bullrams
Senior Member
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- Jan 25, 2010
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haha! Got it, I'd rather stick to the old terminology -- chicken broth.
Thank you. I used the slow electric cooker, threw in the carcass with heart, liver etc, 2 chopped celery sticks and half an onion -- left it at medium for 6 hours. Delicious!
I was having it every evening after work straight -- nectar of the gods.
Thanks. Did the classic style with just onion and celery.
I was mostly kidding, but I would just call it chicken stock or chicken broth.
"Bone broth" is the new hipster terminlogy for people who want to upsell it as fancy artisanal food and/or portray it as some sort of innovative, miracle "bio-hack".
haha! Got it, I'd rather stick to the old terminology -- chicken broth.
All good ideas. I think you need a combination of bones with a little meat, ie chicken carcasses if you can find them. Bones from a roast chicken give a deeper earthier flavor that lends itself well to certain kinds of darker flavored soups. Fresh bones though are wonderful for a multitude of things, parsley is a good add to the pot along with carrots and onion. Biggest single factor for a well flavored stock is the use of a pressure cooker. 20 min at pressure and you're done, nice clear deeply flavored broth. Thanks to Iammatt for this one.
Thank you. I used the slow electric cooker, threw in the carcass with heart, liver etc, 2 chopped celery sticks and half an onion -- left it at medium for 6 hours. Delicious!
I was having it every evening after work straight -- nectar of the gods.
As manton (rip in peace ) would tell you slice and onion in half burn the cut part and then add it to the stock as it's cooking.
Thanks. Did the classic style with just onion and celery.