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Question regarding chicken broth
    • DedeSiregar [2430598]
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    Posted on 00:30:21 - 15/03/23 (1 year ago)
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    DedeSiregar [2430598]

    What is broth from box? And microwave? Kind of broth are u making m8?
    Only way to do chicken broth I know is using chicken bones or chicken skin. Put some onion, carrot, celery, salt and pepper. Low heat n boil it slow. It will be tasty and clearer.

    Capgros [2088627]

    I normally add some white wine, and fresh herbs like bay leaf, thyme, parsley, I never put salt, only before serving.

    Also before serving I put it in the fridge, and take the fat off when it's hard.

    It's also a perfect base for many other dishes and soups.
    In asia wine isn't common ingredient for food for south east asians. Idk why we put salt n pepper into our broth. But that was how I was taught.

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    • Capgros [2088627]
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    Posted on 06:17:02 - 15/03/23 (1 year ago)
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    DedeSiregar [2430598]

    What is broth from box? And microwave? Kind of broth are u making m8?
    Only way to do chicken broth I know is using chicken bones or chicken skin. Put some onion, carrot, celery, salt and pepper. Low heat n boil it slow. It will be tasty and clearer.

    Capgros [2088627]

    I normally add some white wine, and fresh herbs like bay leaf, thyme, parsley, I never put salt, only before serving.

    Also before serving I put it in the fridge, and take the fat off when it's hard.

    It's also a perfect base for many other dishes and soups.

    DedeSiregar [2430598]

    In asia wine isn't common ingredient for food for south east asians. Idk why we put salt n pepper into our broth. But that was how I was taught.
    Ah ok, I'm aware of that yeah!

    Basically, the salt thing is just because you never know what you'll use it for, and you don't want too much salt in your food, when I make a stock I use it in a lot of different dishes, from rice dishes to soup.
    • Cheffydave [2121357]
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    Posted on 07:33:30 - 07/04/23 (1 year ago)
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    Ok, so 

    bones=stock
    meat=broth

    now that’s cleared up.
    Chicken stock needs to cook 160f+ for 6 hours to get full extraction
    Beef stock needs 8+ hours at 180f+ with and additional second extraction of about the same time.
    Pork stock depends on what you are making with it. But at least 6 hours.
    These minimum times are based on what it takes to break down the gelatin in the respective animals.with a moist cooking method.
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