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chicken broth?? and dry beans??

post #1 of 14
Thread Starter 
OK, um, uh, I don't cook much LOL........ :

um how do you MAKE chicken broth?

and how do you 'un-dry' dry beans? Is there an easier way than all night soaking? And can I make a big pot and then have them in a few different things over a few days?
post #2 of 14
You put a chicken carcass in a large pot, cover with cold water, and add seasonings, like salt, pepper, garlic, cut up pieces of onion, carrot, and celery (don't have to be small). You let it simmer for several hours or all day and then discard all of the solid pieces.

I prefer to buy the free range chicken broth at Whole Foods. Saves me a lot of time and I like the way it tastes better.
post #3 of 14
Thread Starter 
Hey ACTUALLY.........I have a whole chicken that needs eatin and some celery that needs using. (I HATE celery but like it in soups and stuff, I made broccoli cheese soup the other day.) That sounds doable........the reason I wanted to know how to MAKE some is I found a hot & sour soup recipe that calls for TEN CUPS of chicken broth!!!!!! TEN CUPS........most containers are 2 and they're a couple bucks each...............yeah, I think I can figure out a chicken carcass!
post #4 of 14
Thread Starter 
bump I'm attempting the chicken broth today, I could also use help on the dry beans still!!
post #5 of 14
Beans and cornbread are a big hit here in southern Indiana... make sure your dry beans aren't old because I read the other day that old beans will often take a really long time to cook (that explains my last foray into dried beans). You can rinse them and then boil in a big pot of water for an hour to get them started instead of soaking all night. What are you using them for?
post #6 of 14
:
post #7 of 14
you can quick soak the beans, here are instructions:
http://www.americanbean.org/BeanBasics/Home.htm

Changing the water after you quick soak them also helps keep the gas producing effect at a minimum.

Beans taste better IMO the second day.
post #8 of 14
Thanks for that link roundpeg, had some good tips and I liked the chart comparing the amount of cooked beans, dry beans and canned beans.
post #9 of 14
I prefer to soak them overnight, a la Nourishing Traditions. Then, you just cook them in a pot for 45-60 mins. I bring them to a boil, skim off the scum, and let them simmer til a random few can be mushed easily. (Make sure to cool them off before trying to mush them though! )
post #10 of 14
Thread Starter 
thanks!! I was just going to make a big pot of black beans, probably to use w/some chicken and rice.....for this thing I make that involves chicken and black beans coated in Italian dressing....
post #11 of 14
Both beans and chicken broth are easy in a crock-pot, too...

beans:
add beans and water... turn on crock-pot... come back several hours later for beans...

broth:
(I save veg scraps and chicken carcases in the freezer until I have a pot full...) Dump in bag-o-scraps, add water to cover, turn on pot, leave for a few hours... Drain out broth...

I'm a lazy cook...
post #12 of 14
If you ever use dry lentils, you don't even have to presoak them. They're so tiny they soften up just fine while cooking.
post #13 of 14
Thread Starter 
Quote:
Originally Posted by beansmommy
beans:
add beans and water... turn on crock-pot... come back several hours later for beans...

broth:
(I save veg scraps and chicken carcases in the freezer until I have a pot full...) Dump in bag-o-scraps, add water to cover, turn on pot, leave for a few hours... Drain out broth...

I'm a lazy cook...
So w/the beans, I don't have to presoak or anything?

I do chicken broth on the stove cause my crockpot is too little to make as much as I need for hot n sour soup. Good idea saving carcasses in the freezer, will do... :
post #14 of 14
No presoaking, and a 2 quart crockpot with 3 cups of beans filled the rest of the way with water is about perfect. cook at least 3 hours on high, but you can put them on low all day, which is how I do it.
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