California Farm Heated Fortified Bouillon

Name: California Farm Heated Fortified Bouillon
Total time: 300 s
Yield: 2 people, 2 cups
Cuisine: American
Ingredients: 4 teaspoons bouillion powder in 4 cups water, or; Chicken leftover carcass from baking or grilling, neck, back, wingtips, organs in 4 cups water with 1 Tsp bouillion powder; 1 shot glass California Brandy; Flatbread crackers, rusk biscuits or slice of bread

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.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

5 minutes

2 people, 2 cups

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

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Steps

5 minutes

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

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.

California Farm Double Baked Rusk Biscuits

Linked Recipes

California Farm Double Baked Rusk Biscuits

California Farm Flat Bread Crackers

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on January 22, 2024 17:52

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.