Sorry to necropost, but I’ve had this thread bookmarked for a while meaning to try making chicken broth eventually. Well, I have a meaty chicken carcass that I’ve given a few helpful whacks with my favorite cleaver, salt, peppercorns, and an onion…and little idea how much water to add to the crockpot. Suggestions?
I’ve got three quart-sized (I think) zip-top bags of broth in the freezer. Made the stuff, still haven’t used it. I’ll probably wait until it cools off up here. I haven’t been cooking much this Summer.
I add just enough water to cover the meat by about one or two inches at most. You can always dilute the broth if it’s too intense (it shouldn’t be.)
You can throw it in ice-cube trays to freeze it as well, then pop them out and put them in freezer baggies That way when you need a little bit in a sauce you just throw a cube in the microwave for 15 seconds and dump it in.
eeeeew… don’t salt stock or broth when it is made … because if you then take the strained finished product and reduce it to make it richer it gets saltier … you add salt to the dish you are cooking with it, not to the stock/broth itself.
Also my other big freaking complaint.
Saving veggie peelings, and bruised/battered veggies to use in making stock.
if you won’t eat it normally why the fuck would you want to cook with it there are funguses and toxins found in peelings, and rot in bruised veggies. Honestly, if you would not eat it, why do you want to make your broth out of it. You are not surviving a famine, and the cost of a veggie is nominal. Just get good quality vegetables, and DONT use onion peels in stock. See that black smut between the layers? Let me introduce you to onion smut. Where is the yucky face smily?