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Post by donna on Jul 23, 2014 3:01:26 GMT
I have used the store bought broth my whole married life. It really hit me recently just how much sodium is in a lot of stuff and I want to cut down on that. So, I looked up a recipe fro chicken broth on Food Network and I think I am going to make some and then freeze it in one cup portions to use in recipes.
Does anyone else do this?
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Post by anxiousmom on Jul 23, 2014 3:06:22 GMT
I do. All the time.
For example, yesterday I boiled a whole chicken that I had planned on deboning and using the meat in casseroles later. I can get three or four meals from the chicken.
Anyway, after I boiled the chicken, I also split the broth into separate containers and stuck them in the freezer for later use. When I boil the chicken I added salt and garlic powder to the water. Sometimes other spices too, but mostly just salt.
Chicken broth is different than making chicken stock though. I don't generally do that. Just the broth.
ETA: I also will sometimes boil chicken breasts and when I do, I save the broth. Chicken on the bone makes better broth, and chicken that has dark and white meat tends to make better broth.
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Post by shevy on Jul 23, 2014 3:07:52 GMT
I do with every chicken carcass. I freeze in 2 cup portions for 1/2 of it. Then I simmer the rest down until it's thick and concentrated and freeze in ice cube trays to use in sauces and gravies.
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Post by ptamom on Jul 23, 2014 3:13:25 GMT
Yep. I use my crockpot. Toss in a chicken carcass or a few chicken back pieces that I save from my cut up chickens (I toss them in the freezer until I'm ready to use them), add some onion, carrots, celery, fill the crock with water and let it go all night. In the morning I strain out the solids and put the broth in the fridge. Once it's chilled I can easily skim the fat off. Then I freeze it in individual portions.
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Post by Skellinton on Jul 23, 2014 3:14:21 GMT
All the time. I do sometimes buy vegetable broth (I use that in place of beef broth) and there are some good broths without sodium, but not neccessarily the ones labeled low sodium! I can't remember the brand I buy' but it is organic and has almost no salt, less than the one marked low sodium!
I just got a pressure cooker and I can't wait to make broth using that!
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akathy
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Post by akathy on Jul 23, 2014 3:15:17 GMT
I do. I throw the chicken carcass in a large pot with chopped carrots, onions and celery, add a couple of bay leaves and chopped garlic. Cover the carcass with water and simmer for a couple of hours. I strain it, cool it in the fridge overnight, remove fat, portion into containers and toss in the freezer. It comes in so handy. I mostly use it to make soup.
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marianne
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Jun 25, 2014 21:08:26 GMT
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Post by marianne on Jul 23, 2014 3:16:48 GMT
I just finished making 6-1/2 quarts of chicken stock last week. I don't use a recipe though. I freeze all my roast and/or rotisserie chicken carcasses, bones, skin, etc.; I also freeze all my leftover veggie trimmings - onion, carrots, celery; when I've accumulated enough, I just dump everything into my roaster oven, add water, sometimes a few bay leaves, and let it simmer for about 12-18 hrs. I don't have to add seasoning - the chickens are usually seasoned enough.
Makes the best rich, low-sodium, low-fat broth/stock ever! I always have some in my freezer for making delicious soups, casseroles, and whatever else calls for chicken broth. It's the only way to go for me.
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Deleted
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Mar 28, 2024 23:07:07 GMT
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Post by Deleted on Jul 23, 2014 3:24:20 GMT
I have used the store bought broth my whole married life. It really hit me recently just how much sodium is in a lot of stuff and I want to cut down on that. So, I looked up a recipe fro chicken broth on Food Network and I think I am going to make some and then freeze it in one cup portions to use in recipes. Does anyone else do this? I boil the chicken for whatever meal I have planned and use the broth right away. I havent tried to save it or freeze any. I usually make huge pots of soup so I need it then. I love the fact it has almost no sodium and only whatever spices I put in it, garlic, parsley etc.....only.
