Comments on: Overnight Chicken Broth Turned Bulgur Soup

By: roni

roni — Mon, 25 Apr 2011 17:30:08 +0000

Not a dumb questions, especially considering I never had wheat berries. I’m pretty sure they are not the same thing. As for the shelf life I think they last a long time if stored properly (no bugs and such) but I’m not 100%

By: Reba

Reba — Mon, 25 Apr 2011 05:33:15 +0000

Are wheat berries the same as bulgar? Maybe it’s a dumb question but I’m not sure. I just found a huge bag( 2 lbs.) Of wheat berries in my cupboard that I’ve had forever. Do you think they’re still good? Probably at least 4 years old. Is that gross? :(

By: Gwen

Gwen — Sat, 19 Jun 2010 03:21:22 +0000

I’m totally making this tomorrow! What a fabulous idea!

By: roni

roni — Fri, 18 Jun 2010 13:31:56 +0000

I did but only for this post. Normally I just fill my largest pot with water. If you don’t have one you should totally invest in a stock pot. Makes all this stuff much easier.

By: McLauren84

McLauren84 — Fri, 18 Jun 2010 13:04:25 +0000

Do you really use 25 cups of water? I’m not sure I have pan big enough! Looks like a really simple recipe, though. I’ve always been intimidated by the thought of making my own stock. Thanks for breaking it down, Roni?

By: lunzy

lunzy — Sun, 14 Mar 2010 18:10:10 +0000

I do this every week, usually on Sunday. I throw a raw chicken in the crock pot, ta da! dinner. Then after dinner I de-bone, keep the rest of the meat for another meal, toss in the carcass with some more water (keeping all the juice that’s already in there). I have a bag in the freezer that we add veggies scraps too (carrot skins, celery ends, onion ends and skins, etc) and add spices, leave on low overnight. Drain in a colander. I also chill in the fridge to remove fat (since it was all cook together in the crock pot). I keep the stock in the fridge or freeze for use later. We never throw bones away now… totally a habit.

I also have a great recipe for homemade cream of chicken soup. I don’t buy any condensed creams of whatever soups anymore. The difference in taste in unreal.
link to tammysrecipes.com

By: F. Plvan

F. Plvan — Sun, 14 Mar 2010 18:08:51 +0000

If you don’t want to keep your stove burner on all night, put everything in the crockpot on low heat.

F. Plvan

By: Kelly

Kelly — Sun, 14 Mar 2010 17:27:30 +0000

Yuuuuummmm…. 8D Its too bad we are going to eat dinner at Outback tonight and that I leave for a week to see my grandparents for the week. this post makes me want to go get my chicken from costco and use and abuse it.

By: Erika @ Dr.TriRunner

Erika @ Dr.TriRunner — Sun, 14 Mar 2010 15:39:49 +0000

My mom loves buying those chickens.. especially from Costco. They’ve been super cool about it and pulled one of the rotisserie for her too! I don’t know that that makes it any more “fresh”, but… ;)

By: roni

roni — Sun, 14 Mar 2010 15:39:14 +0000

Ahhh you should try it TJ! It’s really not that bad! :)

By: roni

roni — Sun, 14 Mar 2010 15:38:51 +0000

Sheri – I used to that too but I since I started removing the skin before boiling I noticed only a very small amount of fat would actually form so I started skipping it. Saves me time.

By: roni

roni — Sun, 14 Mar 2010 15:37:34 +0000

Great idea Lisa – The Slow cooker would work great!

By: tj

tj — Sun, 14 Mar 2010 15:34:07 +0000

That looks so good! There is no way I would have the patience to do that, but I applaud you for your efforts! :)

By: Sheri

Sheri — Sun, 14 Mar 2010 15:32:44 +0000

Hi Roni,

It’s a great thing making your own stock, and I agree about the stock/broth thing. One thing I do is throw in some carrots, celery and ginger. After everything is strained out (sometimes cheesecloth is good), then I put the broth in the fridge overnight so that any fat congeals on top and can be spooned off for the trash. After that I make my soup, which can be anything from barley to veg. Of course, neither of us does the chef version of stock, but as long as it has tasty flavor what does that matter?

By: Lisa

Lisa — Sun, 14 Mar 2010 15:30:52 +0000

If you are worried about leaving the stove on all night, putting the stock/broth fixins in a slowcooker overnight works great too.

By: Jan

Jan — Sun, 14 Mar 2010 14:41:51 +0000

Looks great! I buy those chickens all the time. So quick and easy.