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-> Recipe Collection
-> Soup
greenfire
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 Mon, Feb 09 2009, 10:55 am
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it's just the broth from a simple soup ... or make it from a few bones and a little salt & pepper ...
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Mimisinger
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Mon, Feb 09 2009, 11:32 am
broth=chicken stock.
Just take chicken bones, put them in water with salt and pepper. You can add veggies as well. Boil for a long time. strain out liquid - voila - chicken stock/broth.
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Tamiri
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Mon, Feb 09 2009, 11:34 am
I make a delicious broth (clear soup):
assorted chicken bones and parts (wings, necks) and I like part of a turkey neck (easy to get in Israel)
1 whole head garlic, unpeeled
I kholrabi
1 turnip
4 carrots
a few stalks of celery
1 onion
2 zucchini
water to cover
Bring water and veggies to a boil. Add poultry parts slowly, making sure water boils between additions. Simmer for hours (3?4?). Should smell great. Cool and skim fat. Remove all veggies and meat. There you have it: delicious clear broth. Salt to taste.
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Tamiri
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Mon, Feb 09 2009, 11:35 am
| Mimisinger wrote: | broth=chicken stock.
| broth also = beef stock and vegetable stock.
it's the clear liquid of the soup.
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goodgirl
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Mon, Feb 09 2009, 11:50 am
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so its basically chicken soup without the veggies and the chicken?
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Tamiri
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Mon, Feb 09 2009, 12:02 pm
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If you have baby, mush up the veggies and chicken and freeze them in little portions for future meals.
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Levtov
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Mon, Feb 09 2009, 12:03 pm
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a good idea is to put bones in separate netting bag called "wrap and boil" in USA, and seperate bag with all veggies in the other. After cooking for about 2 hrs, you have delicious broth. You can use veggies and bones too. I also add to veggy bag a few whole peppercorns ( a spice) it makes soup taste yummy. good luck!!!!
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greenfire
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Mon, Feb 09 2009, 12:23 pm
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yeah just the liquid ... and if you're using it for a recipe no need to waste the veggies - save that for real soup ...
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Blair
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Mon, Feb 09 2009, 12:38 pm
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Are you just married. I would recommend the Purple Cookbook
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goodgirl
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Mon, Feb 09 2009, 9:29 pm
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no, ive been married for some time now and I have that cookbook, but thanx!
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JRKmommy
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Tue, Feb 10 2009, 2:12 am
My basic recipe:
5 or 6 qt soup pot
2 packages chicken bones
3 medium onions, peeled and quartered
2 cloves garlic, peeled and halved
2 stalks celery, trimmed
handful of baby carrots
1 cube frozen dill
Bring to boil, then simmer everything for at least 1.5 hours.
Cool down, then stick in fridge overnight.
The next day, skim off fat, and strain soup.
If you refrigerate the soup long enough, you can remove almost all of the fat from the top. This recipe has lots of flavor but no added salt.
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Levtov
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Sun, Feb 15 2009, 1:15 am
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freeze leftover chicken soup from shabbos and store in small containers, then you can use it in recipes that call for chicken stock
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