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01-22-2017 09:43 PM
Stock
Roast your bone before boiling them. It's great if you use left over roast chicken, turkey, pork, etc. and then add your vegetables.
01-22-2017 11:47 PM
@x Hedge wrote:@ECBG, @Black Cat Back, @Dazlin, @cancun08, @gizmogal,
If you like pre-prepared, Consumer Reports rated Knorr highest. Knorr was also rated a "best buy", indicating high value for low price.
They liked Swanson's stock, but in the article called Swanson's broth "soapy flavored".
@x Hedge,Good to know. Really liked seeing the list.@
01-23-2017 05:49 AM
A word about "low sodium."
Check the labels of all of your choices as I've found some packaged stocks are lower sodium than the ones labeled "low sodium."
I make my own stock. Save all of my bones (chicken and beef) and make a batch in the crock pot every few weeks. I get about 9 cups out of each batch.
I've heard about roasting the bones first, but to be honest, the last thing I need is another "step." It's already a process to strain that beast.
01-23-2017 02:02 PM
I can't help but smile as I read this thread -- whenever my mother or grandmother cooked a chicken for a casserole or for chicken salad, their recipe note usually read: "Boil chicken. Save juice for soup."
01-27-2017 12:40 PM
Really you can use either. I use low sodium. I've made my own but sometimes too lazy for it.
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