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/ck/ - Food & Cooking

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File: 92 KB, 1500x1011, HomemadeChickenBroth_horizontal1.jpg [View same] [iqdb] [saucenao] [google]
18952728 No.18952728 [Reply] [Original]

Is there a more thankless activity than making broth?
At this point I'd rather just surrender to industrialized broth

>> No.18952742

>>18952728
Nah its ez as fuck. You just dump shit into a pot with water. Plus you don't have to worry about additives or a fuck ton of sodium.

>> No.18952747

>>18952728
industrialized broth is just as good, but way too expensive for what it is (the good stuff, not the artificial shit)

>> No.18952746

>>18952728
>being so poor that you can't afford fresh herbs
have. sex.

>> No.18952752

>>18952747
I think so too. They should cook it down until it's a thick gel so it can be reconstituted with water, thereby saving on the shipping costs which drive the prices.

>> No.18952764

>>18952728
>takes 20 minutes of actual work and 16 hours of making your house smell like thanksgiving, get months worth out of one batch
Is there any more rewarding activity than making broth?

>> No.18952768

>>18952752
so bouillon cubes

>> No.18952810

>>18952752
have you never heard of better than boullion?

>> No.18952818
File: 261 KB, 1427x1500, btb roast chicken.jpg [View same] [iqdb] [saucenao] [google]
18952818

>>18952728
The best is the costco large jars of organic less salt roasted chicken base, but even that doesn't compare to homemade. I don't think they even have that variety from Better-Than-Bouillion anywhere else. It's either chicken, roast chicken, or unsalted chicken.

>> No.18952838

>>18952747
All beef stock/broth on the market is dog shit.

All of it.

The ONLY way to get good beef stock is to make it yourself.

Same with veal.

>> No.18953741

>>18952764
>months worth
I dunno how big your stockpot is, chief, but mine only manages at most two-and-a-half gallons of stock. You might say 'How much do you use?' but there's only 8 pints in a gallon and plenty of recipes call for 2 or 3 pints.

>> No.18953909
File: 309 KB, 1500x1011, 1676751412709711.jpg [View same] [iqdb] [saucenao] [google]
18953909

just pour baked beans

>> No.18954587

I just use a preassure cooker and my broth is done while I'm prepping

>> No.18954589

brof

>> No.18954598

I hate watching youtubers make this and they go to the butcher and buy like $50 of meat/bones to put in their epic stock

>> No.18954625

>>18952747
Have you ever tasted store bought stock by itself? It's not good, and tastes different than what you'd get at home. It's also modified for shelf stability

>> No.18954669

>>18952746
Post your wrist

>> No.18954695
File: 142 KB, 1280x720, stockpot.jpg [View same] [iqdb] [saucenao] [google]
18954695

>>18952752
It's your choice.

>> No.18954809

>>18954669
>>18952746
y'all post in an automatized thread and you don't even want to talk about broth and stock

You can even put leftovers in broth, keep in mind is not gourmet shit but you can make it good with almost anything if you know how

>> No.18955780

>>18952728
I used to have a pretty low effort method for making stock. I'd put a whole chicken in a crock pot, season it, and cook it for like 8 hours iirc. When it was done I'd take it out and transfer all the liquid in the crock to a 1Q container to cool. The layer of fat on top would solidify which would allow you to scoop it off and use it as shmaltz to cook with. Beneath that, the rendered liquid would congeal into a glace kinda like >>18952752 is describing. It was basically concentrated stock that you could use to build sauces or soups. The chicken itself was pretty severely overcooked but still really tender. Not amazing on its own but it could be utilized a lot of ways: for tacos, soup, or stirred into rice for example.

>> No.18956325

>>18955780
And who could forget chicken salad? Marvelous

>> No.18956334

Making fries is close. Absolutely zero reason to go through the hassle of
>peel potatoes
>cut
>boil
>fry (first time)
>freeze to draw out moisture
>fry (second time)
When you can just dump frozen ones into the fryer and get the exact same result.

>> No.18956340

>>18953741
>2.5 gallons
>20 pints
>2 pints a week for 10 weeks
I wind up making stock every 2-3 months so this basically checks out. Depends how much you go through obviously, I'm generally only using my stock weekly or so when I make something that calls for it.