old posted question
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old posted question
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Hi Folks! I had posted a question on how to get my beef/chicken broth more flavor w/o using boullion.  I can't find where I posted it or any suggestions.  Any ideas for me on how to navigate
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old posted question

posted at 2/5/2011 10:27 AM EST
Posts: 336
First: 11/28/2008
Last: 3/1/2014
Hi Folks!
I had posted a question on how to get my beef/chicken broth more flavor w/o using boullion.  I can't find where I posted it or any suggestions.  Any ideas for me on how to navigate this website better?  Thanks for the positngs on berry picking w/Digger I was able to find those. 

Re: old posted question

posted at 2/5/2011 11:51 AM EST
Posts: 7289
First: 6/23/2010
Last: 4/15/2014
I agree with every wodd Nikki said (I usually do!!)
When I want good broth I buy the unpopular pieces of chicken, necks backs, things like that .... Those are so hard to find so when I see them, I buy them and toss in freezer.
Once in a while when a whole chicken is on sale at a great price I'll buy that, remove the breasts and wings I want and toss the rest into the pan.
When just the pieces I don't want, legs and thighs, are on sale I'll buy those and use for stock.
It's expensive but when I want a really super stock I use cans of Swanson's chicken broth instead of water.

Re: old posted question

posted at 2/5/2011 12:31 PM EST
Posts: 166
First: 1/13/2011
Last: 2/1/2012

I make my own when I can.  I like College Inn chicken broth, but I, also, stopped at Aldi's and really like their box/ 32 oz chicken broth.  I was surprised it was really good and 1.19 compared to Great Value @ 1.78.

The only bullion I will use is "Maggi", found in the Latino isle @ Walmart, but you did not want bullion anyway.
Maggi tastes close to real broth for soup base for those who do use bullion.

Re: old posted question

posted at 2/5/2011 1:02 PM EST
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
Hi Lisa,The best chicken and beef broth start with bones,I like to brown the bones in the oven first.Then I put them in a soup pot and cover with cold water.I bring to a boil and then lower the heat to a simmer,skim off any foam.You can add an unpeeled onion that you have rinsed off,whole stalks of celery and carrots,this just makes it easier to remove after the broth is done.The skin on the onion will add color to the broth.I add salt and peppercorns,you can add any herbs or spices that you wish tie those in cheese cloth (Bouquet Garni ) for easy removal.I simmer for at least a couple of hours.Allow the broth to cool and remove the bones and whatever else you added and strain the broth.I refrigerate over night and the fat will rise to the top and it will be easy to remove and discard.The broth will keep in the refrigerator for 3-4 days and in the freezer for 4-6 months.You don't have to brown the bones but I think it adds more flavor and color.Chicken wings ,backs and necks are the best choice for chicken broth.When I roast a chicken or turkey I save all the bones and make a broth out of them we call it carcass soup.The best choice for beef is shank and oxtail .When I have Prime rib I use those bones,but I do brown them to get rid of some more of the fat.

Re: old posted question

posted at 2/5/2011 11:09 PM EST
Posts: 319
First: 11/6/2008
Last: 8/7/2013
In Response to old posted question:
Hi Folks! I had posted a question on how to get my beef/chicken broth more flavor w/o using boullion.  I can't find where I posted it or any suggestions.  Any ideas for me on how to navigate this website better?  Thanks for the positngs on berry picking w/Digger I was able to find those. 
Posted by Lisa K


Go to the top of the page to "My VBB" and click on it. It will take you to your private page/pages and it will show EVERY post you have made, when made and which topic/forum it was posted in. Find the one you want and click on it and it will take you to it.


For good broth/stock, do as the other lady suggested and put the bones and skin on a roasting pan and bake until browned. Then use a mallet and crack them to expose the marrow and get the very best taste. Add them to a  pot of boiling water with a couple of sliced carrots, sliced onion, sliced celery, bay leaf it wanted and other herbs and bring to a boil and reduce heat and simmer for an hour or more. Strain thru several layers of cheese cloth. To de-fat your stock, let it cool and skim the fat off.

For beef stock: http://simplyrecipes.com/recipes/how_to_make_beef_stock/

For good chicken stock: http://simplyrecipes.com/recipes/how_to_make_chicken_stock/

Re: old posted question

posted at 2/6/2011 12:14 AM EST
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
In Response to Re: old posted question:
In Response to old posted question : Go to the top of the page to "My VBB" and click on it. It will take you to your private page/pages and it will show EVERY post you have made, when made and which topic/forum it was posted in. Find the one you want and click on it and it will take you to it. For good broth/stock, do as the other lady suggested and put the bones and skin on a roasting pan and bake until browned. Then use a mallet and crack them to expose the marrow and get the very best taste. Add them to a  pot of boiling water with a couple of sliced carrots, sliced onion, sliced celery, bay leaf it wanted and other herbs and bring to a boil and reduce heat and simmer for an hour or more. Strain thru several layers of cheese cloth. To de-fat your stock, let it cool and skim the fat off. For beef stock: http://simplyrecipes.com/recipes/how_to_make_beef_stock/ For good chicken stock: http://simplyrecipes.com/recipes/how_to_make_chicken_stock/
Posted by Wa-Ha K


Hi WA-HA K, thanks for posting those links.I copied them.I have been cooking and baking so long that I just do it without thinking about it and I usually don't use recipes.I'm trying to put some recipes together for my boys so they will have them when I'm gone.It's just so much easier than me trying to write them out.Thanks again.

Re: old posted question

posted at 2/6/2011 9:03 AM EST
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
I think many people use the terms Broth and Stock interchangeably so it can be confusing.
Good to know how to do both. 

Re: old posted question

posted at 2/6/2011 9:45 AM EST
Posts: 416
First: 8/7/2008
Last: 1/17/2012
All the posted recipes sure sound good. Will have to try that baking for the bones for sure, lots and lots of good tips.

Re: old posted question

posted at 2/6/2011 10:45 AM EST
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
In Response to Re: old posted question:
All the posted recipes sure sound good. Will have to try that baking for the bones for sure, lots and lots of good tips.
Posted by Sharon T


Hi Sharon there you are! How are you?Glad to see you back.

Re: old posted question

posted at 2/6/2011 10:52 AM EST
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
This has nothing to do with soup,but I use bones in my spagetti sauce also.Pork neck bones,and I just made some with bones from some pork roasts my brother used for homemade sausage.I brown the bones in the oven some easier than browning on the stove.I add all my ingredients in the pot and then in goes the bones.I cook this sauce for at least 8 hrs.I gave some to a Chef friend of mine and he said it was the best he had ever eaten.Too bad for me because he gave me some bones, now he says from now on he is keeping his to use for his sauce.Frown 

Re: old posted question

posted at 2/6/2011 11:46 AM EST
Posts: 2160
First: 8/8/2008
Last: 4/15/2014
Great infor but what about salt I like to get a can of broth with out salt does anyone know what brand has no salt.

Re: old posted question

posted at 2/6/2011 12:19 PM EST
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
Stock is more concentrated and is used in other cooking for it's flavor, and in soup also.

Re: old posted question

posted at 2/6/2011 11:53 PM EST
Posts: 1400
First: 8/9/2008
Last: 6/2/2013
Thank you all for all the great info and tips.  Some of it was new to me.

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