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chicken boulion substitution
02:41 PM, Thursday, June 5, 2008
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okay, most of the time, I do not use boullion cubes. I use homemade turkey stock (made in November from begged-for carcasses) instead of boullion cubes and water. but I have one recipe that calls for 3 cubes and only 1/2 cup pf stock. and I have noticed that every time I make my chicken pot pie, I do not feel so good. Thinking about it, I decided that the only thing in there I do not usually eat is the cubes. and in the cubes? wanna read the ingredients?salt sugar MSG hydrogenated palm olein corn starch onion chicken fat chicken meat garlic turmeric disodium inosinate spices where is the CHICKEN in that? hello! ingredient #6 - salt, sugar, and MSG are the first THREE ingredients! so two weeks ago I decided it was time to clean out my freezer. I had 2 bags of frozen vegetable peelings, tops, almost bad-in-the-fridge-so-I-put-them-in-the-freezer veggies, so I turned those into 7 quarts of veggie broth. I also had two bags of chicken bones from roastings, chicken innards, bits and pieces, so I turned those into about 8 quarts of chicken stock. I then took that chicken stock and boiled it down. I boiled it and boiled it and boiled it. Eventually I had about a cup of dark brown THICK concentrated paste. My own version of a demi-glace. it tastes yummy. I put it in a half-pint canning jar, and put it in the coldest part of my fridge. it should keep for 6 months or so, according to the various websites. I would put it in the freezer, but it is already so hard, I do not know what would happen if I tried to get any out! so, back to the pot pie. I made it again last night. I dug 3 t (or so) of demi-glace out of my jar and added it instead of boulion cubes. I also added about 2 large pinches of kosher salt (maybe a teaspoon?) First, can I say, it was a wonderful pot pie. tasty. tasty. and second, I did not get sick-ish last night. anyway, what I did this week. Leave a Comment { Last Page } { Page 45 of 240 } { Next Page } |
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