Chicken stock

Chicken stock

If you are not making stock from scratch I encourage you to do so. I like to use whole chicken for stock. It gives the stock a great deep flavor, at the same time yields tender chicken meat for other uses like salads, soups etc. FYI: most purchased chicken stock or bases are usually very high in sodium and contain Autolyzed yeast extract. Autolyzed yeast extract is a substance that results when yeast is broken down into its constituent components. It naturally contains free glutamic acid, or monosodium glutamate, and is often used as a less expensive substitute for MSG. For me, that is a good enough reason to make my own soup or stock.

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