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Cay Gibson
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| Posted: Aug 18 2009 at 1:16pm | IP Logged
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Can we talk about broth?
My friend Wendy shared this article:
Broth is Beautiful by Sally Fallon, author of Nourishing Traditions
Wendy is going to start a "broth project" when the weather changes and I'm thinking of taking the girls for a "visit." 
Can we do some research and sharing here?
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Cay Gibson
"There are 49 states, then there is Louisiana." ~ Chef Emeril
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amyable
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I'd love to. We started buying a whole chicken about every two weeks, and making broth/soup from it on a regular basis - mostly hoping for some health benefits. I'd love to learn more and discuss it!
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SusanJ
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We made stock from our chicken carcass every week or two last year. We'd pull off any leftover meat from the whole bird or the parts depending on what I'd cooked. Then all the bones went in the pot. I use a dutch oven for just a single bird. Then we acutally put it in our oven at 200 degrees for 24 hours. Some ovens have a Sabbath mode that allows you to do this. We felt it was safer than having a flame going on the cooktop all that time. Then we'd strain all the stock into a pitcher, put it in the fridge and use it for cooking liquid for rice and grains during the week or make soup with it. My husband loved having a simple Pho-inspired soup for lunches when he was home. Very yummy and healthy. Beef stock is easy too but the smell is harder to take for the 48 hours or so it should go.
Susan
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guitarnan
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We make broth, too - yum!
We started a wonderful tradition many years ago when we discovered our Thanksgiving hosts don't keep their turkey bones...now the ladies shop on Black Friday and the menfolk make turkey soup!
In one of his cookbooks, Pierre Franey has you cover chicken/turkey bones with cold water, bring to a boil, then dump that water and rinse off the bones. You then cover them with more cold water and add your veggies to make stock. We use this method - don't know if it changes anything, but dh prefers it so I do it.
My daughter's godfather saves celery tops, etc. as he trims up veggies and throws them into a freezer bag - when it's full he makes vegetable stock. I have not tried this (I think I am hardwired to throw trimmings away - I can't even remember to use my cloth grocery bags!) but it definitely works for him.
Excellent thread. I love soup!
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Stephanie_Q
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Like Susan, we use the stock from boiling a chicken carcass for cooking rice - it's never as flavorful as broth from cooking a whole chicken and makes the rice more nutritious.
The only time we really cook a whole chicken is when we butcher an old laying hen. There's not much meat and it's tough, but makes great soup!
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JodieLyn
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Susan, I use my electric roaster.. of course I mostly use the turkey carcass.. it's great instead of having to clean the roaster after roasting a turkey, we just toss the bones back into the roaster and cover everything with water and make broth.
Soaks the pan at the same time it makes the broth  
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SaraP
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I use the crockpot.
A chicken carcass or beef marrow bones, celery, carrots, onion, garlic, salt, vinegar and cold water to the top and let it go on low overnight. Then in the morning I pour it through a colander into a big pan, refrigerate, skim the fat and freeze it in 6-8C portions for soups, etc.
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yitlan
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I make broth regularly from the chicken carcass (most often, though sometimes with beef bones) and I also use the crockpot. I am a traditional foodie, so Sally Fallon is a common name in my home and circles! I will probably even go to the WAPF conference this year. Broth is so healing and love knowing I'm giving my family such a wonderful food.
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CrunchyMom
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SaraP wrote:
I use the crockpot.
A chicken carcass or beef marrow bones, celery, carrots, onion, garlic, salt, vinegar and cold water to the top and let it go on low overnight. Then in the morning I pour it through a colander into a big pan, refrigerate, skim the fat and freeze it in 6-8C portions for soups, etc. |
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This is what we do.
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DianaC
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This thread topic is very intriguing - looking forward to learning more! I have never made my own broth.  I skimmed parts of the article and was surprised that there was so much that I'd never heard before (having a degree in biology with a concentration in nutrition).
Is there a rule of thumb for how much water/vegetables/seasonings to add? For instance, I may use the bones from a whole cut up chicken that I've purchased from the grocery.
Or what if I just use the bones left from a bone-in beef roast?
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yitlan
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I just add whatever I have around. Sometimes very little veggies, sometimes more. I don't really do any seasonings. It always turns out well!
