- #1727872BJB August 6, 2019 at 12:37 pm
Homemade bone broth recipe: crockpot
2 pounds chicken bones leftover from roasted chicken, preferably organic
2 stalks celery roughly chopped
2 carrots skin on, roughly chopped
1 yellow or white onion roughly chopped
1 green bell pepper roughly chopped
1 head garlic
1/2 cup fresh parsley
1/4 cup fresh thyme
2 sprigs rosemary
2 bay leaves
1 tablespoon whole peppercorns
8-10 cups filtered water or enough to cover ingredients
Put all ingredients into Crockpot, cook on LOW for 8-12 hours.
Allow to cool slightly and remove frames and vegies. Pour broth through a sieve. Add fresfly chopped chives and parsley. Store in fridge for 3 days or freeze for up to 3 months
Enjoy on its own, or use as a Base.#1729436sweetpeaMemberMember since: October 30, 2006
Replies: 7sweetpea August 14, 2019 at 9:33 am
Easiest Tomato soup.
As the only soup I enjoy is tomato its always on the menu when during winter we have a soup dinner party. 3 choices of soup, hot crusty breads and later a good hot pudding to finish with. This is the one that I am always asked for the recipe for. Sometimes I just decline saying its a secret family recipe 😛
1 tin watties tomato soup, 1 tin water, 1 tin crushed tomatoes.
Fry some chopped bacon in the saucepan along with crushed garlic. Pour in the tins above and simmer. Add some sirrachi chilli sauce to your taste and a tsp marmite for extra flavour.
Serve with crusty croutons or bread. Enjoy. 🙂#1729452BJB August 14, 2019 at 12:11 pm
Thanks for the Recipe.
Nice and easy, and sounds very nice. Will try it one day soon. 🙂#1729532BJB August 15, 2019 at 12:33 pm
Chicken and Leek Soup:
1 whole chicken with giblets
2 bay leaves
500g leeks, diced, white and green parts separated
2.5 litres water
1 pinch salt and freshly ground black pepper, to taste
Prep: 30 minutes |Cook: 4 hours
1. Place the chicken, bay leaves, the green parts of the leeks and water in a large saucepan. Bring to the boil then reduce heat to a simmer. Simmer gently covered, for 3 to 4 hours.
2. Remove chicken, giblets and bay leaves from the saucepan. Skim fat from the surface of the stock.
3. Add rice, white part of the leeks, salt and pepper to the stock. Simmer vigorously for 15 minutes until rice is tender.
4. Meanwhile cut desired amount of chicken meat and add to the saucepan. Reserve any remaining chicken for another use. Simmer a further 5 minutes to ensure the chicken is warmed through before serving.
Takes a bit more time for cooking, but well worth it. 🙂
You must be logged in to reply to this topic.