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sewcrazy
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| Posted: Sept 01 2009 at 2:26pm | IP Logged
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I cook broth 3 days. It takes that long to break down the marrow, and that is when you get the richness of the broth. It will get gelatinous. That is when I know it is ready.
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LeeAnn
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stellamaris
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| Posted: Sept 01 2009 at 3:07pm | IP Logged
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JodieLyn wrote:
| 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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Yes, I forgot I used to do this! I actually liked it because I would reduce the stock so it was concentrated. That way it didn't take up as much space on the shelf. I just added water when I heated it. Also, you can put meat in it as well. Thanks for jogging my memory! Unfortunately, my pressure canner is down at our house in VA...we're renting in DE.  Maybe next time I'm there, I'll grab it. Our freezer here is super-tiny, just the top of a small refrigerator, so pressure canning the jars would be great!
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Mackfam
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| Posted: Sept 18 2009 at 2:06pm | IP Logged
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SuzanneG wrote:
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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I'm all ears when you're ready to wax eloquent!!!!
Do you guys ever see a great thread and think, "Aw Nuts! there's just too much other stuff goin' on right now...no time to read about broth today."  ????????? So, I didn't/couldn't follow along with all of you at first. Well, I caught up finally...took notes...and just wanted to say how much I enjoyed reading about how all you ladies make your stock! I'm glad to see that I'm doin' some things right!
My method is fairly similar to all of you -- I roast a chicken first, stuffing the interior with onions, lemon, and rosemary...then I make my stock with just the leftover chicken and the carcass, and standard broth veggies.
Susan, I was glad to read that you do yours in your dutch oven in your oven. That was one of my questions! Thanks for answering it!
So...continue waxing, my friends! All ears here!
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stefoodie
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| Posted: Sept 18 2009 at 2:39pm | IP Logged
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Finally made it to this thread! We *love* broth. I have memories of my mom cooking broth over an open fire in the yard for several hours, when I was a child. We had one of the hired help (we weren't wealthy, just the way of life there) blow through a pipe every now and then to keep the coals going.
Horror story about broth: as a newlywed eagerly devouring cookbooks, I read the part about saving scraps and all kinds of things to make stock. So I stockpiled for over a month, then put it all in and made my stock. Or so I thought. I used it for some wonton soup and invited my best girl friend over to have dinner with us -- she's a great cook -- and NONE OF US could eat the soup! Ack! It was just waaaaay too much of... everything... I guess. I had dumped pork and chicken and beef and lamb bones in there. Various herbs too. At least I knew enough not to put in shrimp shells or fish bones. But I might as well have dumped everything else in the fridge including old peanut butter and moldy yogurt, the way it tasted! 
Happily, I have since then learned to make more delicate broths.
A simple Filipino broth: just chicken, salt and water. Tastes great with bean thread vermicelli. Our simple soup is also just garlic-onion-carrots-small pasta, sauteed, plus meat from the carcass and other veggies chopped small. Evaporated milk poured in at the table for people who like their soup creamier.
Chinese "superior broth" (that's what they call it) can simmer for days and days and days -- you can put ginger and rice wine and other goodies to flavor it.
And of course with French preps you have one going all the time. I'm suddenly wanting an Aga all over again.
And now I have to go -- I need to make some broth for my sick 7-yo to sip something good tonight.
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SusanJ
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| Posted: Sept 18 2009 at 3:29pm | IP Logged
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Books,
I think maybe you didn't cook your stock long enough. I think the words "stock" and "broth" mean different things. I can't back this up with a link but I think I've read that "broth" is flavored water (even if you flavored it yourself with real ingredients) whereas "stock" is what you get when you get all the marrow out of the bones.
I said 24 hours in my original post but we really cooked our chicken carcasses for more like 36. They went in Saturday night and came out Monday morning. Beef should go 48-72 hours. It could also have something to do with the way the chickens were raised? I've never made stock from conventional chickens so I'm not sure about that. And we always add veggie scraps from the week (saved in the freezer).
Also, in case any of you try the crock pot and it doesn't work, I find that mine runs too hot, even on the lowest setting. You really want the water just barely simmering under the surface.
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Bookswithtea
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| Posted: Sept 18 2009 at 4:30pm | IP Logged
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SusanJ wrote:
Books,
I think maybe you didn't cook your stock long enough. I think the words "stock" and "broth" mean different things. I can't back this up with a link but I think I've read that "broth" is flavored water (even if you flavored it yourself with real ingredients) whereas "stock" is what you get when you get all the marrow out of the bones.
I said 24 hours in my original post but we really cooked our chicken carcasses for more like 36. They went in Saturday night and came out Monday morning. Beef should go 48-72 hours. It could also have something to do with the way the chickens were raised? I've never made stock from conventional chickens so I'm not sure about that. And we always add veggie scraps from the week (saved in the freezer).
Also, in case any of you try the crock pot and it doesn't work, I find that mine runs too hot, even on the lowest setting. You really want the water just barely simmering under the surface. |
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We raise our own chickens. And they are also really big.
Why would the crock pot running too hot affect the marrow coming out? I'll watch next time and see if its boiling or just simmering. I guess I could crack the lid if I needed to??
Are you saying you left a pot simmering on the back of your stove for 3 days straight??? I have an electric stove. I need to use the crock pot because my electric bill is already off the charts from not having a propane stove and dryer.
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JodieLyn
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Really from a stove and dryer? I've always figured it was the electric water heater killing us.. the other things don't seem to make that big of difference.
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Bookswithtea
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| Posted: Sept 18 2009 at 4:39pm | IP Logged
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JodieLyn wrote:
| Really from a stove and dryer? I've always figured it was the electric water heater killing us.. the other things don't seem to make that big of difference. |
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Dh works in the electric utility industry. He says any time you use electricity to heat, its an enormous energy drain. He thinks we'd see a huge savings if we switched out both for propane (not cheap either but more energy efficient). Most of the people I know who built their own homes put in propane stoves and dryers, so I'm guessing there must be some wisdom in it.
I don't know if our water heater is electric. Hmmmmmmm...that might be part of the problem, too. All I know is every year the bill keeps going up and I swear I'm not doing more laundry or baking or showering than I did the year before. I'm trying not to run the oven for long, making cookie bars instead of individual cookies, and using the crock pot or rotisserie instead of the oven for roast chicken, things like that...I even called and had them switch out the meter once because I was sure there was something wrong with it! 
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mothering ds'93 dd'97 dd'99 dd'02 ds'05 ds'07 and due 9/10
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: The Beauty and Benefits of Broth
