recipes for broth

[Guest guest]

I use bones, vegetables (onions, leeks, a carrot or two, celery,green

peppercorns and parsley) water and apple cider vinegar. I use a lrge stockpot

and

simmer that for about 24 hours. I add celtic sea salt about 12 hours into

cooking

time.

I make broth once a week and use it in many different ways (soups, sauces,

vegetables etc..)

Elainie

[Guest guest]

hi all,

for those of you making broth, do you mind sharing your recipes.

Are any of you using a pressure cooker?

many thanks,

Jane

(who's just off to the butcher to get some grass fed steak for breakfast)

[Guest guest]

--- In , Jane <janej@t...>

wrote:

> hi all,

>

> for those of you making broth, do you mind sharing your recipes.

>

> Are any of you using a pressure cooker?

>

> many thanks,

>

> Jane

> (who's just off to the butcher to get some grass fed steak for

breakfast)

Hi,

I basically follow the NT recipe, except I don't follow the veggies

too closely, and I always use sea veggies. As far broth in the sense

of adding things on top of stock, I add a lot of spices, garlic,

ginger, etc, but I try a different combination every time. I think NT

argues against using pressure cookers. I use a regular stockpot.

Mike

[Guest guest]

recipes for broth

> hi all,

>

> for those of you making broth, do you mind sharing your recipes.

Hi,

Mine is very basic and I hope this is what you mean. I make broth with

cooked bones and also raw carcasses which I get from the butcher at 50p

each. The best recipe I use is, basically,

- all the chicken bones from a roast or otherwise eaten chicken plus giblets

if poss

3/4 bay leaves

2 or so celery sticks

2 or so carrots

2 or so onions

- Important part: BASH THE BONES!! you'll see all the marrow come out

(this only works when they've already been cooked). I do this with the end

of a rolling pin or a meat bashing thing.

- add 2 or so tbsp vinegar (i use cider) and cover with cold water, leave to

stand for a couple of hours. Bring to boil, skim, simmer with lid on for

12 hours or so.

I don't add salt until I turn it into soup, done by adding whatever veg I

have, cooking a bit more, and adding some cream.

I have never found that it boils dry as long as the lid is reasonably tight

fitting. I just leave it overnight like that.

Also even if I have covered the bones with water, it seems to gell or

near-gell (ie it's much thicker than water) after 12 hours when cold. This

might be due to the Bone Bashing.

I'm no expert as you know.

Helen

[Guest guest]

ps - I don't have a pressure cooker (due to suspicious nature (mine), and

only being dimly aware of their existance).

[Guest guest]

I use a crockpot and cook the broth for 3 days. I just throw the bones,

cooking broth, veggies and ACV. Smoosh the bones after about 24 hours.

Kayte

Re: recipes for broth

--- In , Jane <janej@t...>

wrote:

> hi all,

>

> for those of you making broth, do you mind sharing your recipes.

>

> Are any of you using a pressure cooker?

>

> many thanks,

>

> Jane

> (who's just off to the butcher to get some grass fed steak for

breakfast)

Hi,

I basically follow the NT recipe, except I don't follow the veggies

too closely, and I always use sea veggies. As far broth in the sense

of adding things on top of stock, I add a lot of spices, garlic,

ginger, etc, but I try a different combination every time. I think NT

argues against using pressure cookers. I use a regular stockpot.

Mike

[Guest guest]

Hi Jane,

Just this past week I put a grass fed chicken into the oven in a

roaster big enough to hold it plus about 8 cups of water. I soaked the

chicken first in a salt-water brine while it thawed, then rubbed the

chicken with coconut oil, sea salt, a mixture of herbs (see below),

and some garlic. I tossed in a few potatoes alongside the chicken, put

the lid on the roaster, and put it in the oven at 350 for about 2

hours. We had very tender chicken for dinner, and the broth gelled

beautifully and we've been using it for soup the last couple days. It

made very rich and delicious broth.

I've discovered that the herbal mixture I used (which was given to me

by a 93-year-old friend) lends the perfect seasoning for chicken based

soups and dishes. Here's the recipe:

3 T. basil

2 T. each of savory, oregano, sage, and marjoram

1 T. each of rosemary and thyme

Combine all the (dried) herbs together in a food processor or grind

finely with a mortar and pestle. Store in a container with a shaker

top.

Fern

recipes for broth

> hi all,

>

> for those of you making broth, do you mind sharing your recipes.

>

> Are any of you using a pressure cooker?

