicken broths. Just depends on what I'm making. I prefer a broth for a chicken noodle soup. A good strong one, but I prefer the broth and the chicken makes a good chicken salad, though I usually just roast the chicken when I'm intentionally cooking it for chicken salad.
A ham stock with knock your socks off. So will a good beef stock. You can make them and reduce them so they don't take up much freezer space. A ice cube of strong beef stock added to your roast gravy, for example, will go a long way in making it taste great.
There are some good bases out there for shoring up soups and gravies, but they are not the same as a good strong homemade version.
Stocks are not difficult to make. Roast bones and then let them all simmer, strain, use or freeze. I bought a $50 18 quart roaster from Sam's years ago and I usually cook stocks overnight in it on low.
Many times, I'll roast bones and veggies in a large foil pan. Remove them and deglaze it back in the oven, pour it all in the roaster. When I've strained, I put discard the bones and veggies in the roaster, mash it up and toss it.
A ham stock with knock your socks off. So will a good beef stock. You can make them and reduce them so they don't take up much freezer space. A ice cube of strong beef stock added to your roast gravy, for example, will go a long way in making it taste great.
There are some good bases out there for shoring up soups and gravies, but they are not the same as a good strong homemade version.
Stocks are not difficult to make. Roast bones and then let them all simmer, strain, use or freeze. I bought a $50 18 quart roaster from Sam's years ago and I usually cook stocks overnight in it on low.
Many times, I'll roast bones and veggies in a large foil pan. Remove them and deglaze it back in the oven, pour it all in the roaster. When I've strained, I put discard the bones and veggies in the roaster, mash it up and toss it.
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