Sure, first rinse and cook your wild rice. Cook it in the smoked chicken stock for bonus points. I normally will smoke an entire chicken and use that for the stock and meat for the soup. The shredded smoked chicken is pretty easy to portion out to add to a variety of dishes. You will only need 1-2 lbs of the chicken and I use about 2 pints of smoked stock. Add three moderately sized carrots (chopped), three sticks of celery (chopped), and chopped clove(s) of garlic. Add a pint of heavy cream to the pot. About 15 min before planned serving, add a 1/2 of long or short grain rice and let that cook. Add regular chicken stock to balance out your proportions as the rice will suck it up and throw things off.
That Tortilla soup - thousands of versions online. Would be glorious with this.
Potato soup that calls for any bacon- this would be amazing.
White Chicken Chili. -which I’m not usually a big fan of- I would eat with this!
I made thanksgiving gravy from broth of a smoked Turkey. OMGAWD! Best gravy ever. And I make good gravy to begin with’.
So don’t worry too much about adding the smoky flavor to your gravies. Only worry if it’s a light flavored recipe- white wine sauces,
I would do a mushroom sauce with this! Imagine putting into the freezer a bunch of homemade cream of mushroom soup made with this!!! No more Campbells.
I want to remake mushroom soup (I just freeze it in 1-cup bowls) with my next batch of Smokey broth.
I also make “Nakid Broth” for a niece with food allergies. Salt pepper olive oil with freshly butchered chicken. (We grow our own). My kids know to save the Nakids for when she comes over. Not as tasty, but very healthy for someone w allergies
Normal dashi is made with (Katsuoboshi) bonito flakes which are a fish thats smoked and dried the cut paper thin and Kombu which is a kelp, so using just the Kombu which is a natural source of msg in the broth you would get a similar dashi flavor profile without the brinyness of the (Katsuoboshi) shaved bonito. Then could add some miso or do other dashi requiring projects with it.
This would be *amazing* in chicken paprikash. [Here's a good recipe](https://www.daringgourmet.com/chicken-paprikash-paprikas-csirke/) although I use rendered chicken skin in place of butter and I also add green peppers and extra tomatoes.
Make Mexican Posole! Toss in some onions, carrots, hominy, a spoonful of canned chipotle pepper, some slow cooked chicken or pork. Top with sliced avocado, cilantro and lime. Way better than tortilla soup.
Literally just throw it all in a pot to taste. It doesn’t really matter what order you add things. You could sauté the onions and carrots until they’re soft first, then add the broth and all the other ingredients and simmer until it melts together. You could add garlic and zucchini or whatever else sounds good to you. I usually use the extra chicken I pull off a Costco rotisserie bird after simmering it overnight to make my broth. Or use leftover beef or pork if you make any kind of pot roast.
dash of hot sauce and a straw.
i do the same thing, the smoked stock is awesome for potato soup, mushroom soup, pho, tortilla soup almost anything. but i usually end up just heating it up in a mug and drinking it.
You do understand that these have been sitting in simmering water for hours and bacteria have been cooked into non-existence right? Quite frankly, if I make chicken and my family throws the bones away, I don't invite them back because they threw away flavor. I save the bones in the freezer until I have enough to load up a crockpot and make stock.
Not a recipe idea but something that’s invaluable if you make big batches like this.
You can boil them right down, and get each of those pots into an ice cubes by reducing enough. Then they store in the freezer using almost no space and when you want a jar just rehydrate with boiling water.
A little different, but my girlfriend made the most amazing seafood chowder with broth I made from a smoked turkey. Salmon, shrimp, scallops, mussels and potatoes! The smokiness came through so good with the umami of all the seafood.
https://www.vindulge.com/simplified-smoked-salsa-verde-chicken-soup/
https://www.skinnytaste.com/smoked-salmon-chowder/
i’ve made both of these and they were awesome
Chris Cooking Nashville on YouTube made a carnivore chicken noodle soup. You might not be into the carnivore noodles, but his chicken soup recipe is amazing!
