Speaking of store bought broth . . .

[attached2mason]

I have been successfully making and using homemade chicken stock for weeks now. Yay me . I had no idea that a mason jar filled with perfectly gelled stock could bring such joy . It's the little things . . .

Anyway, I haven't made beef stock yet. I have no bones. I just ordered a 1/4 of beef and have requested lots o' bones but until I get them I am out of luck since the organic beef at the HFS is mostly boneless. I only use beef broth for my buffalo/beef barley soup (broth, veggies, barley, beef or buffalo, canned tomatoes, tomato paste, thyme, salt/pepper). We love it and I make a big batch twice a month or so. I have been using campbells broth : rather than the boullion the recipe calls for - an improvement, but still not good, methinks. I can't seem to find organic beef broth anywhere - just chicken. Until I get bones for beef stock, what should I do? Is there another option I could sub or should we give up the soup altogether until we have real stock? How bad is it, exactly???

[Ruthla]

Why not try the soup with the chicken broth?

Another option would be to buy non-organic beef bones for soup- that would be a step up from using canned beef broth.

[spughy]

Do you not get Pacific brand broths in Sask.? We get them here, and they do for me in a pinch. : They're organic and pretty tasty, but the beef one is quite salty (which would probably be ok for soup). Check your HFS or even Safeway or someplace like that.

[attached2mason]

Originally Posted by spughy

Do you not get Pacific brand broths in Sask.? We get them here, and they do for me in a pinch. : They're organic and pretty tasty, but the beef one is quite salty (which would probably be ok for soup). Check your HFS or even Safeway or someplace like that.

For some reason I can find organic chicken and veggie, but not beef. Weird. I might call some of the stores in saskatoon to see if they carry it - even once I have bones to make broth I'd like to have some store bought for 'emergencies' .

I was wondering about using 'regular' bones . . .I'll call around and see if I can find some. Thanks!

[geogal17]

I'm new to to MDC and traditional foods in general, so it ifs not too much trouble can some of you ladies post a few good chicken and beef broth recipes? I'm trying to comb thru all these posts and I think my brain is going to mush but all this talk of broth and soup is making me hungry.

I've tried to make my own chicken stock before and somwhow I didnt get it quite right...it tasted so bland even with a bunch of herbs and veggies.

[HerthElde]

Amy, I have far too many bones - if you want some to start out, lmk! You're welcome to them! (wanna come over and help me make another batch of soap )?

[Taedareth]

Originally Posted by geogal17

I've tried to make my own chicken stock before and somwhow I didnt get it quite right...it tasted so bland even with a bunch of herbs and veggies.

Broth does taste bland by itself. It's just a good base ingredient to add to other things like soup or rice or whatever. Alternatively, you could add some salt to your beef broth and it would be au jous or whatever... you know, that beefy dipping sauce to go with your french bread.

[ChristieB]

Yeah, IME adding salt makes a huge difference. Also, with cicken (I haven't made beef broth yet), leaving just a bit of meat on the bones, and as much skin as you don't eat, really enhances the flavor.

I've heard that roasting beef bones in the oven before simmering really helps beef stock.

For chicken broth I always use onion, garlic, bay leaf, and celery (pretty simple, really). I don't know what it is about celery, but that seems to be a flavor enhancer as well.

Oh, and welcome!!

[Junegoddess]

I need an idea for a canned beef broth, too. For some reason, dh and I both can't STAND the smell of beef broth simmering. We're weird. I can blame mine on pregnancy, but what's his excuse? So... I just can't make my own beef broth. I go ahead and use homemade chicken broth for all kinds of things, but I think in the case of a beef soup, it might taste funny. Maybe not, though.

As for the blandness of chicken broth... I like to simmer mine down for a while after it's done, to condense it a bit. That makes it more concentrated, so of course it has more flavor.
But, yeah, I've never developed a taste for just sippin' a big cup o' broth. I know it'd be good for me. But... blech.

[attached2mason]

Originally Posted by HerthElde

Amy, I have far too many bones - if you want some to start out, lmk! You're welcome to them! (wanna come over and help me make another batch of soap )?

Thanks Mandy! My 1/4 won't be here for 4 weeks, so in the meantime I'd love some bones. Thanks for the offer!! I'd love to come over for another soap making day. Let's chat and figure out a date!


Thanks for the replies everyone . It is so much easier to venture into all of this with such a great group of women to come to for advice!

[krankedyann]

Originally Posted by ChristieB

I've heard that roasting beef bones in the oven before simmering really helps beef stock.

Definitely. The flavor and color difference between roasted and unroasted bones is incredible. I roast everything before I make stock- even the veggies.