McCall St. Brewer
Well-Known Member
I love homemade chicken soup, but I have never been very satisfied with my ability to make it myself the way I would like it to taste.
Does anyone have any tips on how to make chicken stock with a lot of good chicken flavor? I hate having to resort to using chicken stock or bullion powder to bump of the strength of my broth.
I consider myself a pretty good cook, and I think I have a good recipe for stock that uses a good amount of aromatic vegetables, but I need help with the strength of the stock. Do you think that perhaps I am using too much water? Do I need to just reduce the stock down a bit when it is finished?
Does anyone have any tips on how to make chicken stock with a lot of good chicken flavor? I hate having to resort to using chicken stock or bullion powder to bump of the strength of my broth.
I consider myself a pretty good cook, and I think I have a good recipe for stock that uses a good amount of aromatic vegetables, but I need help with the strength of the stock. Do you think that perhaps I am using too much water? Do I need to just reduce the stock down a bit when it is finished?