Sh*t my husband says...
I was all happy that my second chicken in crockpot ordeal worked out even better than the first one. This time hubby was going to have some real chicken soup, and yes i even made noodles on the side for him.
I get the table ready, we sit down.
Unappreciative looks all round (granted I did not expect leaps and bounds from our 3 year old who barely eats anything for dinner as it is).
He takes a shy taste of it and says "weren't you supposed to put a bouillon cube in this?"
"THIS IS SUPPOSED TO BE CHICKEN BOUILLON, MADE FROM SCRATCH!"
You did put lots of good spices, flavorings, and veggies into the stock you made, yes? I do find that some people just boil a chicken and call the leftover water a broth.
Not that I'm questioning your cooking abilities, it just happens that I've had some pretty lousy homemade broths before...
[QUOTE=magicmerl;961753]Needs more salt.[/QUOTE]
This. He's used to the saltiness of the cube. I have found celery to be necessary in making broths and soups. Once I started using celery and organic spices my husband started asking who made this? where is my wife and what have you done with her? Lol.
Lots of way to add more flavor.
In our case, we roast the chicken first, and then make a stock out of the remaining meat/bones/skin that's left. We just use salt and water, and sometimes will put in other seasonings, but we generally don't need it.
The amount of salt we used before is greater than the salt we use now, because we don't need as much to taste it all. We just need it for a bit of seasoning.
I find that boiling the whole chicken doesn't impart as much flavor of the chicken, as using the roasted bones/skin/remains. I set aside chicken for the soup, make the broth, and then put the chicken back in last-thing.
There are lots and lots and lots of broth recipes out there, so you're bound to find several that works. THe most basic is to use the holy trinity -- celery, carrots, and onions, which you fry off a bit first, then add the bones, then the water and salt. You might also add garlic, bay leaf, pepper corns (whole). If you want to get really fancy, you can add saffron. That makes a nice flavor.
End of the day, it's really up to you. We keep it *very* basic -- it's roasted chicken bones, water, and salt. Whatever spices were on the skin of the chicken are in the broth, but that's not really anything to write home about. But the broth is pretty tasty nonetheless.
Grr...this is a particular pet peeve of mine. Brings me back to the days when i'd stay home with all three during the day, then had to wrestle with a crabby baby and try to make food, sit down to eat but be unable to eat because said baby wanted to nurse and others wanted/needed things while they ate, and then husband would give me "constructive criticism" about the meal that i hadn't even eaten yet. STFU and eat yer dinner!
Husband almost always says my dinners need more salt. He's welcome to add some to his own bowl.
I don't know if you're looking for ideas, but i simmer the bones and bay leaf for 6 hours, then add vegetables (celery, carrots, onion, garlic) and simmer for another 2 hours, cool and strain. I freeze it in mason jars (fill only 2/3) for later. When I use it for soup, I add the salt, pepper, and seasonings while the soup simmers. If you add fresh herbs, they can be chopped then added 15 min before serving for optimal flavor.
Ffffffuuuuu picky eaters. I'll never understand guys twice my age who eat like toddlers.
Sooo... I add salt because salt helps food to develop its flavor fully, by forcing a partial dessication (by osmosis), concentrating the juices in the meat/vegetable/tuber.
Your mileage may vary, but after working in various restaurants for 10+ years, I'll take empirical evidence all day long.
Salt is not your enemy. Neither is fat.
I have a hard time getting the salt right for my own broth. Way too salty last time. I couldn't finish it. I used it to make the current batch now.
You are living my life. The tentative taste with the raised eyebrow indicating the message: "Is this poison?" Then the inevitable complaint. "Is this cooked all the way?" (This was tonight. Other nights are different.) Big giant babies, some of these men.
I can't tell you how many dinners he's cooked that I've endured without peep from me. My butt burned off the next day after so many spices.
I swear I'm going to go to Trader Joe's and just get a stack of frozen pizzas and tamales and I'll heat those up for him and save the rare steaks and chops for myself. Who needs to waste good food on a big giant baby like that?
[QUOTE=sbhikes;961850]I swear I'm going to go to Trader Joe's and just get a stack of frozen pizzas and tamales and I'll heat those up for him and save the rare steaks and chops for myself. Who needs to waste good food on a big giant baby like that?[/QUOTE]
Why not try that for a week? Give him frozen meals while you eat steak next to him?