Off Topic Homemade broth

  • Please bear with us on the new site integration and fixing any known bugs over the coming days. If you can not log in please try resetting your password and check your spam box. If you have tried these steps and are still struggling email [email protected] with your username/registered email address
  • Log in now to remove adverts - no adverts at all to registered members!
Billy the Bastard said:
How would you do it?
I got the broth mix in on an overnight soak.
Tomorrow prepare some leek, onion, carrot, bacon, cabbage & turnip.
Add all that to the pan with a chicken stock cube, salt & pepper and maybe some white wine.
Click to expand...

When we have it I roast a gammon joint and cut into chunks then add to the stock and vegetables (we also have celery - but not onion or cabbage cos I don't like the slimy taste). Boiled potato, cut into chunks, and of course the dumplings. However I imagine everyone has there own different tastes. Enjoy your broth.
 
  • Like
Reactions: Teessidemackem and Billy Death
Fentonpell said:
When we have it I roast a gammon joint and cut into chunks then add to the stock and vegetables (we also have celery - but not onion or cabbage cos I don't like the slimy taste). Boiled potato, cut into chunks, and of course the dumplings. However I imagine everyone has there own different tastes. Enjoy your broth.
Click to expand...
It's a bit like an English breakfast - you can put in what you want.
 
Buy 3 chickens for a tenner, fillet them and you've got ,6 drumsticks, 6 thighs, 6 breasts and 6 sets of "strips", (each breast has some half attached meat that forms the strips, stir fries etc.,). Dump the rest in a pressure cooker for 30 mins and you've got your stock. Leave to cool then remove the bones and skin, keep the meat in the soup, add your chosen pulses an cook for a further 30 mins. Leave overnight. Sweat your choice of chopped veggies, and add to the pressure cooker, cook for another 20 mins. Put the breasts drumsticks and thighs in the freezer for later.
 
  • Like
Reactions: Vincemac
I do a knockle end, boiled with the pulses allow to cool, strip the bacon and discard any fat, I use any/all root veg cut into small cubes plus an onion and leeks.

Boil and allow to cool, best left overnight, we always add a pint& half of chicken stock, then heat enough for a meal and then when you have the rest later add dumplings, yummy. HP sauce is a must on the dumplings.
 
My old dear always puts split peas and barley in her broth, they are soaked overnight.
Carrots, tatties and onions with some other secret ingredients.
Always made with a gammon joint.
When its finished you can literally stand your spoon in it.
Got to be eaten with a stottie as well..yum yum.
 
Billy the Bastard said:
How would you do it?
I got the broth mix in on an overnight soak.
Tomorrow prepare some leek, onion, carrot, bacon, cabbage & turnip.
Add all that to the pan with a chicken stock cube, salt & pepper and maybe some white wine.
Click to expand...
Much the same
Out lass makes lush broth
We now have a soup maker and she makes all kinds of lush soup
 
  • Like
Reactions: Billy Death
crumble bungle said:
My old dear always puts split peas and barley in her broth, they are soaked overnight.
Carrots, tatties and onions with some other secret ingredients.
Always made with a gammon joint.
When its finished you can literally stand your spoon in it.
Got to be eaten with a stottie as well..yum yum.
Click to expand...
No tattles it makes it go off quick
 
  • Like
Reactions: Billy Death
cumbrianmackem said:
I do a knockle end, boiled with the pulses allow to cool, strip the bacon and discard any fat, I use any/all root veg cut into small cubes plus an onion and leeks.

Boil and allow to cool, best left overnight, we always add a pint& half of chicken stock, then heat enough for a meal and then when you have the rest later add dumplings, yummy. HP sauce is a must on the dumplings.
Click to expand...
Our lass like dumplings added next day
 
makemdan said:
Buy 3 chickens for a tenner, fillet them and you've got ,6 drumsticks, 6 thighs, 6 breasts and 6 sets of "strips", (each breast has some half attached meat that forms the strips, stir fries etc.,). Dump the rest in a pressure cooker for 30 mins and you've got your stock. Leave to cool then remove the bones and skin, keep the meat in the soup, add your chosen pulses an cook for a further 30 mins. Leave overnight. Sweat your choice of chopped veggies, and add to the pressure cooker, cook for another 20 mins. Put the breasts drumsticks and thighs in the freezer for later.
Click to expand...
Yeh our broth is always made in the pressure cooker
 
You must log in or register to reply here.
Top Bottom
Back