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Discussion Starter · #1 ·
OK so I'm making broth following directions from a cookbook. It's all in there boiling now. After simmering for a couple of hours, it says to strain it through a colander with 2 layers of cheesecloth. What's cheesecloth? And where would I buy it? And in today's case, since I don't ahve it, what can I use instead?<br><br>
Also, what's the best way to get the layer of fat off the top?<br><br>
Any other tips for making this broth flavorful? I bought a rotisserie chicken from the deli, pulled the meat off for various other uses, and threw the carcass and skin in the pot. I put water, salt, pepper, thyme, parsley, bay leaves, carrots, onions, and celery.<br><br>
TIA!
 

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Cheesecloth is a thin cloth material that's used for, er, making cheese. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol"> I have never used it for broth; I don't think it's necessary. Just put it through your finest strainer to get rid of all the bits.<br><br>
For the fat, I like to refrigerate the broth overnight, and then it's easy to scoop off the fat, which congeals.<br><br>
Sounds like you have all the fixins in there! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/thumb.gif" style="border:0px solid;" title="thumbs up">
 

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Cheesecloth, shmeesecloth.<br><br>
I just put it through my regular strainer. Put in in the fridge overnight, then scoop out and discard the congealed fat.<br><br>
My mother's secret ingredient for making chicken soup flavorful: add lemon juice at the end.
 

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Discussion Starter · #4 ·
Great advice. Thanks, ladies! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/thumb.gif" style="border:0px solid;" title="thumbs up">
 

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My favorite way to make broth is to roast everything first.<br><br>
Usually I buy a whole chicken (raw) and cut all the parts off to use for whatever I’m making. I save the back and the wings for broth and either make it immediately or freeze them to make later.<br><br>
Even though your chicken was already cooked, I would roast the carcus again anyway.<br><br>
Here’s what I do:<br><br>
•Put the back and wings into a large roasting pan along with a few carrots, onions (quartered with the skins on) and a few stalks of celery torn in half.<br><br>
•Toss it all together in the pan with some salt and pepper.<br><br>
•Roast at 400 for an hour or so until the veggies are dark brown and soft.<br><br>
•Transfer everything into a large stock pot and cover with cold water and add a few sprigs thyme. Bring the water to a very low simmer (as low as you can) and let it simmer for about 4 hours (or longer) adding more water if necessary.<br><br>
•Strain it through your finest strainer and adjust the salt, season to taste!<br><br>
•Chill and then scoop off the fat.<br><br>
It is sooo yummy; I eat it plain all the time ☺
 

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Discussion Starter · #6 ·
Thanks, Toolip, for sharing your recipe. What a good idea! When you roast it, do you cover it? Or do you use one of those roasting bags?<br><br>
Also, welcome to MDC! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/orngbiggrin.gif" style="border:0px solid;" title="orange big grin"><img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/wave.gif" style="border:0px solid;" title="wave">
 

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Here's the recipe I use (of course not exactly) But it made the best broth.<br><br>
I've used a table cloth to replace cheesecloth but i have never used one for broth either -- just a strainer.<br><br>
4 pounds chicken carcasses, including necks and backs<br>
1 large onion, quartered<br>
4 carrots, peeled and cut in 1/2<br>
4 ribs celery, cut in 1/2<br>
1 leek, white part only, cut in 1/2 lengthwise<br>
10 sprigs fresh thyme<br>
10 sprigs fresh parsley with stems<br>
2 bay leaves<br>
8 to 10 peppercorns<br>
2 whole cloves garlic, peeled<br>
2 gallons cold water<br><br>
Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.<br><br>
Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.
 

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I throw whatever chicken bones I have available (raw or leftovers from a roasted chicken we've already finished) in the crock pot with leftover veggie scraps (carrot peelings, the ends of celery, etc) and sometimes an extra onion if I don't have a lot of veggies. I add a splash of apple cider vinegar, fill with water, cover and cook on high for several hours or low all day (and/or all night.)<br><br>
Then I strain it through my metal fine-mesh strainer and store it in glass jars in the fridge. Sometimes I scoop off the fat (and reserve it as a cooking fat) and sometimes I leave the fat in when I warm up the broth and add fresh carrots before serving.
 

