Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
I'd toss it all in a large pot, cover with water, and let it simmer for a few hours. You can also add an onion and a whole stalk or two of celery if you have it. Sometimes I add a single unpeeled carrot for the color.
Be sure to skim the foam as it develops. Typically after an hour or so of simmering you won't need to worry about it. Watch the water level as you will need to keep topping it off if it gets too low.
I typically strain my broth using cheese cloth and a colander. I've used paper towels instead of the cheese cloth when I was out. This step will give you a clearer broth.
Bone broth needs nothing but water, a pinch of salt, and a drop of vinegar. Then boil, simmer as long as there's water to cover, and strain it like crazy. This plain bone broth is the basis for a lot of soups, chicken, Asian, pork, and good for recipes that ask for broth as it has a very basic plain flavor.
If you want to make chicken soup, then add carrot, onion, celery, salt, and pepper, boil, simmer as long as there's water to cover, and strain it like crazy. This is the basis for most chicken soups.
Yes bones & skin makes great flavorful, & economical broth. Boil it up with some water add veg or veg peelings, a bay leaf & maybe a dash of poultry seasoning, (if you have it) I make home made broth about twice a year & freeze it by the half cup in ziplocks, that way I can take out one bag to make rice. You can eat the veg if they are fresh veg, if it is peelings ( that I froze), I will generally toss them.
I'd toss it all in a large pot, cover with water, and let it simmer for a few hours. You can also add an onion and a whole stalk or two of celery if you have it. Sometimes I add a single unpeeled carrot for the color.
Be sure to skim the foam as it develops. Typically after an hour or so of simmering you won't need to worry about it. Watch the water level as you will need to keep topping it off if it gets too low.
I typically strain my broth using cheese cloth and a colander. I've used paper towels instead of the cheese cloth when I was out. This step will give you a clearer broth.
+1 I also keep the papery skin on the onions to add color and add some peppercorns.
+1 I also keep the papery skin on the onions to add color and add some peppercorns.
never thought of that. I just use the bones, some water, maybe a little white wine and spices plus an onion and carrots. Let is simmer for several hours and then strain it. I don't think I have purchased canned broth in 10 years.
I'd toss it all in a large pot, cover with water, and let it simmer for a few hours. You can also add an onion and a whole stalk or two of celery if you have it. Sometimes I add a single unpeeled carrot for the color.
Be sure to skim the foam as it develops. Typically after an hour or so of simmering you won't need to worry about it. Watch the water level as you will need to keep topping it off if it gets too low.
I typically strain my broth using cheese cloth and a colander. I've used paper towels instead of the cheese cloth when I was out. This step will give you a clearer broth.
No peeling and no serious chopping is one of the best parts. I always add a carrot, and usually a small bay leaf, too.
never thought of that. I just use the bones, some water, maybe a little white wine and spices plus an onion and carrots. Let is simmer for several hours and then strain it. I don't think I have purchased canned broth in 10 years.
what spices?
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
