Broth Ideas

Broth must be prepared in advance as far as I’m concerned. If you differ, see above photo for my unmasked response.

Utensils are very important. A nice big, as in giant, stock pot is needed. It needs to be large, because the liquid and ingredients are all cooked together over a prolonged period in order to get all of those flavours out and into the broth. You’ll start off with a full pot, and usually reduce it by half or more.

Very helpful are bowls!

For example! When you’ve reduced the broth down, and feel that you are ready to do so, you place the main large sieve over the top of one of these bowls, and pour the contents of the stock pot into that sieve. Sometimes I spoon the bulk of the solids into the sieve, and pour the remainder over that.

Take the original stock pot, and clean it out for the second stage of the drainage. I then take the sieve, full of the goodies, and place it back over the now clean stock pot and then re-pour the broth through the sieve and solids. The solids will continue to remit fluid until its time to go to bed, and into the next morning… whenever you’re ready, bite the bullet, and admit defeat… This not only gets as much juice as possible, but you now have the fats at the top of the settled broth.

Take a decent sized glass (clear) measuring cup, and a metal soup ladle over to the crock pot/sieve combo. Please tell me you removed the pot from the heat source?!?! LOL placing the sieve and its contents into another bowl to continue to catch escaping liquid while you harvest the broth in the next step. So, back to the measuring cup and ladle.

Sink the ladle into the broth in a very ingenious way! The rounded bottom is placed against the surface, and push the ladle downward until the sneaky fatty oil floating on the surface starts to ooze into the ladle… stop when broth starts to join its old friend fatty, repeat until you see less and less glistening oil/fat on surface. Each time you’ve filled the ladle… I don’t mean to be rude here, but do you really need me to say it? Well, I will anyways… pour the ladle contents into the awaiting clear glass measuring cup. Once the measuring cup is filled, you’ll notice that there’s broth/oil in there also, since its part of life… its just the way things are. You have to have wasted things… its unavoidable. But since I’m “like that” I re-do the process using another large measuring cup… or! I fill up a plastic storage bag! Place the storage bag into the other measuring cup, and ladle oil into it as above… wait until the oil settles on the top, and cut a small piece off one of the bottom corners while holding it over a third measuring cup… this is getting a bit silly, isn’t it? Well, go look at the monkey for a while, I’ll wait here… allow the broth to leak into the 3rd cup… and then whenever you dare, let it finish draining into one of the first two. You’ll have a decent amount of fat removed.

That fat isn’t waste! You can use it to make all sorts of stuff! Like soap… and even for cooking the veggies for the serving stages!

Roasting Pan

Placing all of the bones, and veggie pieces into a roasting pan, place in the oven, and roast at high temperature to caramelize the flavours.

I usually use the bones left over from the cooked turkey, or roast etc.

There is a swath of the public that does not like to allow the harvesting of the bones until its been placed at the centre of the table… this is understandable of course, and at times must be endured patiently. Once photo opportunities have been exhausted, and the meal is sufficiently underway, volunteer to start clearing the table for dessert… they become distracted by their own hopes for pie, and allow the bird carcass to be removed to the kitchen where the de-boning process can take place.

I remove as much meat as I can, and sort it into white and dark meat, and place bones, feathers, and cartlidge directly into the empty stock pot. I can then add some roasted veggies, such as onions, carrots, and celery… and the spices desired… then pour enough cold water to cover all the contents. Cover and turn onto high heat. Once its rolling boil…