Took your suggested chicken stock and used it as the base for a soup today. Huuuuuge hit with the in-laws, and with a coeliac guest who was thrilled to hear the soup was made from scratch and she could safely eat it. I sent her home with a jar of leftover soup and a big smile.
you can add galangal, lemongrass, and turmeric for a really nice aromatic stock. Also, korean chili, ginger and garlic is lovely. Preserved lemon and harissa paste will be more morrocan/N African.
You can keep up to 7 days. One trick if you don't want to freeze, day 5 or so, bring back up to a brief simmer and then allow to cool again, down to room temp. Then replace in fridge. Will extend shelf life.
Just started doing my own bone broth and its fantastic.
Took your suggested chicken stock and used it as the base for a soup today. Huuuuuge hit with the in-laws, and with a coeliac guest who was thrilled to hear the soup was made from scratch and she could safely eat it. I sent her home with a jar of leftover soup and a big smile.
That's wonderful news, glad to hear 🙏
Curious about the lack of salt. Better added whatever dish you’re using the broth in proper?
Yes, Primarily because if you season the broth to taste and then reduce to a just or make a gravy, the resulting sauce will likely be very salty.
If you're just going to be drinking the broth on its own, go ahead and season
More spices pls. Love to see variations on a theme.
you can add galangal, lemongrass, and turmeric for a really nice aromatic stock. Also, korean chili, ginger and garlic is lovely. Preserved lemon and harissa paste will be more morrocan/N African.
How long would you keep it stored in the fridge?
You can keep up to 7 days. One trick if you don't want to freeze, day 5 or so, bring back up to a brief simmer and then allow to cool again, down to room temp. Then replace in fridge. Will extend shelf life.