Chicken Base question?!


Question: I'm making a recipe for Potato Dumpling soup, it makes a gallon. It calls for 1/2 cup chicken base. So do I put in the actual base (or bouillon) or do I just prepare the chicken base with water to make 1/2 cup?


Answers: I'm making a recipe for Potato Dumpling soup, it makes a gallon. It calls for 1/2 cup chicken base. So do I put in the actual base (or bouillon) or do I just prepare the chicken base with water to make 1/2 cup?

If you are making an entire gallon, then yes, you would have to use the actual 1/2 cup chicken base. To use less, would weaken the flavor that you are needing.

Good luck and oh--sounds so good!

prepare the chicken base to equal one half cup--if this doesn't give you a strong enough chicken flavor, you can add the full strength chicken base to the soup about 1 teaspoon at a time.
Be careful as this can add more salt.

1/2 cup for a gallon sounds like way too much.

1/2 cup liquid. If you used 1/2 cup straight bullion it would be incredibly salty and inedible.

Why not make your own chicken base?
you only have to take a carcase or a few wings
add water, bring to the boil remove the stuff from the top and simmer for 3o mins
refigerate, when its set take the fat from the top then you have
chicken stock, great stuff the gel from the bone and sinew is a natural thickener
If you do it with chickens feet it is even better, more gel and flavour, closer the bone, sweeter the meat





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