Anybody have a nice smooth tasting chicken broth recipe? I am a large
fan of the swanson stock. Anything close to that?

I have tried making my own, but it gets jello like when put in the
fridge and ithat freaks me out. Anyone know how to avoid that?

Thank you!

ULB wrote:

> I have tried making my own, but it gets jello like when put in the
> fridge and ithat freaks me out. Anyone know how to avoid that?


Don't put it in the fridge usually works. HTH :-)

Bob

ULB wrote:
> Anybody have a nice smooth tasting chicken broth recipe? I am a large
> fan of the swanson stock. Anything close to that?
>
> I have tried making my own, but it gets jello like when put in the
> fridge and ithat freaks me out. Anyone know how to avoid that?
>
That jello-like consistency is considered by most people to be highly
desirable, not something to be avoided. It shows you've done a good
job extracting all the goodies into your stock, and most people like
the enhanced 'mouth feel' -- the smoothness the gelatin imparts. -aem

"ULB" > wrote

> I have tried making my own, but it gets jello like when put in the
> fridge and ithat freaks me out. Anyone know how to avoid that?

That means you did a good job, don't freak out. It will reliquify
when you heat it again.

nancy

"Nancy Young" > wrote in message
. ..
>
> "ULB" > wrote
>
>> I have tried making my own, but it gets jello like when put in the
>> fridge and ithat freaks me out. Anyone know how to avoid that?
>
> That means you did a good job, don't freak out. It will reliquify
> when you heat it again.
>

I used canned broth because of this. I know my stock gelled due to the bones
I put in (same principle as jello) but I just don't like chicken soup that
looks like that cold. I don't think it tastes better, either. And I made
stock maybe twenty times, trying to get over this aversion.

"ULB" > wrote in message
oups.com...
> Anybody have a nice smooth tasting chicken broth recipe? I am a large
> fan of the swanson stock. Anything close to that?
>
> I have tried making my own, but it gets jello like when put in the
> fridge and ithat freaks me out. Anyone know how to avoid that?
>

There is one way: don't put bones or gristle in your stock pot.

You would have to use nothing but meat and skin, and toss the
meat at the end. It is the bones that make it gel. (Jello is made of
horse hooves and bones and such--same principle.)

You could just buy chicken parts on sale and debone them.

I went back to using canned broth because I think it is cheaper.

I do not like the gelled stock, or the "mouth feel" from the gelatin,
or think the flavor is better. At all.



--
Posted via a free Usenet account from http://www.teranews.com

cybercat wrote:
> "Nancy Young" > wrote in message
> . ..
> >
> > "ULB" > wrote
> >
> >> I have tried making my own, but it gets jello like when put in the
> >> fridge and ithat freaks me out. Anyone know how to avoid that?
> >
> > That means you did a good job, don't freak out. It will reliquify
> > when you heat it again.
> >
>
> I used canned broth because of this. I know my stock gelled due to the bones
> I put in (same principle as jello) but I just don't like chicken soup that
> looks like that cold. I don't think it tastes better, either. And I made
> stock maybe twenty times, trying to get over this aversion.

Sex ain't your thing... just guessing. hehe

ULB wrote:
> Anybody have a nice smooth tasting chicken broth recipe? I am a large
> fan of the swanson stock. Anything close to that?
>
> I have tried making my own, but it gets jello like when put in the
> fridge and ithat freaks me out. Anyone know how to avoid that?
>
> Thank you!

If you made the broth right, it's supposed to turn jello-like.

kili

ULB wrote:
> Anybody have a nice smooth tasting chicken broth recipe? I am a large
> fan of the swanson stock. Anything close to that?
>
> I have tried making my own, but it gets jello like when put in the
> fridge and ithat freaks me out. Anyone know how to avoid that?
>
> Thank you!