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<div>Originally Posted by <strong>granolalight</strong> <a href="/community/forum/post/10739145"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Thanks, Toolip, for sharing your recipe. What a good idea! When you roast it, do you cover it? Or do you use one of those roasting bags?<br><br>
Also, welcome to MDC! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/orngbiggrin.gif" style="border:0px solid;" title="orange big grin"><img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/wave.gif" style="border:0px solid;" title="wave"></div>
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<br>
I don't cover it. Just stick it in the oven and stir it up occasionally!
 

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yeah you don't have to strain through cheese cloth. your broth might have some solids in it (ie bits) but it doesn't effect the flavor at all.<br><br>
if you want a really clear stock and don't have cheese cloth, you can use a thin tea towel to line your strainer (I actually use my chinois to strain stock and skip the cheesecloth but eh.. same difference really, different shape/thinner mesh).<br><br>
if you want to buy cheese cloth, you can find it in your regular grocery store near the foil and/or canning supplies.<br><br>
if you have a good bone to water ratio, your stock will set up like jello, so don't be freaked out if you end up with jelly-like stock - that's the goal!
 

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Why would you scoop off the fat? When I put them in freezer containers, I make sure each portion has a glom of fat in it. I cooked mine for 6 hours last time. WONDERFUL. I just use a strainer.
 

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<div>Originally Posted by <strong>Ruthla</strong> <a href="/community/forum/post/10740289"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">I throw whatever chicken bones I have available (raw or leftovers from a roasted chicken we've already finished) in the crock pot with leftover veggie scraps (carrot peelings, the ends of celery, etc) and sometimes an extra onion if I don't have a lot of veggies. I add a splash of apple cider vinegar, fill with water, cover and cook on high for several hours or low all day (and/or all night.)<br><br>
Then I strain it through my metal fine-mesh strainer and store it in glass jars in the fridge. Sometimes I scoop off the fat (and reserve it as a cooking fat) and sometimes I leave the fat in when I warm up the broth and add fresh carrots before serving.</div>
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That sounds like my routine almost exactly. I always save up the bones, veggie scraps in my freezer until i have enough to make a canner load, I make 7 quarts at a time and those usually last until I am ready to make a new batch.<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/thumb.gif" style="border:0px solid;" title="thumbs up">
 

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<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>texaspeach</strong> <a href="/community/forum/post/10740327"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">if you have a good bone to water ratio, your stock will set up like jello, so don't be freaked out if you end up with jelly-like stock - that's the goal!</div>
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My dh and I kept wondering about those gelatinous stocks we kept making<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/redface.gif" style="border:0px solid;" title="Embarrassment"><br>
Then I talked with my friend the nutritionist and she told me I was doing it all just right<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/orngtongue.gif" style="border:0px solid;" title="Stick Out Tongue"><img alt="" class="inlineimg" src="/img/vbsmilies/smilies/eat.gif" style="border:0px solid;" title="Eat">:
 

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Discussion Starter · #14 ·
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<div>Originally Posted by <strong>slymamato3</strong> <a href="/community/forum/post/10746551"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">That sounds like my routine almost exactly. I always save up the bones, veggie scraps in my freezer until i have enough to make a canner load, I make 7 quarts at a time and those usually last until I am ready to make a new batch.<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/thumb.gif" style="border:0px solid;" title="thumbs up"></div>
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Sounds like a good system. Way to use up everything!
 

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<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>granolalight</strong> <a href="/community/forum/post/10752345"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Sounds like a good system. Way to use up everything!</div>
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Thanks its nice to receive encouragement<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/winky.gif" style="border:0px solid;" title="Wink">
 
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