14 grocery products that can be done (without ingredient not found promised)

Impossible not being French, doing your own broth cubes, it's easy.To do this, two techniques are possible.

We set the decor: Sunday noon, the roast chicken that hired the household throughout the end of the morning is depiated, savored, and being digested.But what to do with your carcass?Broth of course!And if the goal is to make cubic broths, in this case, just prepare a very full -bodied chicken broth.How to do ?Easy, just immerse the carcass with different spices, spices, even vegetables (garlic, onion, cloves, bouquet garni, leek, carrot, celery, etc.) in water at height.We let cook for a long time - minimum 1h30 - before removing all the "solid" elements.At this stage, you still have to have a significant amount of liquid, so you have to corp the broth, extending cooking over high heat.When the amount of liquid seems acceptable to you and the broth is well raised in taste, you can pour it into the imprints of an ice cube mold.To slide in pasta water, in a risotto, a simmer, etc..

Second technique based on vegetables and salt.We cut our vegetables (carrot, leek, celery, onion, etc..) in small pieces then we make them come back in a oiled pan for about fifteen minutes.Then, we add a nice amount of salt (120g for 600 g of vegetables, or 20 cubes in the end), and we continue cooking for 15 minutes.Then we mix everything in a thick puree that we make dry for 5 minutes again in the pan.We spread our preparation in a rectangle on a sheet of parchment paper, and let the freezer take.It will only be to cut in cubes.You can also slide your puree directly into an ice cube mold.