[Sca-cooks] Chicken broth

[Liadan]

I've heard of roasting the chicken parts first, too. I just haven't
tried it. I would like to request the more professional cooks not use
the phrase "you're doing it wrong." Better to introduce techniques as
"instead of straining, you should try...etc.

My philosophy has been to do things correctly, or the best way I know
how until something better comes along.  But, there are times when
things get away from me. I don't like to boil the stock. But I have
forgotten to turn it down at the right time due to some "emergency" or
just the fact I was tired and fell asleep in my recliner. I'm not going
to throw several gallons of stock away because it boiled.  I'm going to
strain it as best I can and use it. I'm too frugal to do anything else.
So, I made a mistake or did it wrong.  There is a difference in quality,
but most people I cook for wouldn't taste the difference anyway.  When
cooking for discerning palates, I would make a new batch and hope I had
no distractions.

I'd rather make my own stock than try to use bouillon (too salty) or
canned broth (too expensive). There is a brand or two of soup base I've
used in a pinch. I think one is Tone and the other is Quality something.
They're more like a paste, not a powder. They do have preservatives and
salt, but not as bad as bouillon cubes.

Liadan




"One technique I didn't see in all of the great replies to this is that
for
a richer stock you can roast the bones then crack some of them to let
the
stock get direct contact with the marrow.  This does make the stock a
bit
darker and you have to be more careful about not boiling and using the
other techniques for keeping it clear.

AEduin"