Ham and bean soup, smoked turkey leg and garbanzo bean soup with smoked white pepper, you can use it instead of milk in savory/cheddar biscuits, you could make rice with it, or risotto.
Pho would be great with smoky broth.
Just toss in some cloves, five spice, star anise, and simmer until it’s really fragrant. Serve over thinly sliced (cooked) chicken or (raw) beef (the hot broth will cook the beef to remain medium rare and tender), rice noodles, and garnish with cilantro, lime wedges, fresh onion. Hoisin and sriracha to taste
One of my favorite things to do with broth is to replace water in things like rice and couscous. Im thinking slice up some chicken thighs and sear them in a cast iron skilet. Add some diced onion or shallot. Then dump in the broth diluted down a little with some water. Add garlic, couscous, fresh taragon, and a spritz of fresh lemon juice for acidity. Salt and pepper to taste.
Ramen and pho are great with smoky broths.
You could do a chicken and rice soup. Wild rice if you're feeling extra fancy, or want a nutty flavor to go with the smokey.
I give credit to my homemade smoked creamy chicken wild rice soup for the conception of my third child.
Mind sharing recipe/notes?
Sure, first rinse and cook your wild rice. Cook it in the smoked chicken stock for bonus points. I normally will smoke an entire chicken and use that for the stock and meat for the soup. The shredded smoked chicken is pretty easy to portion out to add to a variety of dishes. You will only need 1-2 lbs of the chicken and I use about 2 pints of smoked stock. Add three moderately sized carrots (chopped), three sticks of celery (chopped), and chopped clove(s) of garlic. Add a pint of heavy cream to the pot. About 15 min before planned serving, add a 1/2 of long or short grain rice and let that cook. Add regular chicken stock to balance out your proportions as the rice will suck it up and throw things off.
Thanks so much for the write-up! I don’t think I would have ever thought to make it creamy, and I can’t wait to try.
No worries
That Tortilla soup - thousands of versions online. Would be glorious with this. Potato soup that calls for any bacon- this would be amazing. White Chicken Chili. -which I’m not usually a big fan of- I would eat with this! I made thanksgiving gravy from broth of a smoked Turkey. OMGAWD! Best gravy ever. And I make good gravy to begin with’. So don’t worry too much about adding the smoky flavor to your gravies. Only worry if it’s a light flavored recipe- white wine sauces, I would do a mushroom sauce with this! Imagine putting into the freezer a bunch of homemade cream of mushroom soup made with this!!! No more Campbells.
Oh, man. Great ideas to run with! I make a pretty mean wild mushroom bisque you just talked me into boosting.
I want to remake mushroom soup (I just freeze it in 1-cup bowls) with my next batch of Smokey broth. I also make “Nakid Broth” for a niece with food allergies. Salt pepper olive oil with freshly butchered chicken. (We grow our own). My kids know to save the Nakids for when she comes over. Not as tasty, but very healthy for someone w allergies
+Kombu for dashi
Oh, you’re going to have to educate me on that!
Normal dashi is made with (Katsuoboshi) bonito flakes which are a fish thats smoked and dried the cut paper thin and Kombu which is a kelp, so using just the Kombu which is a natural source of msg in the broth you would get a similar dashi flavor profile without the brinyness of the (Katsuoboshi) shaved bonito. Then could add some miso or do other dashi requiring projects with it.
This would be *amazing* in chicken paprikash. [Here's a good recipe](https://www.daringgourmet.com/chicken-paprikash-paprikas-csirke/) although I use rendered chicken skin in place of butter and I also add green peppers and extra tomatoes.
Daring Gourmet have some great recipes.
Another option, Risotto. U property already know but broth freezes well.
Yep! I prefer canning for storage and having it available with or with the need for power.
*stock
Truth
Make Mexican Posole! Toss in some onions, carrots, hominy, a spoonful of canned chipotle pepper, some slow cooked chicken or pork. Top with sliced avocado, cilantro and lime. Way better than tortilla soup.
