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Simple Beef,Chicken, or Veggie Stock Recipe?

4 replies [Last post]
By on Mon, 02-26-07, 03:36

Seems simple enough to make your own stocks, however,do you have to add veggies to beef or chicken to make a flavorful enough stock, or can you just boil beef soup bones and be done with it?
I don't want to add a bunch of ingredients for fear of putting something in it that 12 mo. old DS "might" have an unknown allergy to.
What do you all do for homemade stocks?
DS is allergic to peanut/egg/wheat/milk/soy/rye/banana

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By krasota on Mon, 02-26-07, 03:52

I make chicken carcass stock by just tossing a roasted chicken carcass into the stockpot and any frozen necks I have on hand . . . carrots, onions, celery, garlic, parsley, rosemary . . . no need to peel, just rinse and toss in. Cover with plenty of water. Bring to a boil, then simmer on low for a couple hours.

Making a chicken stock with just lemongrass and ginger is supposed to be really good, too.

I made a turkey stock this way after thanksgiving.

I've made veggie broths off and on, usually just the veggies listed above + herbs.


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By Donni on Tue, 02-27-07, 15:03

I add onions, carrots, celery, parsley when making chicken or turkey broth. I leave out the celery when making beef broth. Be sure to cool, strain, chill and then remove the fat from the top.

For vegetable broth, I roast assorted veggies (carrots, onions, white potatoes, sweet potatoes, cauliflower, turnips, parsnips, eggplant) with a touch of olive oil @ 400

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By Jimmy's mom on Thu, 05-03-07, 10:58

You can also just put a raw whole chicken inthe pot, just barely cover with water, and simmer until done. Then remove the chicken and you have a pot of stock, as well as a poached chicken, which you can use for any recipe that calls for cooked chicken.


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By ijkchen on Wed, 08-15-07, 18:56

If I can't get a bag of frozen chicken necks and backs or pork neck bones then I turn to frozen game hens. We usually don't eat whole roasted birds - my husband doesn't care too much for roasted white meat. Game hens are usually available in most stores, individually frozen. Makes 'em handy.

Beef all depends if you want arrow and gelatin. Roasting the bones brings out some caramelization. You'd get a little different flavor and darker color.

In a pinch I use Better than Bouillon which has very simple homemade style ingredients. My PA son has eaten it with no problems.

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