Eleanor Posted July 26, 2012 Share Posted July 26, 2012 I don't have a slow cooker to make the bone broth but will be investing in one soon. I'd love to make a soup for tonight's dinner, can I use store bought stock cubes to make the soup? Link to comment Share on other sites More sharing options...
Meg Hamilton Posted July 26, 2012 Share Posted July 26, 2012 I would look at the ingredients. I thought my "better than bouillon" would be okay, but sure enough, sugar was listed in the ingredients! Link to comment Share on other sites More sharing options...
Renee Lee Posted July 26, 2012 Share Posted July 26, 2012 it's doubtful that you'll find a compliant one. You don't NEED a slow cooker to make broth, btw...it's just a lot more convenient because you can turn it on and forget it. You can leave it on the stove all day on a low simmer, you can use a pressure cooker for an hour or so, etc, and you can even drain the juices from a roasted chicken, separate the fat, and then water down the broth a little if you want. Lots of non-slow cooker options to go around Link to comment Share on other sites More sharing options...
missmary Posted July 26, 2012 Share Posted July 26, 2012 you don't need a slow cooker for bone broth. I have one, but I still make my broth on the stovetop because my slow cooker is really too small for all the liquid, etc. (if I'm going to make broth, I make a bunch). My favorite method: first roast a whole chicken in the oven. Remove whatever meat you want to eat from the chicken (the more you leave on, the better the broth). Put the carcass, skin, etc. into a stock pot with whatever veggies you like (for me, never more than carrots, onions, garlic and celery, but usually just onions or garlic). Add enough water to cover + 1/4 cup of apple cider vinegar. Bring to a boil then simmer for as long as you can stand it. 12 hours is good. Strain and enjoy. Beef broth is basically the same, but instead of a chicken, roast what beef bones you have (roast them well. this makes a huge difference in flavor)--adding something like short ribs with a little meat left on, etc. will enrich the broth. Link to comment Share on other sites More sharing options...
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