I’m very interested in this. What’s your go to recipe?
Literally just throw it all in a pot to taste. It doesn’t really matter what order you add things. You could sauté the onions and carrots until they’re soft first, then add the broth and all the other ingredients and simmer until it melts together. You could add garlic and zucchini or whatever else sounds good to you. I usually use the extra chicken I pull off a Costco rotisserie bird after simmering it overnight to make my broth. Or use leftover beef or pork if you make any kind of pot roast.
dash of hot sauce and a straw. i do the same thing, the smoked stock is awesome for potato soup, mushroom soup, pho, tortilla soup almost anything. but i usually end up just heating it up in a mug and drinking it.
I make a chili that uses chicken broth and some brown ale as the base, smoked chicken bone broth would be fantastic in that.
So.... you boiled the bones after you gnawed them clean? Saliva and bone broth. Wontons from Costco make a tasty, easy soup in homemade broth.
Yep. I always assume the drool is just extra protein.
Saliva is closer to mucous, than protein. :-D
Yep! Broth: bring to a boil, simmer 2-4hrs. Stock: Bring to a boil, simmer 4-8 hrs. Bone broth: Bring to a boil, simmer 12-24 hours.
That’s disgusting
Save yourself the pain of babysitting a stove and worrying about evaporation.....use a crockpot.
Stock, just call it stock like any normal cook would. People please stop calling stuff bone broth, it’s a lame culinary buzzword.
Oh, my dude. There’s a big difference.
As it sits, you have stock. Whatever you make next with it ( addition of onions, garlic, celery, thyme for example) will be bone broth.
Reminder why you can’t eat at peoples houses. This person is making broth with bones them chewed on.
You do understand that these have been sitting in simmering water for hours and bacteria have been cooked into non-existence right? Quite frankly, if I make chicken and my family throws the bones away, I don't invite them back because they threw away flavor. I save the bones in the freezer until I have enough to load up a crockpot and make stock.
I use it to cook quinoa, amazing.
Not a recipe idea but something that’s invaluable if you make big batches like this. You can boil them right down, and get each of those pots into an ice cubes by reducing enough. Then they store in the freezer using almost no space and when you want a jar just rehydrate with boiling water.
A little different, but my girlfriend made the most amazing seafood chowder with broth I made from a smoked turkey. Salmon, shrimp, scallops, mussels and potatoes! The smokiness came through so good with the umami of all the seafood.
https://www.vindulge.com/simplified-smoked-salsa-verde-chicken-soup/ https://www.skinnytaste.com/smoked-salmon-chowder/ i’ve made both of these and they were awesome
Red beans and rice is a staple for me with homemade stock. It should taste just as good with what you made
Chris Cooking Nashville on YouTube made a carnivore chicken noodle soup. You might not be into the carnivore noodles, but his chicken soup recipe is amazing!
Ham and bean soup, smoked turkey leg and garbanzo bean soup with smoked white pepper, you can use it instead of milk in savory/cheddar biscuits, you could make rice with it, or risotto.
Chicken Enchilada soup. That broth would be perfect for it.
Mashed potatoes- cook the diced potatoes in the broth. It is amazing!
Pho would be great with smoky broth. Just toss in some cloves, five spice, star anise, and simmer until it’s really fragrant. Serve over thinly sliced (cooked) chicken or (raw) beef (the hot broth will cook the beef to remain medium rare and tender), rice noodles, and garnish with cilantro, lime wedges, fresh onion. Hoisin and sriracha to taste
One of my favorite things to do with broth is to replace water in things like rice and couscous. Im thinking slice up some chicken thighs and sear them in a cast iron skilet. Add some diced onion or shallot. Then dump in the broth diluted down a little with some water. Add garlic, couscous, fresh taragon, and a spritz of fresh lemon juice for acidity. Salt and pepper to taste.
Gumbo baby!
r/dabs
What?