Homemade broth
The stock of meat in the freezer will have to be replenished over the weekend. There were some small packages remaining. The contents of each package were too little to make a complete dish though. The back of a chicken, parts of the pork spare ribs that weren’t meaty enough to go into the stir fry that I made last week… I was comtemplating on what to do with them when I remembered a discussion thread in the discussion forum about homemade broth. Perfect timing too. I have lots of veggies and I can make a great vegetable soup tonight. So, this is how I make my broth.
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11 Responses to “Homemade broth”
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connie,
this may sound stupid, what what is leek in tagalog? and when you say shallots, is it like dahon ng sibuyas?
i wanted to start cooking but sometimes am not familiar with the ingredients. do you have a glossary or something where I could lookup some of the cooking terms?
thanks a lot.
don’t know the tagalog term for leeks, brenda, sorry.
shallots are “sibuyas na mura” or “sibuyas tagalog”. they are small res onions.
re the glossary. i have a few (link). i should add more to them, really.
connie,
how long will the chicken broth last?will i put broth in the freezer?a million thanks!more power!
hi, just dropping by.. hehe
re: tagalog term for leeks -or other asian ingredients you might want to check this link:
http://asiarecipe.com/phiingred.html
more power to your site!
raquel, sorry, late reply. frozen, the broth can last for a couple of weeks.
thanks, mai.
Hi Ms. Connie, good evening!
I am very happy to see when I checked out your website tonight that I have received a reply from you…really! thank you so much! I’ve already checked the link for the homemade broth.
Right now at this very moment, I have tried your baked macaroni..its amazing! its my first time to use a tomato paste. And I am very happy and contented with the results. It really tastes good! Definitely, I’ll be using your “homemade broth” recipe to the other pasta and soup I’ll be doing. The broth I used for this bake mac, was the broth from fresh beef cubes alone, but it tastes good too!
Once again, thank you so much, Ms. Connie and rest assure that I will always check your website to try more of your recipes.
More power to you and to your family! Ü
Somehow when I make the broth with “tanglad” lemon grass, it give a distinct flavor for all the soup that I make, either chicken, beef, or turkey. That’s why I try to always have it in hand. Nagtanim pa nga ako nun para lagi akong meron. hahaha, ang hirap lang i-trim in the yard, sabi ng husband ko, parang hindi mo mapapatay itong tanim na ito.Parang cogon grass eh. Bumili na lang daw ako ng paisa-isa sa market.
Even when I make other dishes, basta it calls for something with sabaw, I add lemon grass, I just have to remember to take it out before serving or else…
Hi Connie! Ganito na din ako gumawa ng broth….he!he!he! I always plan to stock sa freezer ko kaso lagi na lang nauubos eh….Mahilig kasi sa sauce, soup ang family ko….Eversince I’ve discovered your website, I’m addicted na to it and feeling ko mommy kita na I should follow,,,,,,,,, he!he!he! Good for me and my family….Healthy eating habits…..He!he!he!
Hi Connie,
Just wanted to know why the ingredients were not cut or chopped first. The onion in the picture still has the dry brown skin. Any reason for this? I’d appreciate it.
Lolay, because you’re going to remove them after simmering. Onion skin adds color to the broth.
leeks is kutsay