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#Post#: 80318--------------------------------------------------
How do you make Stock or Broth?
By: jpcher Date: October 22, 2023, 12:46 pm
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It's a beautiful fall day, a bit of chill in the air and time to
make stock or broth (what's the difference in terminology? Are
they the same thing?)
I have my stock pot on simmer now -- full of chicken bones with
some meat and skins, celery, carrots, onion, thyme, garlic, and
jalapeno peppers. Wondering if, maybe, I should add some
potatoes.
I'll let it simmer for another hour or so (it's already been
simmering for an hour, the house smells awesome!) and then let
it cool and then strain it and put it in containers to freeze.
I use my stock for soups and gravies and a bit of additional
flavor when cooking meat.
How do you make your stock? What do you put in it? How long do
you let it simmer? What do you use it for once it's done?
Let's talk stock (or broth!) Do you have any tips or tricks
you'd like to share? ;D
#Post#: 80322--------------------------------------------------
Re: How do you make Stock or Broth?
By: EmmaJ Date: October 22, 2023, 7:08 pm
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I make mine pretty much the same as you, except I’ve stopped
using jalapeño. The older I get the less I can tolerate spicy
foods, which makes me very sad. I don't think potato will add
anything to the stock - they're too starchy.
Stock is made with bones, broth without bones.
I use mine primarily in soups and gravies, and will occasionally
make rice using my stock.
Looking forward to new ideas others may have. I have three
containers of ham stock and five of chicken stock in my freezer.
#Post#: 80327--------------------------------------------------
Re: How do you make Stock or Broth?
By: lowspark Date: October 23, 2023, 8:54 am
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I will often make stock with the remaining bones, skin, juices
of a rotisserie chicken. Or a turkey, on the rare year when I
cook one. I've also made seafood stock out of shrimp shells if I
happen to peel a lot of raw shrimp.
I freeze it individual containers, two cups each. That way, it's
easy to defrost as much or as little as I need.
I use them for making soups of course, and when I have them in
the freezer, rice.
#Post#: 80330--------------------------------------------------
Re: How do you make Stock or Broth?
By: Aleko Date: October 23, 2023, 11:30 am
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After serving a meal of good-quality crustacean shellfish -
prawns, shrimps, crab, lobster, the species doesn’t matter but
they must be good fresh sweet ones - if there are enough shells
to make a soup (and if I have the time - it’s a lot of work) I
make them into a bisque with tomatoes, sweated onions etc.
Otherwise I just make seafood stock; all you have to do is smash
up any big bits like crab shells, cover them with cold water and
bring to the boil, then let simmer for at least half an hour.
Let cool, strain the stock off and freeze till wanted.
If you (and the people you love enough to cook for) love fish
and seafood, it’s well worth doing this even if you end up with
less than a cupful of stock. It’s great for cooking rice in, to
accompany a fish dish, or as a basis for a sauce for fish. Or if
I can stockpile enough, I use it as a base for a fish soup or as
the liquid for a fish/seafood fondue. Both are easy and
delicious if you start with a good crustacean stock; you
literally just have to add some fish and seafood.
#Post#: 80335--------------------------------------------------
Re: How do you make Stock or Broth?
By: STiG Date: October 23, 2023, 10:14 pm
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I now use my InstaPot for making stock. I put the bones in with
some celery leaves and onion. I top it up to the line with
water. The cycle I use takes about 4 hours. I strain off the
liquid and then pick any good meat off the bones. The liquid
goes in the fridge overnight to skim off the fat layer,
especially when I'm using beef bones that I get with our side of
beef. Last year at this time, my freezers were full so I ended
up pressure canning my soups and leftover broth. Very handy to
use, since I don't have to thaw it.
#Post#: 80580--------------------------------------------------
Re: How do you make Stock or Broth?
By: Winterlight Date: December 2, 2023, 5:54 pm
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I am lazy and buy premade bone broth with protein most of the
time. What I have done is to cook a whole chicken in the crock
pot in a quart of the bone broth with a bunch of aromatics like
garlic, and then use the intensified BB for soup after I
strained it.
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