Thread: 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.

"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

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.