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Post by snaffle on Mar 29, 2009 20:39:16 GMT -5
Why is it that when I read any recipes for Chicken Soup... or Chicken stock.. or almost anything chicken... the recipe calls for 'chicken base?" Why can't any of use make our own base? What IS a recipe for making chicken base?  |
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Post by twoponys on Mar 30, 2009 0:37:01 GMT -5
I am thinking "chicken base" is just your standard chicken broth. How it's made is up to you.
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Post by Yip on Mar 31, 2009 12:29:04 GMT -5
My understanding is that chicken base is a very thick, concentrated product.
When foodservices buy chicken base, it comes packed in a plastic jar about the size of a small horse supp. It is highly concentrated like boullion (sp) but a paste instead of a dehydrated brick. You usually use 1 tsp. base to 1 cup of water to make a cup of broth. You might make it less strong if making soup, etc. It's very salty too.
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Post by Mary Ann on Mar 31, 2009 19:45:47 GMT -5
Snaffle, in some gourmet shops you can get chicken demi-glace. It's a reduction of chicken stock until it's thicker than syrup. It mounds on a spoon. Just a little dab is all it takes. And it's not salty!
Don't you usually make your own chicken stock?
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Post by snaffle on Mar 31, 2009 21:59:56 GMT -5
Yes... I usually make my own..
just have never found the 'perfect' recipe
when I look any recipes up for stock or soup etc..
it seems they always require base
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