So now we have some broth.My questions are 1-Is there an optimal cooking time? 2-Which bones are best,are some just not worth the trouble? 3-How do you prepare broths? 4-How do you use broths? .............
I just toss my bones in a pot and boil...We don't do a lot of beef (hardly any) so that I don't know about...all chicken bones work. I don't know what to do with pork broth, so except to feed the critters, I don't do anything with those bones. I've done some stocks, when I had a lot of vegs. and endings around. I use my broths for soups, pastas, rice and whatever else calls for chicken broth. I either freeze or can my broths.
I use pork bones for broth. Pork and chicken go together okay. I need to clean out the freeze and do the bones up. Beef and beef trimings go together. I use chicken/ turkey broth in paella which is rice and scraps for me. No beef. Pork be okay too. I just set out a kettle to do broth. I have half gallon tupperware freezer boxes for broth. (I also have extras to haul gravy in for huntinng. My son likes those boxes.) After hunting I have bones some trims and few chicken backs too. I use both cooked and uncooked bones. Game I have does not have bones.
I try to find recipes that do not call for fancy stuff.
Turkey broth at Xmas I boil the carass till falls apart about. I bust it up to get in kettle. Some times I add little celery and onion but both do not set with me as diarectic (SP) Little potato adds to it. I pick the bones for little turkey meat too. I have gotten all I could off before boiling. When I use broth I add chicken boilion if needs more flavor. I just cook it.
I have pork bones on boiling. Came off pork chops and pork steak. I see I have a ham bone piece but that goes for beans. Pork both to cook greens and beans. Rice what ever. This I am doing will be darker as on fried meat bones. I never had a decent fridge till I went to work and bought it. Got fridge/freezer. Never had a way to freeze anything before.
I would say put in a roasting pan with cover and water and cook. Just same as on top the stove. Most cook books say how to make a broth. Stock. That cook book say brown the meat in the kettle and add bones. Meat back they was cheaper. I cleaned and inventoried one basket in the freezer and the door. You can make veggie stock too. I think I have all the pork bones out. I have to get in boxes to freeze.
Today I am doing the beef bones and trimings off steak and roast and such. That ends cleaning out the freeze on that. I do have some chicken backs and wings to use up. I toss those in freezer doing hunting meals and take the good parts. That are eazy to debone and out on plates. So I have inventoried the freezer now. I tossed in alittle bag of what i thought was bones and it was red peppers. Not sure if hot or sweet but are in the bones and I added a bit of celery. Nothing else to add right now. In gallon or so of brth it willnot matter. Can add what ever when I use it.
Post by mommajeane on Nov 10, 2008 16:18:31 GMT -8
I really need to go through my freezer and see just what is in all in there and get it organized. I've been talking about it for a long time. I am hoping to get it done in the next couple of weeks, along with cleaning out the basement.
Last Edit: Nov 10, 2008 16:19:35 GMT -8 by mommajeane
" Be kinder than necessary, for everyone you meet is fighting some kind of battle"
Post by mightyspuds on Mar 12, 2012 18:21:01 GMT -8
Been taking the chicken broth and added a couple sheets of Nori seaweed in pieces,and today added some Wakame bits to broth.
Its an acquired taste but I like it a lot.
We decided we need to get more iodine and sea salt in our diets,seaweed is a good answer.Loaded with all kinds of minerals too.
And with a dead thyroid using more iodine might be a good idea,or not.Lots of debate but Ive noticed it sure isnt killing Asians.
Also can lightly toast nori over a flame,then fold over to make chips by wetting the seam with a tad of water,paint with sesame oil,add sea salt and sesame seeds and bake about 10 minutes at 350F to crisp,they are good,texture like fried pork rinds,sorta bubbly like the pork skins.A potato chip like snack.
Iodine in my vitamin pill. You would not buy that stuff here. Asians foods all you cpuld get in big city would be at supermarket. Lot of us older people are on low or no salt. Why the senior vitamins has it.
Would not do for .30 a qt here if much chicken or veggues.
There is bean dish that you roast the bones/meat for. I have wanted to learn to make. All kinds of odd and ends of bones and scrap meat. Mixed meats. To me sound like clean out the feezer. But if I did be more beans and less meat. Poor man version! Cassolet. If I do one I think it will be soupy, but is put in over to cook.
I do not think seaweed is allowed on my diet. Low salt and I am reading on sea salt can be safe to use. I got my doubts there. Salt is salt. I will get some more to have on hand. I only had a small amount I had got in bulk. Just a little to try that time and haad never used much of any of it.
Bowl of soup and good bread makes a meal. least sure does for me.
"Make it your ambition to lead a quiet life, to mind your own business, and to work with your hands, just as we told you, so that your daily life may win the respect of outsiders and so that you will not be dependent on anybody."