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Old 07-18-2012, 05:17 AM   #31
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Re: Any mamas here cook everything from scratch?

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I am going to keep watching this thread. I have been wanting to make more from scratch as well. How do you make your own broth of you have a good recipe? I tried a while back and it was almost flavorless. Not sure where I went wrong.
yeah mine is always flavorless too. I have tried all kinds of stuff and never liked it. I have added some bouillon to it and found it ok. But I figure if I am adding bouillon I might as well just make bouillon broth.

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Old 07-18-2012, 05:59 AM   #32
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Re: Any mamas here cook everything from scratch?

Subbing so I can find this again....
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Old 07-18-2012, 10:36 AM   #33
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Quote:
Originally Posted by jamie714
I am going to keep watching this thread. I have been wanting to make more from scratch as well. How do you make your own broth of you have a good recipe? I tried a while back and it was almost flavorless. Not sure where I went wrong.
I prefer homemade chicken broth, but I also don't like a lot of salt, so to me the canned broth or bouillon granules are too salty.

I can't remember which recipe I use, but I got it from Allrecipes.com. It has lots of veggies and herbs in it along with the chicken bones.
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Old 07-18-2012, 11:52 AM   #34
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Re: Any mamas here cook everything from scratch?

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Originally Posted by Arabesque View Post
I prefer homemade chicken broth, but I also don't like a lot of salt, so to me the canned broth or bouillon granules are too salty.

I can't remember which recipe I use, but I got it from Allrecipes.com. It has lots of veggies and herbs in it along with the chicken bones.
I agree with this, I am sensitive to too much salt as well.

I do:
Chicken carcasses (I make a chicken, put one carcass in the freezer, and then wait until I have a second carcass to make stock)
Whole onion quartered, two if small
one leek, well cleaned
3-4 carrots (medium sized)
3 ribs celery
8-10 peppercorns
2 bay leaves
pinch of salt if the chicken carcass didn't have much salt
quarter bunch of washed parsley
few sprigs of thyme
1 sprig of dill

If my carcasses are small or really well picked over, I will call the local store and speak to the butcher and ask if they have chicken necks or backs. They usually do, they are usually very, very cheap, and they add a LOT of flavor. I also add a liver or two to stock as that really adds flavor. Whatever other giblets are in the chickens go in as well.

I get really flavorful stock from this. I also use veggies that I have way too much of during weeks and rough chop them and stick them in a freezer bag. When I have the carcasses and the full amount of veggies or thereabouts, I make stock. If I have fresh everything, great, but it's rare to have everything at once in all amounts that isn't designated for other meals that week.
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