If you want it to taste and look like the bland stuff in cans--why, I can't
imagine, but to each his own!--put the vegetables (a carrot, an onion or
leek, a stalk of celery or some tops, a few garlic cloves) and some chicken
meat and skin in a large pot with water to cover by a couple of inches, add
a modest amount of salt, and simmer very slowly for 4 hours or more. Never
cover it completely and don't let it boil. Never stir it either. Skim it
thoroughly when foam first starts to rise, and periodically thereafter. If
you want to add spices and herbs (a bay leaf, some peppercorns, a little
thyme and/or tarragon, a few springs of fresh parsley, for example), put
them in cheesecloth or the equivalent so that they aren't visible in the
broth. Anyway, add them after you skim the first major foam.

If you want more flavor, you could brown the vegetables and meat first in a
roasting pan in a hot oven. Canned broth may contain turmeric for color, but
carrot also makes the broth yellower.

The best way to keep it clear in my experience is to scoop the broth out of
the pot with a glass measuring cup, pushing the solids aside, and pour
through a very fine strainer into a defatting thingie. (Now there's a
technical term. I mean one of those things that looks sort of like a
measuring cup with a spout, where you pour the broth off from the bottom
after the fat rises to the top.) Pour the degreased broth into another clean
pot, and dump the fat that is left behind. You can do this repeatedly until
you've captured almost all of the good liquid, then strain the remaining
solids in a colander or whatever, then put that liquid through the defatter
and fine strainer.

Then you can taste the broth, correct the seasoning, and reduce it if
necessary.

The easiest and cheapest way to accumulate sufficient meat is to save
trimmings in a bag in your freezer, adding more as you go until you have the
time or inclination to make some stock.

Janet Puistonen wrote:
> ULB wrote:
> > Anybody have a nice smooth tasting chicken broth recipe? I am a large
> > fan of the swanson stock. Anything close to that?
> >
> > I have tried making my own, but it gets jello like when put in the
> > fridge and ithat freaks me out. Anyone know how to avoid that?
> >
> > Thank you!
>
> If you want it to taste and look like the bland stuff in cans--why, I can't
> imagine, but to each his own!--put the vegetables (a carrot, an onion or
> leek, a stalk of celery or some tops, a few garlic cloves) and some chicken
> meat and skin in a large pot with water to cover by a couple of inches, add
> a modest amount of salt, and simmer very slowly for 4 hours or more. Never
> cover it completely and don't let it boil. Never stir it either. Skim it
> thoroughly when foam first starts to rise, and periodically thereafter. If
> you want to add spices and herbs (a bay leaf, some peppercorns, a little
> thyme and/or tarragon, a few springs of fresh parsley, for example), put
> them in cheesecloth or the equivalent so that they aren't visible in the
> broth. Anyway, add them after you skim the first major foam.
>
> If you want more flavor, you could brown the vegetables and meat first in a
> roasting pan in a hot oven. Canned broth may contain turmeric for color, but
> carrot also makes the broth yellower.
>
> The best way to keep it clear in my experience is to scoop the broth out of
> the pot with a glass measuring cup, pushing the solids aside, and pour
> through a very fine strainer into a defatting thingie. (Now there's a
> technical term. I mean one of those things that looks sort of like a
> measuring cup with a spout, where you pour the broth off from the bottom
> after the fat rises to the top.) Pour the degreased broth into another clean
> pot, and dump the fat that is left behind. You can do this repeatedly until
> you've captured almost all of the good liquid, then strain the remaining
> solids in a colander or whatever, then put that liquid through the defatter
> and fine strainer.
>
> Then you can taste the broth, correct the seasoning, and reduce it if
> necessary.
>
> The easiest and cheapest way to accumulate sufficient meat is to save
> trimmings in a bag in your freezer, adding more as you go until you have the
> time or inclination to make some stock.

Thank you very much for the info.

Have you ever had the Benihana's soup? The broth is wonderful. I was
hoping to get something similar to that. It is very smooth and tasty.
Maybe they add beef stock too, not certain.

"ULB" > wrote in message
ups.com...

> Have you ever had the Benihana's soup? The
> broth is wonderful. I was hoping to get something
> similar to that. It is very smooth and tasty.
> Maybe they add beef stock too, not certain.

