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By (user no longer on site) OP
over a year ago
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Google is throwing up some recipes that are just too damn fancy for me.
Just want to know how to make a basic chicken broth for making a chicken and vegetable soup in the slow cooker. Anyone? |
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By (user no longer on site)
over a year ago
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Easy peesy...
Roast a chicken, then have a Sunday roast, then pick off as much meat as possible from the carcass and boil it for an hour, season to taste, 5 mins before you serve, pop the picked meat back in, add noodles and sweet corn, hey presto.
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By (user no longer on site)
over a year ago
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Chicken bones, onion, carrot, celery, bouquet garni (Thyme, Tarragon, Sage), couple of cloves of garlic and salt and pepper. Simmer for 2-3 hours and strain through muslin. |
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By (user no longer on site)
over a year ago
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"Easy peesy...
Roast a chicken, then have a Sunday roast, then pick off as much meat as possible from the carcass and boil it for an hour, season to taste, 5 mins before you serve, pop the picked meat back in, add noodles and sweet corn, hey presto.
"
Boil the carcass not the meat as the meat will become v dry if over cooked |
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By (user no longer on site)
over a year ago
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"Easy peesy...
Roast a chicken, then have a Sunday roast, then pick off as much meat as possible from the carcass and boil it for an hour, season to taste, 5 mins before you serve, pop the picked meat back in, add noodles and sweet corn, hey presto.
"
That sounds delicious 
C |
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By *oxy_minxWoman
over a year ago
Scotland - Aberdeen |
"Chicken bones, onion, carrot, celery, bouquet garni (Thyme, Tarragon, Sage), couple of cloves of garlic and salt and pepper. Simmer for 2-3 hours and strain through muslin. "
Think I would stick with stock cubes  |
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By (user no longer on site)
over a year ago
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"Chicken bones, onion, carrot, celery, bouquet garni (Thyme, Tarragon, Sage), couple of cloves of garlic and salt and pepper. Simmer for 2-3 hours and strain through muslin.
Think I would stick with stock cubes "
Well yes, but doesn't taste as good but a lot less pissing about |
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By (user no longer on site)
over a year ago
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I can't claim it as mine Jamie Oliver says....
Pop a chicken in a slow cooker pour over a tin of coconut milk and a jar or red thai paste and dice up a butternut squash. .low heat for 8h or high for 4h
When done shred the chicken and blend the rest add some of the chicken to the broth and enjoy. .. |
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By (user no longer on site) OP
over a year ago
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Yeah think I'll have to see what's in Asda. Wasn't going to buy a whole chicken, was just going to buy chicken breast and add that to a broth.
So you can buy broth ready made can you and this would be by the oxo and stuff in Asda would it? |
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By *G LanaTV/TS
over a year ago
Gosport |
"Yeah think I'll have to see what's in Asda. Wasn't going to buy a whole chicken, was just going to buy chicken breast and add that to a broth.
So you can buy broth ready made can you and this would be by the oxo and stuff in Asda would it?"
It may be elsewhere in store, my local Asda have a tendency oscillate between having the plastic pouches of chicken stock in with the fresh meat or in with the dehydrated stock. But on a really annoying day they may have moved them to a totally unrelated aisle end location. I guess making locating what you went in for far more difficult must increase the sales of all the impulse purchase stuff. |
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Cook from scratch, see above or visit BBC Good Food etc. for other recipes.
If you haven't got that much time, or a chicken carcass, I recommend Knorr Stock Pots and typically use one meat plus one vegetable pot when making casseroles.
Lucifer
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By (user no longer on site)
over a year ago
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"Yeah think I'll have to see what's in Asda. Wasn't going to buy a whole chicken, was just going to buy chicken breast and add that to a broth.
So you can buy broth ready made can you and this would be by the oxo and stuff in Asda would it?"
Asda do a readymade chicken stock in a seethrough pouch 500g for £1.25  |
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By *imiUKMan
over a year ago
Hereford |
You want a cockerel really.
Boil it with stock veg and some herbs. Strain the veg out. Pick the meat off the carcase and sling that back in the pan with the broth. Add some fresh veg and pearl barley (or cubes of potato). Boil it until the barley or spud is cooked. You will need lots of salt at this juncture.
Eat. |
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