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03-04-2018, 01:11 PM | #1 |
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making stock/broth
Ok , for the last several months we have been making stock...
every week I buy a whole chicken or turkey breast cook it for the girlfriends lunches for the week ( get 2 weeks from a chicken , 3 weeks from turkey breast , whole turkey might double that). This week is vegetable broth since still have a supply of chicken for the week .. my typical ingredients depending on what we have left over is... Carrots, celery , onion , shallots , parsley and or thyme , peppercorns , bay leaves ,green pepper ... this week I added leeks... if its a chicken/ turkey week then the remnants of that too... I haven't yet tried roasting the carcasses (sp?)... I did the veg's a little this weekend... then I dump a bunch of water over it all and bring the whole mess to a boil then turn down to simmer , let it go 3-5 hours depending what I am doing , I have read that very diminishing returns after about 2 hours... edit... i should add , then we freeze it in 2 cup portions , need to find better containers than ziplocks too... always looking for new/better ideas... thoughts... Dan Last edited by N8DCJ; 03-04-2018 at 01:44 PM. |
03-04-2018, 01:45 PM | #2 |
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That's how my wife cooks a chicken. Five hours in a crock pot. Ruins all of the food, but the stock is always pretty good.
Roasting the things, especially the carrots and carcass, for example, would liven it up. |
03-04-2018, 03:46 PM | #3 | |
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Quote:
The 5 hour thing made me laugh out loud... sorry man , but , you have good stock anyway... Dan |
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03-04-2018, 03:49 PM | #4 |
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That's just plain awful. I think that I'd find a way to"accidentally" kill the Crock-Pot.
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03-05-2018, 11:19 AM | #5 |
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slice in some ginger (fresh) to your veggie broth, maybe add some miso or dashi (it won't be veggie if you add dashi but it will be delicious)
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03-05-2018, 11:42 AM | #6 |
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I will attest that this is true. I often fortify my stock with cream of chicken and cream of onion condensed soups to make a soup or dumpling dish. Lots of onion, celery and bell pepper and garlic too.
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Every time you think you've become too cynical, the world finds a way to teach you that the real problem is that you haven't become cynical enough Free speech is free speech is free speech. There is no qualifier. If you aren't outraged, you aren't paying attention. Never attribute malice to that what can be explained as stupidity. Unborn lives matter too. |
03-05-2018, 11:43 AM | #7 |
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Fresh thyme is absolute too.
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Every time you think you've become too cynical, the world finds a way to teach you that the real problem is that you haven't become cynical enough Free speech is free speech is free speech. There is no qualifier. If you aren't outraged, you aren't paying attention. Never attribute malice to that what can be explained as stupidity. Unborn lives matter too. |
03-05-2018, 12:03 PM | #8 |
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I understand where you are coming from, but there are times when I don't want thyme or other herbal elements... just the clean stock flavor. But that is me and I am strange and all that. I also don't usually add any salt, I figure I can add that when I cook.
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"Success is not final, failure is not fatal: it is the courage to continue that counts." - Sir Winston Churchill "A sick thought can devour the body's flesh more than fever or consumption." - Guy de Maupassant |
03-06-2018, 07:31 PM | #9 |
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Yeah, I know what you mean. I'm boiling a ham bone for a batch of white beans. I put thyme in the dish, but late in the cooking.
I don't know about you, but behind salt and pepper, thyme is the most versatile spice in the cabinet.
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Every time you think you've become too cynical, the world finds a way to teach you that the real problem is that you haven't become cynical enough Free speech is free speech is free speech. There is no qualifier. If you aren't outraged, you aren't paying attention. Never attribute malice to that what can be explained as stupidity. Unborn lives matter too. |
03-06-2018, 09:44 PM | #10 |
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You know I used to believe that Jason. but Spain made me believe in pimenton
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