12/29/10

What I Use for Chicken Stock or Broth

Whenever a recipe calls for chicken stock or broth, I pull out this baby.


Instant chicken bouillon.
Its tasty.
Its economical...way way way cheaper than paying for store bought chicken broth or stock in the can.

Use approximately 1 teaspoon per cup of water.
It's fairly salty, so watch it on the salt if a recipe calls for it. You can always add but you can't take away.

4 comments:

  1. as much as you make chicken stuff...you could totally make your own chicken broth and freeze it! It's sooo easy and even cheaper.
    MaryMartha

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  2. I use the same trick! Love it!

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  3. I started making stock after my children were born and I was at home. It was easy to tend the pot since I was home most of the time :) The flavor and nutrition are incomparable. I haven't actually figured out the cost, but I bet it's cheap. I do keep powdered bouillion on hand - sometimes food just needs a salty kick to finish it off.

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