Ah, something different altogether. Japanese soups are very often made
with dashi -- an ambrosial infusion of dried bonito flakes and seaweed.
Very good instant dashi can be found at some asian supermarkets, so you
don't have to go screaming out into the night to find the proper seaweed and
dried bonito (much less the proper shaver for making paper-thin flakes). If
I recall correctly (it's been some years since I've eaten at one), Benihana
serves a miso-type soup, which is dashi broth with miso paste stirred in,
plus small cubes of tofu and maybe a garnish of spring onions. You can also
find good quality instant miso soup at various asian supermarkets, and then
you can garnish it to taste.

No chicken, no beef, and no long simmering.
-j

"ULB" > wrote in message
oups.com...
> Anybody have a nice smooth tasting chicken broth recipe? I am a large
> fan of the swanson stock. Anything close to that?
>
> I have tried making my own, but it gets jello like when put in the
> fridge and ithat freaks me out. Anyone know how to avoid that?
>
> Thank you!
>

College Inn is okay when homemade is not available.
Store brands have a tendency to be rather weak.

"Kswck" > wrote

> College Inn is okay when homemade is not available.
> Store brands have a tendency to be rather weak.

I like the Swanson's in the box ... I still give it a little
boost with maybe a teaspoon of chicken base.

There, I said it.

nancy

One time on Usenet, "Nancy Young" > said:
>
> "Kswck" > wrote
>
> > College Inn is okay when homemade is not available.
> > Store brands have a tendency to be rather weak.
>
> I like the Swanson's in the box ... I still give it a little
> boost with maybe a teaspoon of chicken base.
>
> There, I said it.

Is there a brand of chicken base that you prefer, Nancy? I need
to get some to make Dawn's Wild Rice Soup next week. It's not
something I have on hand, nor are boullion cubes...

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

"Nancy Young" > wrote in message
. ..
>
> "Kswck" > wrote
>
>> College Inn is okay when homemade is not available.
>> Store brands have a tendency to be rather weak.
>
> I like the Swanson's in the box ... I still give it a little
> boost with maybe a teaspoon of chicken base.
>
> There, I said it.
>

haha!

I like it too. It is high, though, $2.97 a box. Kroger had a sale on it's
own
brand, same size box, four for $5. It tastes just fine.

"Little Malice" > wrote

> One time on Usenet, "Nancy Young" > said:

>> I like the Swanson's in the box ... I still give it a little
>> boost with maybe a teaspoon of chicken base.
>>
>> There, I said it.
>
> Is there a brand of chicken base that you prefer, Nancy? I need
> to get some to make Dawn's Wild Rice Soup next week. It's not
> something I have on hand, nor are boullion cubes...

I use Redi-Base, but looks as if you have to mail order it.
Other people have mentioned other brands, and I forget
what they are. My memory is shot.

nancy

ULB wrote:
>
> I have tried making my own, but it gets jello like when put in the
> fridge and ithat freaks me out. Anyone know how to avoid that?

You might try simmering at a lower temperture,
just below the temperature where it starts to
bubble. I've noticed the broth stays clearer
that way, which I think is because it isn't
dissolving so much collagen.

One time on Usenet, "Nancy Young" > said:
>
> "Little Malice" > wrote
>
> > One time on Usenet, "Nancy Young" > said:
>
> >> I like the Swanson's in the box ... I still give it a little
> >> boost with maybe a teaspoon of chicken base.
> >>
> >> There, I said it.
> >
> > Is there a brand of chicken base that you prefer, Nancy? I need
> > to get some to make Dawn's Wild Rice Soup next week. It's not
> > something I have on hand, nor are boullion cubes...
>
> I use Redi-Base, but looks as if you have to mail order it.
> Other people have mentioned other brands, and I forget
> what they are. My memory is shot.

No worries, at least now I have something to look for -- I
like hunting stuff down at the stupidmarket. Thanks... :-)

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

ULB wrote:
<snip>

> Thank you very much for the info.
>
> Have you ever had the Benihana's soup? The broth is wonderful. I was
> hoping to get something similar to that. It is very smooth and tasty.
> Maybe they add beef stock too, not certain.

