So is it Broth or Stock

[Rhodie Ranch]

Yeah. I glugged in some apple cider vinegar to try to extract the most out of the bones. The dogs are getting the bones over the next week. Tonight I'll brown up some gr beef and add some barley and carrots. Home made stock for home made soup. Afterall, its down to 60 here today - brrrr....

 

[Carol Dee]

60! OMG Drop the zero and you will be closer to our weather lately. Soups on.

 

[Jared77]

When I make chicken stock the bones from the carcasses are usually still quite firm when I strain them off after simmering overnight.

My stock has plenty of flavor. I wouldn't expect a bone especially as thick as a knuckle to become soft.

Besides the bone is not where all the flavor is. It's what's attached and inside the bone that the flavor comes from.

 

[Nyboy]

City boy here, the first time I saw chicken feet for sale in supermarket I thought they where for Voodoo rituals. Didn't think people would eat them.

 

[Carol Dee]

City boy here, the first time I saw chicken feet for sale in supermarket I thought they where for Voodoo rituals. Didn't think people would eat them.

 

[digitS']

I never reported on the flavor of the vegetable broth!

It was every bit of what I could have hoped for. The broth was a little "mushroom dominant" in the proportions shown. It was also quite "carrotty" sweet but not overly so in either regard.

We had more beef broth since but may be, once again, outta broth. That is, except for a little frozen veggie broth - which should be just about right for some hamburger gravy for lunch. The key technique yielding the flavorful cup I've already drank was roasting the vegetables.

Steve