Tuesday, December 18, 2012

Up-ing the Flavor Factor on Store-Bought Stock

Last night I decided to make chicken soup for dinner, but I didn't feel like make homemade stock with the whole bird and everything so I took a short-cut and used store-bought stock. I did however, want it to taste like I had made it from scratch so i decided to experiment and really up the flavor factor on the good, not great store-bought stuff. Below is what I did:

4 Boxes of Chicken Stock
2 Stalks of Celery
2 Carrots
1 Rutabaga (or Turnip)
Bunch of Parsley
1 Onion cut in 1/2
1 Garlic Bulb, cut in 1/2
3 Dried Bay Leaves
Handful of Black Peppercorns
1 Split Chicken Breast (Bone-in)
Noodles (I use angel hair pasta- broken into small pieces)

Bring Stock to a boil

Add Garlic, Celery, Onion, Carrot, Rutabaga, Bay Leaves, Parsley, Peppercorns

Add Chicken Breast

After 40minutes, remove the chicken and strain the stock (discard the contents)

Return the "better broth" to a boil and add cut carrots, cut celery & mushrooms

Shred the chicken breast

Add the chicken, noodles and adjust with salt & pepper


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