Soup stock ideas wanted
love2troll
16 years ago
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bejay9_10
16 years agoRelated Discussions
Chicken stock/soup different recipes/processing times?
Comments (17)For anyone reading this in the future, I finally did contact Dr. Andress and there really isn't supposed to be any meat left on the carcass when you start, they rewrote the instructions for So Easy to Preserve but she says they might clarify a little more on the website that this is a STOCK not a soup, that's why I kept putting "stock" in quotes b/c to me a stock doesn't have meat. Here's her reply "Here is how we re-worded it for our University of Georgia So Easy to Preserve book, below, although it's not a lot more specific. And I might now choose to say "Place large carcass bones (with as much meat removed as you can)": Or the other option is to not allow picking of the carcass at all. The directions really only allow for adding back the bits still clinging to the bones after cooling, not the all the meat stripped from the bones. So that's how we tried to word the order of actions for our book. But we can consider rewording on the website from the USDA guidelines, also. Thank you for pointing this out. Chicken Stock (Broth) Hot pack-- Place large carcass bones (with most of meat removed) in a large stockpot. Add enough water to cover bones. Cover pot and simmer until meat can easily be stripped from bones, about 30 to 45 minutes. Remove bones. Cool broth; skim off and discard fat. Remove the bits of meat clinging to bones and add to broth, if desired. Reheat broth to boiling. Fill hot jars, leaving 1-inch headspace. Wipe jar rims. Adjust lids and process. CAUTION: Do not add additional meat to this product. Process in a Dial Gauge Pressure Canner......(etc.)" Since how much meat is left on the carcass can vary, I think it's best not to put any meat back into the broth for canning, though I suggest that straining to get any bits floating might not be necessary. I also wouldn't add anything left at the bottom of the stockpot to the jars (sometimes I get little bits of bone as well as meat at the bottom of the stock). I knew what stock meant to a chef, couldn't figure out why NCHFP website was saying to add meat back into the broth, this was from very old procedures and it turns out stock really means stock. Maybe this is clear to someone who's been canning for a long time, but I haven't had any training (beyond NCHFP course, reading, and what I've picked up on this forum) so when I read that you could have meat in the jars my first question was "how much" - answer turns out to be "really nothing". HTH...See MoreSoup exchange party. Ideas anyone?!!
Comments (23)This is reeeeaally late but I want to thank everyone who responded to my initial post! I'd completely forgotten about it obviously, and only now discovered it (in the warm season when no one's making soup)! But it's a great thread to have that perhaps we can each keep adding to over time - though there are probably several other ones out there like it! These all sound so yummy (maybe I won't be able to wait till Fall)! And I appreciate all the storage suggestions too. I feel so bad about forgetting about this thread! I need to figure out how to get email alerts when I get a response however I'm a bit jaded about using the email I regularly use because I'm worried about viruses and spam. Anyway, I see there's a "check here if you would like post replies" box now so I'll be sure to do that now!!...See Moreideas to toss around, broccoli cheese soup???
Comments (5)Hi Terri. When Will had first gotten his elastics on his teeth, I found this recipe that we all liked very much. Not exactly what you're asking for, but shouldn't be too hard to adapt, I'd think... Panera Bread Broccoli Cheese Soup Ingredients: 1 tablespoon butter, melted 1/2 medium onion, chopped 1/4 cup melted butter 1/4 cup flour 2 cups half-and-half 2 cups chicken stock or bouillon 1/2 pound fresh broccoli 1 cup carrots, julienned salt and pepper to taste 1/4 teaspoon nutmeg 8 ounces grated sharp cheddar Directions: Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes. Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve....See MoreNeed Ideas for Creamed Soups.
