denise
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response 1 of 3:
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Sep 12 13:40 UTC 2007 |
For starters on this discussion, here's a couple responses from an
unrelated topic... :-)
response 6 of 14: Sep 11 15:52 EDT 2007
I'm currently trying to find a good recipe for veggie broth. I
think I want to replace all of my other broths with that.
cmcgee
C. S. McGee
response 7 of 14: Sep 11 15:58 EDT 2007
I start with roasted skins.
Roasted tomato skins, potato skins, carrot skins, onion skins, beet
skins (careful with the color on these).
Carmelized onions, low, slow, and nothing else added in a single layer
in a cast iron skillet.
Add celery, fresh onion, herbs (I like parsley), a bit of lemon juice to
perk up the flavor.
Sometimes, if the final recipe warrants, I use a teaspoon of tomato
paste as well.
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edina
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response 2 of 3:
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Sep 12 15:56 UTC 2007 |
I make my own chicken broth from time to time and freeze it. I use it
in a million things - making soup, making sauces, in rice, in risotto
(which is technically rice, I suppose).
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cmcgee
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response 3 of 3:
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Sep 12 16:55 UTC 2007 |
I keep chicken broth on hand in ice cubes in the freezer.
A crock pot full of vegetable parings and bits, roasted chicken bones,
and an overnight cooking session make a week's worth of broth.
You can use the bones from cooked chicken. Don't need fresh, raw ones.
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