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msliz
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Post by msliz on Jul 23, 2014 3:30:01 GMT
I almost always make my own. I buy a whole chicken, 5 or 6 pounds, and roast and serve it for dinner. (Chicken, neck, and giblets are rinsed and plopped into a roasting pan. I sprinkle on salt, pepper, thyme, sage, paprika, and brown sugar. 45 minutes uncovered at 375, and then another hour or so covered at 350. At the point where I cover it, I usually throw a bunch of red potatoes on the rack to bake too.) After dinner, I take off the rest of the meat, and I throw the skin, bones, giblets, and gelatin into a freezer bag and freeze it until it's convenient to make broth. The broth is just my bag of skin and bones dumped into a big pot with enough water to almost cover. (I already seasoned it before roasting.) Put the lid on, and after it gets hot, turn it to low and walk away for a couple hours. Drain it through a sieve, and when it cools off some, put the bowl in the fridge . ( I use a big steel mixing bowl.) The next day, after it has set up (gelatin from the bones), scrape the fat off the top with a spoon. Now you can scoop it into freezer bags for another day or you can add your veggies and start your soup.
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Post by ~KellyAnn~ on Jul 23, 2014 3:32:21 GMT
Yes, and I also am the one who asks for the turkey carcass after Thanksgiving! Nothing beats a good, home made broth for soups and cooking, plus it's so easy.
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Post by AussieMeg on Jul 23, 2014 3:38:03 GMT
Once you start making your own you will never go back to store bought again! The taste is sooooooo much better!
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Post by fiddlesticks on Jul 23, 2014 4:08:12 GMT
Yep! I make mine after we I made a roasted chicken. I used to do on the stove top but started using my crockpot and with never use the stove top again! I freezer it in different quantities because I use it for a lot of stuff.
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Post by honeyb on Jul 23, 2014 4:14:50 GMT
I'm so happy to read that you can freeze a carcass for use later. It was too hot to make broth last week so I froze it. I love homemade broth. Thanks for the tip about the crock pot too, I'll have to try that.
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Post by papersilly on Jul 23, 2014 4:29:35 GMT
Anytime I boil meat or chicken, I save the broth and freeze it. It always makes recipes the call for just water more savory. I just offset the salt the recipe calls for.
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Post by mztfied on Jul 23, 2014 4:34:39 GMT
Love home made. Do it whenever I have the opportunity. Watching the sodium is important.
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Deleted
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Post by Deleted on Jul 23, 2014 4:47:48 GMT
Whenever I have a rotisserie chicken I make stock from the carcass. One trick I learned was to make stock in a pasta pot. That way you can take out the inner pan with holes with all of the "junk" and leave yourself with wonderful stock. It strains beautifully.
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Post by scrapperal on Jul 23, 2014 5:07:34 GMT
I love having my own stock/broth in the freezer. I don't think it saves any money, but I do think it is healthier and certainly convenient. And you can't beat homemade broth when you're sick.
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Post by lucyg on Jul 23, 2014 6:36:29 GMT
I make my own broth (stock? I guess I use the terms interchangeably) all the time, but I usually use it to make actual soup. I still use a lot of packaged chicken stock for cooking with. I get the organic kind from Costco.
Homemade is a lot of work, at least the way I make it, but it's soooo worth it.
I am also the weirdo who takes home the turkey carcass. My SIL thinks I'm crazy, but it hurts my brain to think about tossing out a turkey carcass, which is what she would do if I didn't take it.
and now I am going to go try pea mailing Ms. Greengenes, the genius who taught me to make my chicken stock in the crockpot. I don't think I've seen her here. Thanks for putting the thought in my head.
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eastcoastpea
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Post by eastcoastpea on Jul 23, 2014 8:48:45 GMT
Never.
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lisasahm
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Post by lisasahm on Jul 23, 2014 10:25:24 GMT
Yep. I use my crockpot. Toss in a chicken carcass or a few chicken back pieces that I save from my cut up chickens (I toss them in the freezer until I'm ready to use them), add some onion, carrots, celery, fill the crock with water and let it go all night. In the morning I strain out the solids and put the broth in the fridge. Once it's chilled I can easily skim the fat off. Then I freeze it in individual portions. This is how I tried it a few times and we thought it was so bland guess we like all that salt and stuff.
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Post by Penellopy on Jul 23, 2014 10:33:31 GMT
Whenever I have a rotisserie chicken I make stock from the carcass. One trick I learned was to make stock in a pasta pot. That way you can take out the inner pan with holes with all of the "junk" and leave yourself with wonderful stock. It strains beautifully. Great idea! I always make a mess straining my stock. Now you have given me an excellent way to do it!
