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Article: Chicken stock worth its weight in convenience and flavor
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- March 19, 2000
- Author:
CopyrightCopyright 2000 The Milwaukee Journal Sentinel. Provided by ProQuest LLC. (Hide copyright information)
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Chicken stock worth its weight in convenience and flavor
By ANNETTE GOOCH
Cole Publishing Group
Sunday, March 19, 2000
The elixir that makes soup a cure-all or transforms rice into
pilaf is a rich chicken stock -- a leisurely infusion of chicken,
lots of aromatic vegetables and herbs. Making homemade stock takes
time but, considering the results, it's time well spent. Besides,
once the stock makings are simmering, they need almost no attention
for several hours.
The results will be more flavorful, more robust and more
economical than canned broth or bouillon cubes. And once you discover
the benefits of having a supply of homemade stock in the freezer,
you'll use it at least once a week for ...