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Thread: Cheater's Homemade Broth

  1. #1
    Tara Guest

    Default Cheater's Homemade Broth

    I was intrigued by this recipe from The Splendid Table's How to Eat
    Supper cookbook. It is the authors' method for doctoring up canned
    broth. It seems like by the time you have gone to the time and
    expense of making this, you could just make broth; however, it is an
    idea I haven't seen before.

    (Paraphrased from p. 48)

    Combine the ingredients below, simmer partally covered for 30 minutes,
    then strain.

    One half cup dry white wine
    2 large crushed garlic cloves
    2 whole cloves
    1 canned tomato
    1 broken bay leaf
    One half teaspoon dried basil, crumbled
    Three 14 ounce cans of chicken or vegetable broth
    1 onion, coarsely chopped
    One half of a large celery stalk, chopped
    One half of a medium carrot, chopped

    Tara

  2. #2
    sf Guest

    Default Re: Cheater's Homemade Broth

    On Mon, 09 Aug 2010 18:24:32 -0400, Tara <[email protected]>
    wrote:

    > I was intrigued by this recipe from The Splendid Table's How to Eat
    > Supper cookbook. It is the authors' method for doctoring up canned
    > broth. It seems like by the time you have gone to the time and
    > expense of making this, you could just make broth; however, it is an
    > idea I haven't seen before.
    >
    > (Paraphrased from p. 48)
    >

    <snip>
    > Tara


    I made my own cheater's broth this afternoon by using the bones of a
    rotisserie chicken, a teaspoon of tomato paste (from an opened can in
    the refrigerator), 1/4 of a smallish onion in chunks, 1/2 a carrot
    thickly sliced, 1/2 cup of vegetable broth from the opened box in the
    refrigerator and water to cover. Bay, basil, wine, garlic and cloves
    are not basic ingredients for my broth.

    --

    Forget the health food. I need all the preservatives I can get.

  3. #3
    jmcquown Guest

    Default Re: Cheater's Homemade Broth

    "sf" <[email protected]> wrote in message
    news:[email protected]..
    > On Mon, 09 Aug 2010 18:24:32 -0400, Tara <[email protected]>
    > wrote:
    >
    >> I was intrigued by this recipe from The Splendid Table's How to Eat
    >> Supper cookbook. It is the authors' method for doctoring up canned
    >> broth. It seems like by the time you have gone to the time and
    >> expense of making this, you could just make broth; however, it is an
    >> idea I haven't seen before.
    >>
    >> (Paraphrased from p. 48)
    >>

    > <snip>
    >> Tara

    >
    > I made my own cheater's broth this afternoon by using the bones of a
    > rotisserie chicken, a teaspoon of tomato paste (from an opened can in
    > the refrigerator), 1/4 of a smallish onion in chunks, 1/2 a carrot
    > thickly sliced, 1/2 cup of vegetable broth from the opened box in the
    > refrigerator and water to cover. Bay, basil, wine, garlic and cloves
    > are not basic ingredients for my broth.
    >


    Ah, but did you first go to Costco and buy every single rotisserie chicken
    they had? <G>

    Jill


  4. #4
    Kajikit Guest

    Default Re: Cheater's Homemade Broth

    On Mon, 09 Aug 2010 18:24:32 -0400, Tara <[email protected]>
    wrote:

    > I was intrigued by this recipe from The Splendid Table's How to Eat
    >Supper cookbook. It is the authors' method for doctoring up canned
    >broth. It seems like by the time you have gone to the time and
    >expense of making this, you could just make broth; however, it is an
    >idea I haven't seen before.
    >
    >(Paraphrased from p. 48)
    >
    >Combine the ingredients below, simmer partally covered for 30 minutes,
    >then strain.
    >
    >One half cup dry white wine
    >2 large crushed garlic cloves
    >2 whole cloves
    >1 canned tomato
    >1 broken bay leaf
    >One half teaspoon dried basil, crumbled
    >Three 14 ounce cans of chicken or vegetable broth
    >1 onion, coarsely chopped
    >One half of a large celery stalk, chopped
    >One half of a medium carrot, chopped
    >
    >Tara


    I don't quite see the point. Canned broth has a very metallic taste. I
    roasted a pair of chickens yesterday and made broth in the crockpot
    overnight. No attention required and this afternoon it was ready to
    strain.

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