I also change up the ingredients in the sachets that I use for different broths because I think that some herbs and spices taste better with specific meats. If you want to change up the ingredients of your sachets when making broth, don't be afraid to experiment. You may like your own herb mix better than mine!
- 1 bay leaf
- 1 whole clove
- 2 sprigs fresh or 1/2 teaspoon dried thyme
- 4 sprigs of fresh or 1 teaspoon of dried parsley
- 2 black pepper corns
- Cut onion coarsely, cut each celery rib and carrot into 4 pieces
- In a large stock pot, put chicken bones and veggies and cover with water
- Bring to boil and reduce heat to simmer
- Skim off anything that rises to the surface
- Add sachet
- Simmer for 5 hours, adding liquid as needed to cover bones
- Skim top every 30 minutes
- Remove from heat and strain through three layers of cheese cloth
- Prepare an ice bath in your sink, put broth back in pot and immerse in ice bath
- When broth is room temperature, strain it through cheese cloth or a fine sieve and then return broth to the pot and put in the refrigerator over night
- The next morning remove the layer of fat on the top of the broth
- Use, or freeze immediately
- 2 sprigs fresh oregano or 1/2 teaspoon dried oregano
- 2 cloves fresh garlic, sliced or 1 teaspoon garlic powder
- 1 large sprig basil or 1/2 teaspoon dried basil
- 4 whole black peppercorns
- 1/2 teaspoon paprika (optional)
1 large sprig basil or 1/2 teaspoon dried basil
1 large sprig rosemary or large pinch of dried rosemary
3 sprigs parsley or 1 teaspoon dried parsley
3 whole black peppercorns
1 medium sage leaf or 1/4 teaspoon dried sage (optional)
I really like the sage, but some people don't like the taste, so it's optional
- Roast the bones. This will enhance the flavor and give you broth to die for! Put the bones in a roasting pan and bake for 50 minutes at 390 degrees. You want them browned but not blackened.
- Remove the bones from the pan, make sure to wipe off any fat and cover with water in a large stock pot
- On high heat, bring to a boil and skim off any scum or particles on top of the water
- Add the carrots, celery, pepper and onion
- Lower heat to a slow simmer and cook for 6 hours, skimming about every hour
- Make sure to keep adding water as needed to keep the bones covered
- After 8 to 10 hours, strain it through cheese cloth or a fine sieve and then return broth to the pot and put in the refrigerator over night
- The next morning remove and discard the layer of fat on the top of the broth
- Use, or freeze immediately
Salt, monosodium glutamate, hydrogenated cottonseed oil, chicken fat, hydrolyzed soy/corn protein, dehydrated mechanically separated cooked chicken, dehydrated chicken meat, dehydrated chicken broth, autolyzed yeast extract, dehydrated onions & parsley, lactose, water, colour, spices & spice extract, disodium guanylate, disodium inosinate, citric acid, tartaric acid, hydrogenated soybean oil and sulphites.
The first listed ingredients are salt, MSG and fats, and that is just beginning of the unhealthy ingredients. Look at all the additives and preservatives, as well as a bunch of stuff I've never heard of. They also have listed on their site the nutritional information of one serving, and they try to fake you out by putting in the small print that a serving is only HALF a cube. So that 1 gram of fat and that 1 gram of cholesterol is actually 2, for every cube you add. Three little bouillon cubes in your soup or sauce just added 6 grams of fat and 6 grams of cholesterol to your meal.....not to mention close to 10,000 mg of salt! Is this the kind of thing you want to serve to your family? Or eat yourself?
Have a great week!