I've never been there. But Chinese stock--at least according to Barbara
Tropp, who is my primary authority--is made with chicken, a few scallions,
and a few slices of fresh ginger, and salt, using the method I described. No
herbs, no browning, no carrots or anything else. She recommends using pieces
with bones and cracking them. When I make Chinese stock, I use cheap leg
quarters hacked up to some extent with a cleaver.

Nancy Young wrote:
> "Little Malice" > wrote
>
>> One time on Usenet, "Nancy Young" > said:
>
>>> I like the Swanson's in the box ... I still give it a little
>>> boost with maybe a teaspoon of chicken base.
>>>
>>> There, I said it.
>>
>> Is there a brand of chicken base that you prefer, Nancy? I need
>> to get some to make Dawn's Wild Rice Soup next week. It's not
>> something I have on hand, nor are boullion cubes...
>
> I use Redi-Base, but looks as if you have to mail order it.
> Other people have mentioned other brands, and I forget
> what they are. My memory is shot.
>
> nancy

I strongly recommend Better Than Bouillon. Failing that, Knorr.

ULB wrote:
> Anybody have a nice smooth tasting chicken broth recipe? I am a large
> fan of the swanson stock. Anything close to that?
>
> I have tried making my own, but it gets jello like when put in the
> fridge and ithat freaks me out. Anyone know how to avoid that?
>
> Thank you!
>

Buy Campbells soup?

A quality chicken stock will always jell as you described and liquefy
when it is heated.

Mark Thorson wrote:
> ULB wrote:
>>
>> I have tried making my own, but it gets jello like when put in the
>> fridge and ithat freaks me out. Anyone know how to avoid that?
>
> You might try simmering at a lower temperture,
> just below the temperature where it starts to
> bubble. I've noticed the broth stays clearer
> that way, which I think is because it isn't
> dissolving so much collagen.

I think the ideal temperature for stock is supposed to be a simmer so low
that it is just throwing off the occasional bubble. (Sometimes called
"smiling.") I usually manage to achieve something that produces a bubble
every few seconds, but anything less is impossible on my electric stovetop.
(Oh, for a gas stovetop!)

One time on Usenet, "Janet Puistonen" > said:
> Nancy Young wrote:
> > "Little Malice" > wrote
> >> One time on Usenet, "Nancy Young" > said:

> >>> I like the Swanson's in the box ... I still give it a little
> >>> boost with maybe a teaspoon of chicken base.
> >>>
> >>> There, I said it.

> >> Is there a brand of chicken base that you prefer, Nancy? I need
> >> to get some to make Dawn's Wild Rice Soup next week. It's not
> >> something I have on hand, nor are boullion cubes...

> > I use Redi-Base, but looks as if you have to mail order it.
> > Other people have mentioned other brands, and I forget
> > what they are. My memory is shot.

> I strongly recommend Better Than Bouillon. Failing that, Knorr.

Noted. Thanks, Janet... :-)

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

Nancy Young wrote:

> I like the Swanson's in the box ... I still give it a little
> boost with maybe a teaspoon of chicken base.
>
> There, I said it.
>
> nancy

Swanson's Organic Chicken Broth was rated the best of the store bought
stuff, by America's Test Kitchen.

Janet Puistonen wrote:
>
> I think the ideal temperature for stock is supposed to be a simmer so low
> that it is just throwing off the occasional bubble. (Sometimes called
> "smiling.") I usually manage to achieve something that produces a bubble
> every few seconds, but anything less is impossible on my electric stovetop.
> (Oh, for a gas stovetop!)

There exist diffusers for electric cooktops, star shaped wire thingies
that cost like $2.... you can make your own for free from a wire coat
hanger.

Sheldon wrote:

> There exist diffusers for electric cooktops, star shaped wire thingies
> that cost like $2.... you can make your own for free from a wire coat
> hanger.
>
Oh lordie I remember them well from my childhood. My mother used one
under her Pyrex percolator coffee pot. A heat diffuser, I believe?

On Wed, 25 Oct 2006 20:47:13 -0400, Goomba38 >
wrote:

>Oh lordie I remember them well from my childhood. My mother used one
>under her Pyrex percolator coffee pot. A heat diffuser, I believe?

I have seen those referred to as flame tamers.

Tara