California Farm Heated Fortified Bouillon

Hobby Horseman
Hobby Horseman @HobbyHorseman
California, United States

Coming inside after working in the winter cold, warming up with a cup of hot bouillion and flatbread crackers or a piece of rusk for dunking, standing around the wood stove till warm, a winter family ritual here. Adults get their bouillion discreetly fortified with an ounce of california brandy, if desired.

California Farm Heated Fortified Bouillon

Coming inside after working in the winter cold, warming up with a cup of hot bouillion and flatbread crackers or a piece of rusk for dunking, standing around the wood stove till warm, a winter family ritual here. Adults get their bouillion discreetly fortified with an ounce of california brandy, if desired.

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Ingredients

5 minutes
2 people, 2 cups
  1. 4 teaspoonsbouillion powder in 4 cups water, or
  2. Chicken leftover carcass from baking or grilling, neck, back, wingtips, organs in 4 cups water with 1 Tsp bouillion powder
  3. 1 shotglass California Brandy
  4. Flatbread crackers, rusk biscuits or slice of bread
  5. Equipment: water kettle
  6. Cost: bouillion powder 5 cents, crackers or rusk 10 cents, brandy shot 15 cents, per person 15 to 30 cents

Cooking Instructions

5 minutes
  1. 1

    Pour boiling water over bouillion powder in a cup. Stir till dissolved. Or, simmer chicken carcass, neck, wingtips and organ parts on stove overnight, add teaspoon bouillion powder at lunch time, serve broth. Chicken bones are soft enough for cat or dog.

  2. 2

    For adults, the bouillion gets fortified with a small shotglass full of california brandy, one ounce, if desired. Served with crackers for dunking in the hot bouillion, or a piece of home baked rusk biscuit.

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Hobby Horseman
Hobby Horseman @HobbyHorseman
on
California, United States
I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.
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Comments (2)

AntoniAAT
AntoniAAT @ant1
I always thought that only my family fortified bouillon this way

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