Roasted Chicken Broth... what next?
I love making broth, I do it all the time... today I am roasting chicken and veggies in the oven, then making big vat of rich broth with it. And I am out of ideas, not wanting to make the same old same old... anyone?
I have been saving vegetable trimmings in the freezer to roast for broth. I like the improbable combinations. Today I made roasted tomato soup and the broth had onions, celery tops and bottoms, asparagus stems, potato peels, sweet potato ends, tomato navels, lettuce bottoms, pepper cores, zucchini ends, and probably something I had forgot was in there plus the usual couple of bay leaves, sprigs of thyme, and flat leaf parsley along with pepper corns. It never tastes the same twice!
If I were you I'd do one of two things first.
One, tell us what the hell are the "same old same old" that you do all the time. That would, y'know, kind of help us. Just sayin.
Two, I would try searching. Using chicken broth (or stock) is so well sussed out on these boards, I think we might be able to free up a terabyte or two on the Chow servers if all of those chicken stock posts were vanquished into the Internet netherworld.
I was trying to avoid negating any ideas but you are right. Same old: chicken soup, pot of beans, risotto... But a new variation on any of those would be great. I make tons of broth for the freezer and use it a lot. This is going to be a very rich broth, I am roasting the chicken and vegetables in the oven first.
I didn't mean to start another tired broth post! Just was looking for quick inspiration :)
I can never seem to make enough stock to have a surplus like you do--wish I were so lucky!
Something I've always wanted to try was making a sauce using homemade stock as the basis. Even if you've done this before, there are so many variations to try, there's got to be something that is new to you.
This excerpt from an article about homemade stock has some interesting ideas:
"Reduction Sauces are produced by rapid boiling of gelatinous stock to produce a thick, clear sauce. The first step is to "deglaze" coagulated meat juices in the roasting pan or skillet by adding 1/2 cup to 1 cup wine or brandy, bringing to a boil and stirring with a wooden spoon to loosen pan drippings. Then add 3 to 4 cups stock, bring to a boil and skim. (Use chicken stock for chicken dishes, beef stock for beef dishes, etc.) The sauce may now be flavored with any number of ingredients, such as vinegar, mustard, herbs, spices, fresh orange or lemon juice, naturally sweetened jam, garlic, tomato paste, grated ginger, grated lemon rind, creamed coconut, whole coconut milk or cultured cream. Let sauce boil vigorously, uncovered, until reduced by at least one half, or until desired thickness is achieved. You may add about 1-2 teaspoons gelatin to promote better thickening, although this should be avoided by those with MSG sensitivities (as gelatin contains small amounts of MSG). Another way to thicken is to mix 2 tablespoons arrowroot powder with 2 tablespoons water. Gradually add this to the boiling sauce until the desired thickness is obtained. If sauce becomes too thick, thin with a little water. The final step in sauce-making is to taste and add sea salt if necessary.
Gravies are thickened with flour rather than by reduction. They are suitable for meats like roast chicken and turkey, which drip plenty of fat into the pan while cooking. After removing the roasting fowl and roasting rack, place pan on a burner. You should have at least 1/2 cup good fat drippings—if not, add some butter, goose fat or lard. Add about 1/2 cup unbleached flour to the fat and cook over medium high heat for several minutes, stirring constantly, until the flour turns light brown. Add 4 to 6 cups warm stock, bring to a boil and blend well with the fat-flour mixture, using a wire whisk. Reduce heat and simmer 10 minutes or so. Check for seasonings and add sea salt and pepper if necessary. You may also add herbs, cream, butter, whole coconut milk or creamed coconut."