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KC in TX
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JodieLyn wrote:
Susan, I use my electric roaster.. of course I mostly use the turkey carcass.. it's great instead of having to clean the roaster after roasting a turkey, we just toss the bones back into the roaster and cover everything with water and make broth.
Soaks the pan at the same time it makes the broth
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What a great idea! I'd be more inclined to do it this way. Why can't I come up with these things on my own?
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sewcrazy
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I have a huge pot boiling right now! I make aobut 3 gallons of chicken broth a month and another 2 gallons of beef or pork.
My dh was at the market Saturday and got 3 scrawny chickens for $1 each. Then I added an over ripe summer squash (tough and seedy) beet tops, onion skins and tops, carrot tops and peels, a lemon, a sprig of rosemary, a sprig of thyme, a couple garlic cloves, salt and pepper. Its been simmering since Saturday.
For dinner tonight, I scooped out some broth. I boiled barley and chopped veggies from the garden in it. A touch of sweet and sour sauce, then the left over pineapple chicken from last night's dinner. It was quite tasty. 
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LeeAnn
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SuzanneG
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I love talking about BROTH....it's a family obsession....MY birth family....not me and Pete . In fact my mom is here and we had our obligatory BROTH conversation last night!!!!!!
.....Back later to read everyone's responses and wax eloquent about the Broth-System at our house!!!!!!!!!!   
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stellamaris
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I try to keep a bag or plastic container of "scraps" for broth in my freezer. I toss in any clean vegetable trimmings (onion skins, carrot tops and peels, celery leaves, whatever, just not cabbage or broccoli, they're too strongly flavored), any leftover bones or meat trimmings, cooked or uncooked, and bits of herbs that I have left over from cooking other dishes (especially parsley and thyme). When we have chicken for dinner, I just toss the contents of the bag in with the chicken bones, add a little vinegar, and let it sit about 1/2 an hour. Then bring to a boil, skim, and cook over low heat for 24 hours (for chicken, longer for beef). I store the broth in the freezer in quart mason jars. Be sure to cool the broth before freezing the jars and leave plenty of space at the top or they will crack. We had quite a few crack before I figured that out! But I take the chance of a few cracks, because I like the reusable jars and because they are easier to defrost in the microwave or set in a pan with warm water.
Super easy favorite soup: 1 quart chicken broth, 1 can coconut milk, juice 2 limes, some grated ginger, a little fish stock, a touch of red thai chili paste,salt, julienned basil and leftover diced chicken and rice. Yum!
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Servant2theKing
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This thread is wonderful! I'm so inspired! Has anyone ever noticed a difference in the appearance of broth made from your own meat, as opposed to broth from a can? Chicken broth from fresh chicken has beautiful golden bubbles throughout. Canned chicken broth looks flat and lifeless...makes one wonder whether there's a difference in the nutritional value.
This thread fits well with the one on freezing prep items...can't wait to pull out the electric roaster and make several batches of chicken broth to go with homemade egg noodles this winter. (BTW homemade noodles freeze very well.) Now I know why I purchased several 3 liter Rubbermaid containers on sale for $1 apiece...they'll be perfect for freezing broth! Hmmm...if we run out of freezer space, doea anyone know whether it's possible to can broth or stock?
Thank you Cay for sharing this wonderful idea!
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JodieLyn
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Caroline - since you're using quart jars anyway, you might consider pressure canning them. I've done that and it's so nice.. just open and dump. No defrosting.
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Bookswithtea
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I have a question. I made broth (using Fallon's basic recipe but without the chicken feet ) several weeks ago, using leftover carcasses from our own pastured chickens. They are *big carcasses* from chickens who originally weighed around 7 lbs, but we had pretty much picked them clean before I used them. The broth just wasn't as rich as I was expecting. I did it overnight in the crock pot as others mentioned.
What am I doing wrong? Or is it the chicken feet that add the richness? I'm actually considering asking the butcher to save our feet for us when we go to process the batch we are currently brooding. I will have to hide that from my kids though, who keep reminding me of what broiler chickens step in, all day long! 
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JodieLyn
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did you add enough salt? often that's the "lack of flavor".
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Jodie, wife to Dave
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Bookswithtea
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JodieLyn wrote:
| did you add enough salt? often that's the "lack of flavor". |
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Ummm...I'm not sure? I filled the crock pot (6 qut) with as much water as it would take after the veggies and the carcass (and I did add some vinegar, too). How much salt should I add?
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: The Beauty and Benefits of Broth