>

> many thanks,

>

> Jane

> (who's just off to the butcher to get some grass fed steak for

breakfast)

[Guest guest]

That is a very interesting way to cook the chicken. At first I

thought I didn't read your post right but after I reread it, I

understand that you used the " roasting meathod " but you added 8 cups

of water. I just does not sound like 2 hours would be enough time to

cook it with all that water. Was the chicken cut up? How big was it?

~Del

--- In , " Fern " <readnwrite@f...>

wrote:

> Hi Jane,

>

> Just this past week I put a grass fed chicken into the oven in a

> roaster big enough to hold it plus about 8 cups of water. I soaked

the

> chicken first in a salt-water brine while it thawed, then rubbed the

> chicken with coconut oil, sea salt, a mixture of herbs (see below),

> and some garlic. I tossed in a few potatoes alongside the chicken,

put

> the lid on the roaster, and put it in the oven at 350 for about 2

> hours. We had very tender chicken for dinner, and the broth gelled

> beautifully and we've been using it for soup the last couple days.

It

> made very rich and delicious broth.

>

> I've discovered that the herbal mixture I used (which was given to

me

> by a 93-year-old friend) lends the perfect seasoning for chicken

based

> soups and dishes. Here's the recipe:

>

> 3 T. basil

> 2 T. each of savory, oregano, sage, and marjoram

> 1 T. each of rosemary and thyme

>

> Combine all the (dried) herbs together in a food processor or grind

> finely with a mortar and pestle. Store in a container with a shaker

> top.

>

> Fern

>

>

>

> recipes for broth

>

>

> > hi all,

> >

> > for those of you making broth, do you mind sharing your recipes.

> >

> > Are any of you using a pressure cooker?

> >

> > many thanks,

> >

> > Jane

> > (who's just off to the butcher to get some grass fed steak for

> breakfast)

[Guest guest]

--- In , Kayte Sisler <kayte@m...>

wrote:

> I use a crockpot and cook the broth for 3 days. I just throw the

bones,

> cooking broth, veggies and ACV. Smoosh the bones after about 24

hours.

>

> Kayte

>

hello~

a question about crushing the bones. i don't know how to word this

other than- does it make the broth gritty? are you able to strain all

the pieces out?

a crockpot sounds like a good idea. does anyone know of any reasons

*not* to use a crockpot?

this subject has come up at a good time for me. i've been making

stock for awhile, but only occasionally. now, i'm making it more and

using it more. after reading these last 2 posts i'm kicking myself- i

just made a broth that i simmered for over 24hrs. after straining i

gave the bones to the dog because they were so soft and i'd read that

others do this. i guess i could have gotten more out of them.

my 4yo daughter said i'm a witch because i cook bones i'm so bad

that on thanksgiving i was at my inlaws and saw my fil going to dump

the scrap bucket which contained all the bones from the turkey. i

stopped him, couldn't let those bones go to waste. but now i'm re-

thinking it. it was just a regular supermarket turkey. do i want to

use it for stock???

~beverly

[Guest guest]

It was basically roasting the chicken, but in a big enough of a

roaster to hold plenty of water to also have a nice broth. The chicken

was whole, not cut up, and was about 4 pounds. The part of the chicken

that was above the water browned very nicely. I may have turned it up

to about 400 for part of the time, but I honestly don't remember!

Actually, I think the water probably helped to cook the chicken, and

it certainly kept it very moist and tender. Gauge the time for your

chicken/oven/roaster. It may take longer depending on the factors

involved. But actually, the chicken was still partially frozen when I

put it in, so I was surprised also that it was done in two hours. But

I really think all the water helped.

Fern

recipes for broth

> >

> >

> > > hi all,

> > >

> > > for those of you making broth, do you mind sharing your recipes.

> > >

> > > Are any of you using a pressure cooker?

> > >

> > > many thanks,

> > >

> > > Jane

> > > (who's just off to the butcher to get some grass fed steak for

> > breakfast)

>

>

>

[Guest guest]

>Actually, I think the water probably helped to cook the chicken, and

>it certainly kept it very moist and tender.

I cook a lot in a " water smoker " and it uses about the

same principle. Some people also cook chickens

" sitting " on a can of beer ... same idea. I like your

idea better though. I've gotten some of my best

broth from cooking meats on top of vegies ...

the juice that comes off has juices from both

and it is usually gelatinous and makes a great

" quick " stock. I butterfly the bird on top

of a pile of potatoes, onions, carrots and whatever

and bake. (This is if the bird isn't boiled first ...

if it is boiled the vegies need to bake by

themselves first or they will not be fully

cooked).

-- Heidi