Recipe using chicken stock, to take advantage of good homemade stock?
September 4th, 2009 | by Michael |
kayjaykay asked:
What is a recipe that uses the action of chicken, one advantage of the flavors of good action housewives? During the discussions of reading about home action against store-bought, says the ppl who use home for "sensitive" soups and other recipes. Recipes for non-fragile as brasa that overpower the action, store-bought is fine. So what would be a good "delicate" recipe? It is the "soup of pumpkin Butternut; sensitive"?
KEVIN
What is a recipe that uses the action of chicken, one advantage of the flavors of good action housewives? During the discussions of reading about home action against store-bought, says the ppl who use home for "sensitive" soups and other recipes. Recipes for non-fragile as brasa that overpower the action, store-bought is fine. So what would be a good "delicate" recipe? It is the "soup of pumpkin Butternut; sensitive"?
KEVIN
4 Responses to “Recipe using chicken stock, to take advantage of good homemade stock?”
By Catherine Earnshaw on Sep 5, 2009 | Reply
Use you homemade stock as a base for gravy or chicken stew. That’s definitely the best showcase for your hard work!
By Sarah M on Sep 7, 2009 | Reply
Butternut squash soup isn’t really delicate, but would probably taste great made with homemade stock.
I’d say, make whatever you want with it, homemade will taste better than store bought and its probably better for you.
If you really want to taste the stock, make your own chicken noodle soup with big chunks of chicken, carrot, and celery and egg noodles.
Also, risotto might be a good use for the home made stuff.
By monica c on Sep 8, 2009 | Reply
You can use very little in Mexican rice…Most people use chicken bullion, but broth is just as good… You could also put it dough bread and cook it as usual…I am not the best cook though…haha
By Linda W on Sep 8, 2009 | Reply
Personally I have never heard that theory, I think it would depend upon the taste of the cook,the recipe,time involved,etc….store bought stock is really great to give anything a “slow, all day cooked flavor” when you haven’t got time to make stock. I usually make stock in large batches & freeze…then it’s handy whenever I need it, I realize most people don’t have the time for that….so store bought is fine….and nowadays, you can get so many varieties…..also remember that broth & stock are not the same! Stock is made with the bones or shells of the meat or seafood it’s to represent…..and usually cooked slow & reduced for a richer flavor….I also add vegetables to broth to kick up the flavor when I haven’t got or can’t get stock.