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Post by jmurray on Jul 23, 2014 11:54:50 GMT
I usually save all the bits of chicken bones etc in the freezer until I have a lot, then I make a huge vat of stock. I always add vegetables as it helps boost the flavour. To strain it I line a sieve with a large coffee filter - I find that helps remove a lot of stuff that somehow manages to creep through even the best of sieves. Or you could use muslin or even a clean Chux cloth. But the coffee filter is best as it removes almost all the fat and leaves a lovely clear stock.
Another good thing with the coffee filter is that way I don't have to do the next day step of skimming chunks of fat off the top of the stock after it's cooled. I just cool it and freeze it the same day as making it.
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Deleted
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Post by Deleted on Jul 23, 2014 12:49:47 GMT
I'm so happy to read that you can freeze a carcass for use later. It was too hot to make broth last week so I froze it. I love homemade broth. Thanks for the tip about the crock pot too, I'll have to try that. I've done this for years. I freeze my chicken carcasses from Costco runs (I can't pass up their $5 rotisserie chickens!) I don't like the smell of chicken stock cooking when it's hot out and I have the AC on. So I just use the crockpot and put it outside on the porch. I always add a whole clove or two --I love the combination of chicken and clove.
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Deleted
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Mar 28, 2024 23:07:07 GMT
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Post by Deleted on Jul 23, 2014 14:32:39 GMT
I'm so happy to read that you can freeze a carcass for use later. It was too hot to make broth last week so I froze it. I love homemade broth. Thanks for the tip about the crock pot too, I'll have to try that. I always add a whole clove or two --I love the combination of chicken and clove. I never thought of adding cloves. I'll have to give that a try next time.
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oh yvonne
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Post by oh yvonne on Jul 23, 2014 14:39:47 GMT
I keep freezing my leftover rotisserie chicken carcasses with the intention of making stock but I never get there!
I have a question; do you all always only used cooked chicken bones/carcasses? Do you ever use raw chicken, like the little wing tips you chop off when you cut up a chicken? Can you intermix cooked and uncooked?
And how do you know how much salt to add, do you just taste it once it's been cooking a while and add to taste?
and finally, you don't use the giblets and such to make broth, right? That's only for gravy?
Thanks!
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paget
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Jun 25, 2014 21:16:39 GMT
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Post by paget on Jul 23, 2014 14:42:29 GMT
Whenever I have a rotisserie chicken I make stock from the carcass. One trick I learned was to make stock in a pasta pot. That way you can take out the inner pan with holes with all of the "junk" and leave yourself with wonderful stock. It strains beautifully. I do this, too. I have a huge pot I bought basically just for this purpose so I can make big batches at a time to freeze. The house smells amazing on stock making day!
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Post by Prenticekid on Jul 23, 2014 15:47:00 GMT
I always have - I started because we were poor and I was frugal. But I've continued because it has to be better than whatever comes in a can. Who knows where that chicken came from or what ingredients they use, right? I also make beef stock, vegetable stock and bone stock. I freeze it. I also freeze it in ice cube trays for when I just need a smidgeon.
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Post by ten&rose on Jul 23, 2014 15:51:41 GMT
I have a tupperware container in the freezer and as I prep veggies all the peels and ends go in there. When I have a carcass I throw all of it in a giant pot and boil for awhile. It turns out different every time but is usually pretty good.
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Post by shevy on Jul 23, 2014 15:56:13 GMT
I keep freezing my leftover rotisserie chicken carcasses with the intention of making stock but I never get there! I have a question; do you all always only used cooked chicken bones/carcasses? Do you ever use raw chicken, like the little wing tips you chop off when you cut up a chicken? Can you intermix cooked and uncooked? And how do you know how much salt to add, do you just taste it once it's been cooking a while and add to taste? and finally, you don't use the giblets and such to make broth, right? That's only for gravy? Thanks! I use both cooked and uncooked depending on how much I have in the freezer. And I am probably weird, but I only add about a teaspoon or two of salt to about a gallon of water. I prefer to add lots of fresh or dried herbs to boost flavor and try to use little salt.
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Post by agengr2004 on Jul 23, 2014 16:00:21 GMT
All the time. I boil a lot of split chicken breasts for various dishes and I usually thrown in onion, celery, garlic, salt and pepper with it. After the chicken is cooked, I strain it and freeze it. So much better than store-bought.
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