Soups & Sauces » Chicken Stock
Making fresh, full-bodied chicken stock is less intimidating when you know exactly how to do it. Marjorie Druker, soup maker extraordinaire, takes us through the steps to create rich and aromatic chicken stock. Home-made gold!
Comments (2)
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Posted Sunday, March 4, 2012, at 12:16 pm by Jim:I don't know if you've eaten in any of her restaurants, but if you had and she told you to try something new, I think you would. I bought her book and tried a few of the recipes, and I was delighted. I thought I had my stock-making skills down pat, so I didn't bother with the chicken stock recipe. Then one day, I decided to make it. UNBELIEVABLY BETTER! What makes it unique, in my opinion, is that the flavors are so pronounced; nothing halfway or watered down here. And adding the paste made a substantial and very positive difference. Kudos to Marjorie. And Paul!
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Posted Thursday, March 1, 2012, at 10:03 pm by mikenandrea:I dont think a good stock should have chicken paste or bouillan cubes addes.. otherwise why bother making fresh stock?
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