Home made broth! do you have a good recipe?!
Ingredients
2lb/1 kg lamb (or mutton)trimmed of fat
1 large chopped onion
1 large chopped leek
3oz/75g split peas
3oz/75g pearl parley
3 carrots pealed and diced
1 medium swede, peeled and diced
Water
Method
Soak the peas and barley for an hour or so
Rinse under cold water and drain
In a large pot sweat the onion in a little butter or lard to soften
Add the meat and cover with water
Bring to the boil, and skim off the surface deposit
Add the pre-soaked barley and peas
Simmer for 30 minutes
Add the remaining vegetables
Continue simmering gently until just cooked.
Remove the lamb bone, leave to cool
Take meat off bone, chop it and return to the soup.
Add parsley just before serving.
Serve piping hot and with homemade bread or rolls
Answers: Original Scotch Broth Recipe
Ingredients
2lb/1 kg lamb (or mutton)trimmed of fat
1 large chopped onion
1 large chopped leek
3oz/75g split peas
3oz/75g pearl parley
3 carrots pealed and diced
1 medium swede, peeled and diced
Water
Method
Soak the peas and barley for an hour or so
Rinse under cold water and drain
In a large pot sweat the onion in a little butter or lard to soften
Add the meat and cover with water
Bring to the boil, and skim off the surface deposit
Add the pre-soaked barley and peas
Simmer for 30 minutes
Add the remaining vegetables
Continue simmering gently until just cooked.
Remove the lamb bone, leave to cool
Take meat off bone, chop it and return to the soup.
Add parsley just before serving.
Serve piping hot and with homemade bread or rolls
boil chicken with lemon juice, chopped garlic and salt n pepper in water....
much better than bullions that ppl buy....
Ingredients:
* 2-1/2 pounds bony chicken pieces
* 2 celery ribs with leaves, cut into chunks
* 2 medium carrots, cut into chunks
* 2 medium onions, quartered
* 2 bay leaves
* 1/2 teaspoon dried rosemary, crushed
* 1/2 teaspoon dried thyme
* 8 to 10 whole peppercorns
* 2 quarts cold water
Directions:
Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat. Skim foam. Cover and simmer for 2 hours.
Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface. Yield: about 6 cups.
In the Army we made a tartan crapper shatterer.
We put everything in that we wanted.
I made homemade wedding soup for Easter (as I do every year), but made a few changes to my broth recipe. I was pleasantly surprised and you might agree.... Try the following:
I didn't have a stock pot large enough to accomodate the amount of soup I was making this year... the only large pot-type thing I had on hand was a medium-sized stainless steel roasting pan (not large enough for a turkey, but plenty big enough for a chicken or two).
So I put a whole chicken (cut up) into the roasting pan along with two quartered onions, 4 or 5 chunked carrots, 6 or 7 stalks of celery, a fresh lemon squeezed, a bit of thyme, sage, salt and black pepper.
I topped the whole thing with enough water to cover and popped it into a moderate oven (about 350 degrees to start is off.... then after an hour I decreased the temp to about 280).
I simmered the whole thing for about 6 hours. I took it out of the oven, let it cool until it was room temp. then removed all of the chicken and veggies with a slotted spoon. I poured the broth through a cheesecloth-lined strainer and what came out the other end was a nice, clear homemade chicken stock. I added the chicken and veggies into the strainer after all the broth ran through, bundled the whole thing up and squeezed any excess juice from the chicken and veggies into the broth as well. There is a lot of flavor left in there! :)
I then shredded the chicken by hand and added it back to the broth.
Then you can add whatever else you'd like from there..... move diced veggies, dumplings, pastas, etc. Have fun with it! :)
Chicken Stock
4 pounds chicken carcasses, including necks and backs
1 large onion, quartered
4 carrots, peeled and cut in 1/2
4 ribs celery, cut in 1/2
1 leek, white part only, cut in 1/2 lengthwise
10 sprigs fresh thyme
10 sprigs fresh parsley with stems
2 bay leaves
8 to 10 peppercorns
2 whole cloves garlic, peeled
2 gallons cold water
Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.
Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.
--Alton Brown