Soups & Sauces » Chicken Stock

Chicken Stock <p> Making fresh, full-bodied chicken stock is less intimidating when you know exactly how to do it. <a href="/videos/profiles/about-marjorie">Marjorie Druker</a>, soup maker extraordinaire, takes us through the steps to create rich and aromatic chicken stock. Home-made gold!</p>

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chicken broth, chicken stock, healthy soup, soup, soup broth, soup stock

Comments (2)

  • Posted Sunday, March 4, 2012, at 12:16 pm by Jim:
    I don't know if you've eaten in any of her restaurants, but if you had and she told you to try something new, I think you would. I bought her book and tried a few of the recipes, and I was delighted. I thought I had my stock-making skills down pat, so I didn't bother with the chicken stock recipe. Then one day, I decided to make it. UNBELIEVABLY BETTER! What makes it unique, in my opinion, is that the flavors are so pronounced; nothing halfway or watered down here. And adding the paste made a substantial and very positive difference. Kudos to Marjorie. And Paul!
  • Posted Thursday, March 1, 2012, at 10:03 pm by mikenandrea:
    I dont think a good stock should have chicken paste or bouillan cubes addes.. otherwise why bother making fresh stock?

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