Homemade broth?

[pixiewings71]

Do you really mean peppers? You throw in whole peppers? Or do you mean peppercorns?

I've never used peppers (or broccoli or cabbage type stuff) because they give such a unique flavor. Maybe I need to rethink my no pepper stance?

Peppers do give a stronger taste, they are quite unique. I do use them in my veggie broth but not in my chicken broth.

 

[Narnia_girl]

Last year I discovered "scrappy vegetable stock" and have been making it ever since. It's basically free. As someone above mentioned, you save vegetable scraps that are still good (nothing rotten) and keep in a ziploc bag in freezer. When the bag is full, you make stock.

http://www.poorgirleatswell.com/2011/03/guest-post-scrappy-veggie-stock.html

 

[pinoke]

So my son loves roasted turkey legs. Usually I put about 4 in a pot of water, and after they boil for an hour, I finish them up in the oven. After I skim off the froth, is this my broth? Does it need to cook longer? Should I add veggies and keep boiling for awhile? I am laughing as I am so clueless, but since I know the turkey isn't yet "done" when I take it out, I want to be sure we don't get sick from the broth. Thanks!

 

[Happyjen27]

So my son loves roasted turkey legs. Usually I put about 4 in a pot of water, and after they boil for an hour, I finish them up in the oven. After I skim off the froth, is this my broth? Does it need to cook longer? Should I add veggies and keep boiling for awhile? I am laughing as I am so clueless, but since I know the turkey isn't yet "done" when I take it out, I want to be sure we don't get sick from the broth. Thanks!

I would skim the froth and remove the boiling liquid from heat until after dinner. Eat the meat off the legs, save the bones and put them back in the boiling liquid. Boil that a while longer (2-4 hours) and then that will be a turkey broth. If the taste isn't as strong as you wish, boil with the top off to reduce the liquid and concentrate the taste. Boiling will kill any pathogens that might be in raw turkey and make it safe for use.

 

[kathie859]

Do you really mean peppers? You throw in whole peppers? Or do you mean peppercorns?

I've never used peppers (or broccoli or cabbage type stuff) because they give such a unique flavor. Maybe I need to rethink my no pepper stance?

I use peppercorns; however, based on another poster's comments I may throw a hot pepper in to create a spicy broth.

 

[pixiewings71]

I would skim the froth and remove the boiling liquid from heat until after dinner. Eat the meat off the legs, save the bones and put them back in the boiling liquid. Boil that a while longer (2-4 hours) and then that will be a turkey broth. If the taste isn't as strong as you wish, boil with the top off to reduce the liquid and concentrate the taste. Boiling will kill any pathogens that might be in raw turkey and make it safe for use.

This is what I would do as well.

I use peppercorns; however, based on another poster's comments I may throw a hot pepper in to create a spicy broth.

Not hot peppers, I use bell peppers. lol Spicy broth might be good though.

 

[hsmamato2]

oh no,no peppers for me.... bleh.... but you can add them if you like....I also keep a bag of veggie scraps in the freezer, esp. onions, it seems like we never use the whole thing..... and for the turkey legs, once you boil them for an hour and remove, just add some great spices and simmer/boil for another hour or so, then toss in some chopped veggies,or rice,or potatoes,dinner!
my personal 'flavor' is turmeric- can't make decent chicek soup or stock without it....I like the color to be a nice golden yellow,and the flavor nice and warm...never fails...(I always salt my broth, but then I like my salt) I think the point of all this is experiment,and adjust to your own taste, that's the great thing about it!