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Compliant Broths  This thread currently has 275 views. Print Print Thread
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Natalie
Friday, February 7, 2014, 11:55pm Report to Moderator Report to Moderator
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I typed out my question, then chose to look at a preview, then back-arrowed to come back to my question but it was gone! Next time I guess I'd better copy what I wrote so I don't have to start from scratch again. I wonder what causes that?

But my real question is whether, if I want to make a soup for supper that I put in a slow cooker about three hours beforehand, I need the kind of vegetable or chicken broth from the ordinary supermarket, or whether I have to go to the health food store and pay more for an organic broth? A subsidiary question is whether it also works to just put some water into the slow cooker, add a compliant thickener (like okra), and put in certain favored spices/condiments etc. so that I could avoid buying a can of broth altogether?
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Chloe
Saturday, February 8, 2014, 12:30am Report to Moderator Report to Moderator

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Plenty of vegetables with water, lots of seasonings and you probably won't need to buy a stock....
but it's going to take a lot of flavorful vegetables.  I would try putting veggies in the oven, seasoned
well...spread them out on a cookie sheet....veggies like onions, parsnips, garlic, mushrooms, carrots, celery with some olive oil drizzled on top....and let them roast a bit with salt, and a lot of herbs.  You could also use fennel and leeks and any other flavorful vegetables that are beneficial for you.  Once they're lightly roasted, these vegetables develop more flavor because sugar has been released.  You can then put the veggies in a slow cooker with water....and you've pretty much made a flavorful soup.  If you like you can chop your veggies and keep them in the soup
or strain them out later whole and just use the broth. I've done both methods.

You could also add green leafy vegetables like kale or collards sliced thinly to the broth.  Those don't have to roast in the oven.  

Using organic vegetables is best, but if you can't get them, wash your veggies well and use whatever you have.

If you try it, please share how it turned out.  


"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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ABJoe
Saturday, February 8, 2014, 12:52am Report to Moderator Report to Moderator

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Quoted from 55946
I typed out my question, then chose to look at a preview, then back-arrowed to come back to my question but it was gone! Next time I guess I'd better copy what I wrote so I don't have to start from scratch again. I wonder what causes that?

I post what I have, then edit it if I find a mistake or want to add more later.

Quoted from 55946
But my real question is whether, if I want to make a soup for supper that I put in a slow cooker about three hours beforehand, I need the kind of vegetable or chicken broth from the ordinary supermarket, or whether I have to go to the health food store and pay more for an organic broth? A subsidiary question is whether it also works to just put some water into the slow cooker, add a compliant thickener (like okra), and put in certain favored spices/condiments etc. so that I could avoid buying a can of broth altogether?

I don't ever buy broth.  I either use broth remaining from a roasted turkey or I make the soup from scratch using meat or fish, vegetables, grain or rice, and spices, as desired with enough water to get the consistency I want.  It takes a little practice to get the flavors and consistency right, but allows you freedom to cook exactly what you want.


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Pamma
Saturday, February 8, 2014, 1:00am Report to Moderator Report to Moderator

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Chloe,

That broth sounds wonderful delicious.  Lord willin'  when I return from Philly, I've got to try roasting them, as you have described.  My soups in the past have always been so bland.  We would have to over salt them to add some zip.   Roasting Them!   Never thought to do it.  In truth, never had the time to try it.   Thank you .



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ginnyTN
Saturday, February 8, 2014, 2:54am Report to Moderator Report to Moderator

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Quoted from 55946

But my real question is whether, if I want to make a soup for supper that I put in a slow cooker about three hours beforehand, I need the kind of vegetable or chicken broth from the ordinary supermarket, or whether I have to go to the health food store and pay more for an organic broth?


If you buy "regular" broth from the store you are most probably getting MSG in it, along with potato starch in many brands.  This is in addition to the veggies and whatever meat or bones went into the broth containing pesticides, etc.  If you read the labels carefully (which we all should do but often forget) you will find that the ingredients in the organic broth are each specified as organic.  No pesticides.  No MSG (except what might be naturally occurring in the celery used in the broth).  

It's your choice.  I use a LOT of broth - way more than I can make.  I buy Imagine brand Free Range Organic chicken broth by the case when it goes on sale at a really low price a couple times a year.  I also make my own in large batches and freeze it.    



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Victoria
Saturday, February 8, 2014, 4:05am Report to Moderator Report to Moderator

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Homemade bone broth is exceptionally healthy and makes an unbeatable soup base.

Slow-cook (overnight or all day) a double handful of compliant bones, such as turkey. Remove bones and strain broth into glass jars.  Chill and then remove any fat that rises to the top.  You can freeze portions of this to have ready when you need it.

I like to start soup by sauteing plenty of garlic and red onion in olive oil (or whatever your favorite compliant fat is, then adding your stock and the rest of the chopped vegetables (with meat if desired).  Add your seasonings, cover and simmer on very low for a couple of hours or less.



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yaeli
Saturday, February 8, 2014, 1:32pm Report to Moderator Report to Moderator

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Quoted from 55946
I typed out my question, then chose to look at a preview, then back-arrowed to come back to my question but it was gone!
Natalie, you don't have to use back-arrow in order to come back to the question: just roll down a bit and it's still there on the same page. The preview is added in the same page where you are typing, on top of the editing area.



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Chloe
Saturday, February 8, 2014, 3:02pm Report to Moderator Report to Moderator

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I've also taken the carcass from a chicken or turkey, thrown it on the pan when roasting the veggies.
something about roasting food before adding liquid always brings out tons of flavor.  When I watch
the food network and chefs show their techniques for creating deeper flavors, I always see big
trays of meats, veggies placed in a roasting pan, covered and slow roasted.  I generally start my veggies off uncovered....but if I'm adding bones, I cover for the last 30 minutes and lower the heat...it brings a lot more flavor out of those bones.

Also rather than using dried herbs, try to find fresh....parsley, sage,basil, thyme, rosemary. The
flavors are more authentic.

I rarely saute or fry anything on my stovetop.... I love what slow roasting does to foods...Also easier...I don't have to babysit a pan.....and don't have to use high heat.


"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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Natalie
Saturday, February 8, 2014, 6:43pm Report to Moderator Report to Moderator
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Thanks to all who gave me ideas for making broth. Very helpful!

And to yaeli, who told me how to get out of the Preview screen.
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ruthiegirl
Sunday, February 9, 2014, 10:47pm Report to Moderator Report to Moderator

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I usually make my own broth by simmering bones overnight with some veggies added, then I strain and store in jars in the fridge. I could make HUGE batches and freeze, but I find that it works better for me to make a medium batch once a week or so- the broth keeps long enough in my fridge, and the bones take up less freezer space than the broth does.

Then I use the pre-made broth in whatever recipes.

Most crock-pot recipes will taste just fine if you put meat and veggies in there with water instead of broth. IMO, the main point of the broth is to provide additional nutrition. If you're only able to find (or afford) broth with "avoid" additives, then I think you're better off using water, and maybe some additional salt and onion powder if the dish needs extra flavor.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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