Watson

My friend is having surgery and can only have clear broth afterwards. I've offered to make it for her.
I'm ashamed to say, being a chef, I've never made a chicken broth like this. Chicken STOCK until it came out my ears, but not a broth to drink....or am I making this too difficult and this is just stock, concentrated?

Any tips on making chicken broth?

Use just bones or bones with meat?

Use the carcass from a roast chicken, picked clean?

Bay leaves/herbs?

Watson

quiltingcandy

Why not stew the chicken with the normal vegetables and then just strain the broth thru cheese cloth or a fine strainer? Then you can use the chicken and vegetables to make another dish.

nativetexan

made me remember when i was about six, our pet dog bit my lower lip and i had stitches. I had chicken noodle soup (without the noodles) through a straw for a long time. Still love that soup!!

QuiltnLady1

In addition to what quiltingcandy says, I would go easy on the spices (not eliminate them completely) since stomachs may be unsettled. When I was a child, my mom and grandma would make chicken soup with the whole chicken and veggies (she would put garlic, parsley, other leafy spices and onion in cheese cloth) and we would have the clear broth with noodles for one meal and the meat and veggies for two more. They would do the same with beef soup except they would add the tomatoes to the items in the cheese cloth, and throw in a chuck roast (bone in) along with the soup bones. Again, we would eat the broth with noodles separately from the meat. If you skip the noodles and just give her the broth you can use the rest for your meals.

Evie

Isn't stock always made with bones, while broth can be (but not necessarily) made without?

tessagin

what I thought. I often check the Food Network.

dms

Why not do bone broth? It only takes 3 hrs. in the pressure cooker. I put mine in with chicken parts, carrots, onion, celery. If I want to use the meat off the bones, I cook for 1 hr., pull the bones out and remove the meat, then put the bones back in the cooker for 2 more hrs. After that period, I strain the liquid and that's it--it's wonderfully healthy and would be great for a patient.

elnan

[QUOTE=Watson;7801824]My friend is having surgery and can only have clear broth afterwards. I've offered to make it for her.
I'm ashamed to say, being a chef, I've never made a chicken broth like this. Chicken STOCK until it came out my ears, but not a broth to drink....or am I making this too difficult and this is just stock, concentrated?


For years, I used bouillion cubes until I learned that the MSG in them was contributing to my headaches and sinus problems. That was many years ago. When Costco began stocking chicken broth, I kept a good supply of it. Once I used their organic chicken stock, I switched to it and always buy several cases of it to keep on hand for those times when a friend is ill and I want to give them something to help in the healing.

My great-aunt related to me a story of when she was a newlywed and living with my great-grandmother. Great Grandma was seriously ill so Aunt Ella went to her Italian born mother and asked what to do. Aunt Ella followed her directions and credits my great grandma with getting well from the broth she made.
The directions were to put a large cut of beef in a wide-mouth gallon jar, put the lid on and set it inside a pot of water. Bring the water to a boil and keep it at simmer for hours until an adequate amount of broth and condensation has collected inside the jar with the meat. Pour a cup of broth off and spoon it into the mouth of the invalid. Do this daily until patient is stronger.

Around here in SW WA, a nutritionist is well known for her classes on Bone Broth, which has more minerals. Elk hunters are known to drop off bones for her. After attending one of her classes, I noticed our local grocery stores offer boneless roast, etc. When I questioned why, was told that was the only way they could buy the meat from their supplier.

cashs_mom

I've done this to make bone broth (although I didn't reuse the chicken and vegetables). It works great. I season with bay leaf and whole pepper corns. Carrots, celery and onion for veggies. I just put it all in the crockpot and cook overnight.

Chasing Hawk

I take the leftover pieces from a deboned chicken or chuck roast leaving some meat. I add two cloves of garlic, parsley and coarsly ground peppercorns, 2 or 3 " pieces of carrot and celery(2 of each) and a quartered up small onion. Place it all in my pressure cooker for about 3 hours on the simmer function. Let pressure release naturally and strain through cheesecloth. Store in either mason jars for use within a week or freeze for later use.

To freeze I place a ziploc bag into a quart sized upright container fill about 3/4, close up and add container and all to freezer. After a few hours remove frozen broth from container and place back in freezer. To thaw place in a bowl larger than bag and thaw in fridge.