From harvest to table ~ what's cooking now?

This blog shows where all those garden goodies I grow end up. I call this little eating area next to the stove my "chef's table" because at all the best restaurants it's a privilege to be invited to dine in the kitchen where the chef reigns supreme. So here I am "reigning" and you are all invited. :-D

Friday, April 17, 2015

Boxed broth

Buddy Dave convinced me to try a boxed organic, free-ranged chicken stock that he uses for cooking.

Hmmm.

The box promised much.  Low sodium (like - practically none), free range, no additives, rosemary.  Sounded good to me!



Last week I made up a quart of chicken soup.  As the broth warmed up, I tasted it.  Hmmmm.  

Maybe heating up would awaken flavors. 

When it got to boiling, I added the usual suspects: carrots, potato, green beans, chickpeas and roasted chicken.

It all look pretty good.

Super easy.

But bland.  As in BLAND.  Did I tell you it was bland?

I had to add garlic, thyme, marjoram, black pepper, chipotle powder and (wait for it) - salt!

It made it much better.  But the broth didn't have any bottom 'notes' or 'highlights'.

I guess I'm totally addicted to my 10-12 bone broth made with veg.  My broth is so tasty you don't even need to make soup with it, a hot cup of broth on a cold day is a treat.

I'll use up the other 5 quarts (it comes in a 6-pack) in cooking.  But to make soup?  

Maybe in a pinch....  After all, it's way easier than making my own scratch broth.  

What I'll probably end up doing is using this boxed broth as a BASE for my OWN broth batches.  Because, really, home made is best.

How about you?  Have you ever run across anything ready-made that made you think maybe switching from scratch to fast?  If so, let me know!  LOL

Meanwhile, I'll keep on making my own luscious broth.  

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2 comments:

  1. I question how much water they use to make their 'broth'. I find both Swanson's boxed and canned are practically flavorless. I am off to find your recipe for your broth. I just boil a chicken......

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    1. Yup, that's my take on this stuff. After all, good broth will GELL when cooled. This stuff doesn't. I'll just use it up making REAL broth later on.

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