Comments (13)POTATO ARTICHOKE CREAM CHEESE SOUP 2 tablespoons extra-virgin olive oil 2 small yellow/white onions-chopped (you could use leeks too) 1 clove garlic, minced 2 medium potatoes, peeled and chopped 8 oz artichoke hearts 4 cups chicken stock ½ teaspoon salt ¼ teaspoon freshly ground black pepper 8 oz softened cream cheese 2 tablespoons chopped chives or scallions, for garnish Heat olive oil in a heavy, large pot over medium heat. Add the onions and the garlic; stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, cream cheese, and salt and pepper. Cook until the vegetables are tender, about 20 minutes. Using a handheld immersion blender, or in a blender in batches (only fill blender ½ way and make sure the lid is vented so it doesn't explode all over the kitchen :), puree the soup. Sprinkle with a little chopped chives or scallion and serve CREAM OF CRAB SOUP 1 cup onion, chopped ½ cup celery, chopped 1 stick butter Pinch black pepper Pinch garlic powder ½ cup chicken stock 14 oz crab meat 4 cup whole milk Cornstarch and water for thickening Melt butter and add onion, celery, pepper and garlic until onion and celery are soft. Add chicken stock and bring almost to a boil. Puree with "motorboat" or in food blender. Return to pot. Add milk and crab, cornstarch and water mixture and heat, stirring until a cream soup consistency. Salt and pepper to taste. CREAM OF BRIE AND LEEK SOUP ½ cup butter 8 large leeks, finely chopped (white only) 4 cups (maybe more) chicken stock ½ cup flour 4 cups half & half cream 1 ½ lbs Brie cheese, well chilled and cut into cubes Salt and pepper to taste 2 Tbs fresh chives, minced Melt 1/4 cup of the butter in a soup kettle over medium heat. Add leeks and saute until translucent, stirring frequently, about 4 minutes. Add stock and bring to a boil. Reduce heat, cover, and simmer about 25 minutes. Puree mixture in batches in blender. Melt remaining butter in a saucepan over medium heat. Add flour and stir 2 minutes. Blend in half & half; whisk until smooth. Add cheese in batches, stirring until cheese melts and mixture is smooth. Strain through fine sieve. Return to saucepan. Add leek puree and heat through. Season with salt to taste. Ladle into soup bowls and garnish with ground pepper and chives. Serves 6. AUTUMN CURRIED SOUP ½ stick butter 3 medium onions, sliced 4 cloves garlic, thinly sliced 2 Tablespoons chopped fresh rosemary 2 medium acorn squash, peeled, seeded and cubed 3 Pounds carrots, peeled/sliced 1 ½ Tablespoons curry powder 2 Teaspoons ground cumin 1 Teaspoon ground coriander ¼ Teaspoon ground cinnamon Salt freshly-ground black pepper 16 oz pumpkin puree 8 cups chicken stock/broth Grated peel of 2 oranges ½ cup orange juice 2 cups heavy cream (optional) In a large pot melt butter over medium heat. Add onions, garlic and rosemary, and cook until soft, about 5 minutes. Add squash, carrots and spices. Season to taste with salt and pepper. Cook for 15 minutes, stirring occasionally. Add pumpkin, chicken stock, orange peel and juice and cook until carrots are soft, about 20 minutes longer. Remove from heat and puree in batches until smooth. Return to pot, add cream if desired, and cook until just heated through. Adjust seasonings and serve hot. Yield 12 servings CREAMED BUTTERNUT AND APPLE SOUP Ingredients 5 pounds butternut squash, peeled and diced 1- ½ pounds apples, quartered 1 stick cinnamon ½ gallon chicken broth 1- ½ cups unsalted butter 1/3 cup pure maple syrup ½ teaspoon ginger ½ teaspoon salt ½ teaspoon nutmeg 1 pint light cream, hot Directions: Steam the butternut, apples, cinnamon and chicken stock together until the squash is soft. Run through a food mill and return to the pot. Add the remaining ingredients except cream and simmer fifteen minutes. Add the cream, strain, and serve. Yield: 8 servings Joe...See Morelove2troll
16 years agoksrogers
16 years agojenniesue
16 years agocinsay
16 years agolove2troll
16 years ago
digdirt2
16 years agocinsay
16 years agolove2troll
16 years agolove2troll
16 years agoI don't get it!!!
Yesterday I cooked aprox 7 lbs more chicken (leg quarters) with carrots, onions, celery, salt, pepper, parsley, thyme, bay leaf & a single Yukon Gold spud to get chicken stock and use the leftover meat and veggies as burrito ingredients. Faithfully skimmed off the froth/scum/whatever
until it quit. (the foamy stuff in the vid) Then pressure cooked at 15 lbs for 12 min, rapid cooled and put in fridge until today.
All the fat solidified on the surface and was easily removed (and saved). Next step is to strain for the juice and can it for chicken stock. Then I went back to the manual and saw this:
Surely it is OK to can the strained liquid?
ksrogers
16 years agogreenmulberry
16 years agoksrogers
16 years agolove2troll
16 years agolove2troll
16 years agoEnded up with 15 pint jars of chicken stock, 3 pints of pressure processed pulled chicken meat & 16 large pulled chicken burritos that I vac sealed in pairs for the freezer.
Look at the difference between the strained vs filtered stock:
That's way more fat then I would have thought possible in the strained jars considering that I removed all the surface fat after cooling down. I hope is safe?
jimster
16 years agoksrogers
16 years agorobin_d
14 years ago
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