Recipes

[MyShadowLove]

On 3/25/2015 VaBelle35 said: I make my own with organic chicken and organic veggies and it is so clear I can't believe I used to do nonorganic. Look at the ingredients and see if it has coloring or flavoring, that may be the reason.

VaBelle35...If you come back to this thread, could you post your recipe?

Thanks so much!

[VaBelle35]

I use organic Chicken and/or organic Chicken Bones (you need 2-3 lbs total bones and meat), enough bottled water to cover it all (filtered, spring or distilled, whatever I have on hand).

I add organic celery (whole stalks, leaves and all), organic onion (usually I buy frozen chopped for this if they have it) or a whole organic onion cut into 4 pieces, organic carrots (either with or without the tops, if they have tops, I use them).

Vegetables on the bottom, chicken and bones on top, then water.

In the dutch oven (or a stock pot if you have it) and cook for 4-6 hours. I go by how it smells. When it smells done, it's done.

I don't add salt or pepper or any seasonings.

When it's done I strain it and save the broth and freeze it in mason jars.

[ValuSkr]

On 3/25/2015 faeriemoon said:

For the recipe you are making I would be more inclined to use boxed chicken broth.

I have both stock and broth in my pantry but use them for different things.

I use Swanson's boxed but am never sure of the difference between stock and broth.

[betteb]

On 3/25/2015 ValuSkr said:

On 3/25/2015 faeriemoon said:

For the recipe you are making I would be more inclined to use boxed chicken broth.

I have both stock and broth in my pantry but use them for different things.

I use Swanson's boxed but am never sure of the difference between stock and broth.

The recipe in post #11 is stock. Broth is just chicken/carcass simmered to create broth.

[ValuSkr]

On 3/25/2015 betteb said:

On 3/25/2015 ValuSkr said:

On 3/25/2015 faeriemoon said:

For the recipe you are making I would be more inclined to use boxed chicken broth.

I have both stock and broth in my pantry but use them for different things.

I use Swanson's boxed but am never sure of the difference between stock and broth.

The recipe in post #11 is stock. Broth is just chicken/carcass simmered to create broth.

Thank you, betteb. So there's clearly a difference between the two. I guess if I'm following a recipe it'll be very specific whether to use stock or broth.

[betteb]

On 3/25/2015 ValuSkr said:

On 3/25/2015 betteb said:

On 3/25/2015 ValuSkr said:

On 3/25/2015 faeriemoon said:

For the recipe you are making I would be more inclined to use boxed chicken broth.

I have both stock and broth in my pantry but use them for different things.

I use Swanson's boxed but am never sure of the difference between stock and broth.

The recipe in post #11 is stock. Broth is just chicken/carcass simmered to create broth.

Thank you, betteb. So there's clearly a difference between the two. I guess if I'm following a recipe it'll be very specific whether to use stock or broth.

I have created my own stock in the past using canned/boxed broth as a base and then simmering it with my own veggies and spices.

[debic]

I use them the same, I don't see a whole lot of difference. If you search it, you'll get several different answers and store bought practically say the same thing for ingredients.

I buy Swansons in cans and the store brand at Costco or Sams. It's all what seasonings you add to your food IMO.

The only thing I make homemade stock/broth/flavored water is for gravy. I've got some smoked turkey broth in the freezer and that is really good.

[sunshine45]

Chicken stock tends to be made more from bony parts, whereas chicken broth is made more out of meat. Chicken stock tends to have a fuller mouth feel and richer flavor, due to the gelatin released by long-simmering bones.

Stocks and broths both start off the same way: scraps of vegetable, meat, and bone are slowly simmered to extract as much flavor as possible. For stock, it stops there — this is an unseasoned liquid that doesn't taste all too great on its own, but makes a fantastic neutral base for soups, sauces, and other kitchen creations.

Broths, on the other hand, get some seasoning. We add salt, some other spices like black pepper, perhaps a splash of wine — all for the purpose of making this neutral stock taste delicious and drinkable on its own. A more technical definition for broth would actually be "seasoned stock." Now that the salt and other seasonings are added in, broth is tasty and satisfying.

It might seem like stock will always end up salted and seasoned once it's used, and therefore saying there's a difference between the two is really just splitting hairs. But the point of stock is that you have control over how it gets salted and seasoned from dish to dish. Maybe the stock will be used for poaching fish, so you only want a little or no salt. Maybe you'll be reducing it down to a sauce, so starting off with a salted broth will make the reduction taste too salty. The point is that stock is a blank slate, while an already-seasoned broth is not.

http://www.thekitchn.com/whats-the-difference-between-stock-and-broth-word-of-mouth-71199

[MyShadowLove]

Hi Everyone,

I wanted to be sure to come back tonight and let you know how my soup came out...It was delicious!...I still would prefer my own basic chicken/vegetable stock/broth but, in a cinch, if you don't have your own homemade available, I would recommend Emeril's...The stock also broke down more the longer it simmered in the crockpot, so it did come out more as a clear broth...Just a reminder, I used his "organic" chicken stock...He has others available also.

I thank you all so much for taking the time to reply regarding your suggestions and what you use and also learned something new regarding the difference between stock and broth...Thanks, sunshine, for that info!

VaBelle...Thank you for posting your recipe!...It is exactly what I add to mine and I also just make a vegetable stock without the chicken at times and let it simmer away!

Nothing like a great, healthy, hearty soup with some hardcrusted bread and a mixed green salad!

Have A Great Evening, Everyone!

[Bayside]

When in a hurry, I use Swanson. Otherwise, I buy a package of large chicken wings, organic, and roast them in the oven. When done, I transfer them to my stock pot along with vegetables and cook until the vegetables are done. Then I strain all through my strainer and get a beautiful, dark, rich stock. I store and freeze until needed.