Vegetarian "chicken" broth
eld6161
6 years ago
last modified: 6 years ago
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eld6161
6 years agoRelated Discussions
How long do you keep boxed chicken broth?
Comments (8)I keep a black magic marker in my kitchen and put the date on chicken broth cartons and condiments so I can remember how old they are. I like Progresso low-sodium chicken stock in the box and use a lot of it. Within 2 weeks is my limit. seagrass...See MoreRECIPE: Need recipe for noodles cooked in chicken broth
Comments (1)2 eggs 2 one-half egg shells of Chicken broth 2 +++ white flour Pinch of baking powder Mix together. Form into all and let rest. Roll out dough to 1/4 inch thick. Slice to whatever size you want. Cook in pot of boiling chicken broth....See MoreCanning a rich chicken broth
Comments (2)" I am talking about a clear broth...all solids are strained out and fat is removed after chilling over night. " Then it makes no difference. Leaving solids in or not straining the fat could make a big difference. Dave...See MoreChicken vs Turkey broth
Comments (29)We buy turkey often. I think it has more flavor than chicken, so buy it whenever I can find it. Usually thighs or legs. But I am not a great fan of chicken - especially not white meat. I think it is so bland it takes work to make it taste like anything. I took a trip to Morocco 4 years ago. On the menu everywhere was what amount to a national dish, tagine. On most menus it was listed as chicken tagine (occasionally, lamb was offered). I ordered and ate it many times. Something about it tasted not quite right. I thought it was the lemon and other spices. Then close to the end of the trip a chicken tagine cooking class at our hotel was part of the itinerary. Tour members showed up to the restaurant kitchen. All ingredients were already cut up for us and on big platters running down the center of the work surface. I took one look at the "chicken" and realized it was turkey. I asked the other women and they agreed it was turkey. The chef came in and I asked, "So the recipe has been changed to Turkey Tagine?" He said, "No, it's still going to be chicken." I explained that the meat I saw was turkey. The other people on my tour also spoke up and said it was turkey. He insisted it was chicken. Oh, well, I thought, maybe their chicken meat LOOKS like turkey meat. Since it was already cut up in cubes, could I really be sure? Maybe it's free range or they are fed something different. So we all made our tagines and sat down to a group meal. Unanimous among our group: it was turkey. We talked it over and realized why what we had been eating so far didn't taste like chicken: we'd been eating turkey all along. It was semantics, I guessed. Some people never ordered it again, saying they didn't like turkey. I have made tagine several times since at home, and intentionally have always used turkey....See MoreGooster
6 years agolast modified: 6 years agoIslay Corbel
6 years agol pinkmountain
6 years agoeld6161
6 years agoIslay Corbel
6 years agomorz8 - Washington Coast
6 years ago
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