she called me crazy?
Posted: Sun May 21, 2006 2:29 pm
My wife stated that she thought I was crazy last night because I make my own broth for cooking.
We have a propensity for roasted whole chicken, but I’ll address that in another thread. I take all of the bones and none edibles and through them into a stock pot, with onion and garlic and simmer it for a couple of hours. After it cools, usually over night, I skim the fat and clarify it through a fine mesh filter. This usually creates around 64 oz of very tasty stock it isn’t loaded with salt and other “flavors” that I find unacceptable in the canned versions. Even the shit in the cartons doesn’t hold a candle to fresh stock.
I do this for fish, veggy, and beef stock also, but not very often because of the limited supply of useful ingredients.
The uses are endless I explained to her. Last night I noticed that we have an over abundance of spuds that were getting ready to sprout. I took five pounds of those and boiled them in……you guesses it….my broth. I took half of those and made mash potatoes with just the broth. Nice and fluffy without all the fat. Then I took the other portion and made potato soup ( A little whole milk, broth, ½ of the taters, onion, garlic salt an pepper to taste. Blend until smooth. Put into pot and add parboiled potato chunks and whatever else turns your crank, bacon or ham is my favorite. Then simmer until done.). The rest of the mashers that we didn’t eat went into the soup, of course, so did the broth.
A lot of recipes call for broth and I use it so often that it makes sense! Hell, I even have my own herb garden, but that’s another thread.
We have a propensity for roasted whole chicken, but I’ll address that in another thread. I take all of the bones and none edibles and through them into a stock pot, with onion and garlic and simmer it for a couple of hours. After it cools, usually over night, I skim the fat and clarify it through a fine mesh filter. This usually creates around 64 oz of very tasty stock it isn’t loaded with salt and other “flavors” that I find unacceptable in the canned versions. Even the shit in the cartons doesn’t hold a candle to fresh stock.
I do this for fish, veggy, and beef stock also, but not very often because of the limited supply of useful ingredients.
The uses are endless I explained to her. Last night I noticed that we have an over abundance of spuds that were getting ready to sprout. I took five pounds of those and boiled them in……you guesses it….my broth. I took half of those and made mash potatoes with just the broth. Nice and fluffy without all the fat. Then I took the other portion and made potato soup ( A little whole milk, broth, ½ of the taters, onion, garlic salt an pepper to taste. Blend until smooth. Put into pot and add parboiled potato chunks and whatever else turns your crank, bacon or ham is my favorite. Then simmer until done.). The rest of the mashers that we didn’t eat went into the soup, of course, so did the broth.
A lot of recipes call for broth and I use it so often that it makes sense! Hell, I even have my own herb garden, but that’s another thread.