Chicken boullion

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by scooter147, Nov 18, 2008.

  1. scooter147

    scooter147 Songster

    Jul 30, 2008
    Ok, this year it is my turn to host the Christmas party for my friends and I need to start planning the menu. (yes I am picky and start planning things a month ahead of time).

    The meal is more of a grazing type set up more than a sit down meal.

    I was thinking of a big pot of chicken boullion. I remember the stuff my grandma use to make and you could drink that stuff all day long it was so good.

    I remember I think she cooked the stewing hen (then made chicken salad out of the meat, which I think I will do and serve with crackers) with carrot, celary, cabbage and onion.

    Any good recipes would be appreciated.

    My mouth is watering by the way.
  2. peeplessinNC

    peeplessinNC Songster

    Oct 23, 2008
    NC Piedmont
    Friends of mine on a cooking forum have Soup parties: 3-4 different kinds of soup depending on the number of guests you plan to have, baskets of breads, croutons, crackers, pretzels, etc.; maybe a bowl of fresh cut fruit, and some pick-up desserts like bars and cookies.

    You want to have variety in the soups - chili w/ ground beef, chicken noodle/dumpling, butternut squash, midwest vegetable chowder, etc. Don't have all creamy soups, have one that is broth based and one that is vegetarian (with vegetable broth). You could have one be rather spicy.

    Gather a bunch of mugs (borrow or buy at the dollar store) and extra spoons. Some of your soups could be made ahead and frozen. Borrow extra large pots and crock pots.

    You may start a tradition!
  3. freemotion

    freemotion Songster

    Nov 10, 2008
    Western MA
    Here is how to make homemade broth. I made the instructions very detailed for newbies, but it is really very easy....if you can boil water, you can make fantastic broth:

    You can start with the carcass from chicken or turkey dinner after stripping off all the meat. Put everything else in a big pot...the bones, skin, necks, bits of meat that weren't eaten. You can also save bones from chicken meals in a large bag in the freezer if you want to save them up until you have enough. I don't worry about whose plate they came off of, as it will all be boiled and boiled, no germs could survive.

    Or you can buy cheap chicken necks and make wonderful broth from those.

    The more bones and scraps, the tastier the broth.

    Cover the bones with water and a splash of cider vinegar, if desired. This will help draw more minerals from the bones, so use it or not, won't effect the final flavor.

    Bring the pot to a rolling boil over high heat. Boil hard for 5-10 minutes, and skim any nasty-looking foam that may collect on the top with a big spoon. Throw this away.

    Reduce heat to a light simmer and cover the pot. Leave for several hours, overnight, or even 24 hours. You can also use a large crockpot turned to low.

    Remove from heat and strain the broth. I use a strainer that looks like it is made from sturdy window screen material. Strain it into another large pot. (You can feed the bones and scraps to the chickens!)

    Put in the fridge or on a cold porch (under 40 degrees F) so the fat will harden on the top. Remove the fat. Feed to the chickens, or save for other recipes in containers in the fridge or freezer.

    Now you have a nice broth, ready to flavor. I always make my broths unflavored so I can decide later how to flavor them. But it is wonderful to add, along with the bones, veggies and herbs to flavor the broth. Add chunks of carrots and celery and onions cut in quarters, maybe a few whole garlic cloves. You don't need to peel these, as they will be strained out. The dogs and cats love the carrots cooked this way.

    I usually add herbs after straining. I like to know how strongly flavored the broth is before seasoning it. Simmer the broth about a half hour with the seasonings. Do this before straining if you want a clear broth, or after if you like the herbs floating in it. I use scallions, rosemary, parsley, sea salt, and black pepper.

    If the broth is weak, just simmer it uncovered until some boils away and the flavor gets stronger. Only do this before adding salt and herbs, or it could get chokingly salty and strong.

    Your friends will be amazed at your culinary skills!

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