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Cooking & Baking

elleng

(141,926 posts)

3. I don't use 'stock,' Bright,

Reply to TygrBright (Reply #2)

Wed Jan 11, 2017, 06:32 PM

Jan 2017

I use left-over roasted chix! I make good use of (pardon me, please) grocery's rotisserie chix, first I eat thighs and wings, often w baked potato, next 2-3 days, leftover breast meat w curry sauce, and then, finally, the leftover meat and bones for soup. GOTTA have soup, and handling chix this way is, imo, satisfying and frugal!

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How to Make Soup (for those who don't know! :-) ) [View all] elleng Jan 2017 OP

We seem to prefer the "chunky" genre here, although Yonnie3 Jan 2017 #1

I've made chicken stocks both ways Retrograde Jan 2017 #16

"It's a matter of what I have on hand when it's stock time." Yonnie3 Jan 2017 #17

We have, alas, given up on soup... TygrBright Jan 2017 #2

I don't use 'stock,' Bright, elleng Jan 2017 #3

That's nice! We don't do the rotisserie chicken thing, though. TygrBright Jan 2017 #4

Homemade stock is quite easy Glassunion Jan 2017 #19

Oh, Bright... Liberal Jesus Freak Jan 2017 #5

I have now and then used the "Better Than" line of paste bases. TygrBright Jan 2017 #6

Yes they do. Liberal Jesus Freak Jan 2017 #7

are you kidding? NJCher Jan 2017 #8

Thank you, that's very encouraging! I'll probably try it. TygrBright Jan 2017 #10

Found their site...forgot they had such a variety! Lars39 Jan 2017 #11

I first heard about the Better Than brand Staph Jan 2017 #9

I use whatever I have. Yonnie3 Jan 2017 #12

you might laugh at this NJCher Jan 2017 #13

Yes, I might, Yonnie3 Jan 2017 #14

" If you have water around, you can have soup" Retrograde Jan 2017 #18

Making soup should be easy. dem in texas Jan 2017 #15