Chicken stock?

I`m looking at a recipe that calls for chicken stock - which I don`t
have. Would canned chicken broth be an acceptable substitute or should I
forget about this recipe? I`m not exactly sure what chicken stock is
either - I`m assuming it`s something that must be homemade and cannot be
purchased? Thank you for any suggestions! I learn a great deal from this
group.
Recipe is below.

CHICKEN FRANCAISE TARRAGON
Printed from COOKS.COM
1 lb. chicken, boneless, pounded thin
2 tbsp. butter
1-2 tbsp. olive oil
2 cloves garlic, crushed
1 egg
Flour
2 lemons
3/4 to 1 c. chicken stock
3/4 c. white wine
Tarragon
1 (10 oz.) pkg. mushrooms, cleaned and sliced
Beat eggs; place chicken in egg mixture, then dip in flour. Melt butter
and oil in pan and brown garlic. Remove garlic, brown chicken on both
sides. Remove. Add chicken broth, wine, and juice of 1 lemon to pan.
Thicken with additional flour, season with tarragon. Add chicken back to
pan; cover with mushrooms and lemon slices. Cook an additional 20
minutes over low heat.

DayDreamer said:

I`m looking at a recipe that calls for chicken stock - which I don`t
have. Would canned chicken broth be an acceptable substitute or
should I forget about this recipe? I`m not exactly sure what chicken
stock is either - I`m assuming it`s something that must be homemade
and cannot be purchased? Thank you for any suggestions! I learn a
great deal from this group. [snip recipe]

Yes, canned chicken broth will be fine. Certainly better than those
bouillon cubes. There are many many posts in the archives about broth
vs. stock and how to make good stock, when you have time to look.
Doesn't matter for your present purpose. The consensus for canned (or
boxed) broth seems to be to get the stuff with the lower salt content,
as it gives you more control over final seasoning, especially when the
broth gets reduced for a sauce, thereby concentrating the salt. -aem

DayDreamer said:

I`m looking at a recipe that calls for chicken stock - which I don`t
have. Would canned chicken broth be an acceptable substitute or should I
forget about this recipe? I`m not exactly sure what chicken stock is
either - I`m assuming it`s something that must be homemade and cannot be
purchased? Thank you for any suggestions! I learn a great deal from this
group.

Canned broth works for me. I keep a supply of chicken broth cubes on hand.

You can start with chicken broth and reduce it. If you do that, you
will want to start with a low sodium broth.

Or, you can buy a small chicken, cut it up, and make your own.

Personally, I'd probably go with the former unless I needed quite a
bit. It seem like overkill to make stock when you only need 3/4 cup.

Try to use fresh tarragon. It will make a difference, and is readily
available at most supermarkets nowadays.

Dean G.

[email hidden] (DayDreamer) wrote in
news:[email hidden]:

Quoted message said:

I`m looking at a recipe that calls for chicken stock - which I don`t
have. Would canned chicken broth be an acceptable substitute or
should I forget about this recipe? I`m not exactly sure what chicken
stock is either - I`m assuming it`s something that must be homemade
and cannot be purchased? Thank you for any suggestions! I learn a
great deal from this group.
Recipe is below.

CHICKEN FRANCAISE TARRAGON
Printed from COOKS.COM
1 lb. chicken, boneless, pounded thin
2 tbsp. butter
1-2 tbsp. olive oil
2 cloves garlic, crushed
1 egg
Flour
2 lemons
3/4 to 1 c. chicken stock
3/4 c. white wine
Tarragon
1 (10 oz.) pkg. mushrooms, cleaned and sliced
Beat eggs; place chicken in egg mixture, then dip in flour. Melt
butter and oil in pan and brown garlic. Remove garlic, brown chicken
on both sides. Remove. Add chicken broth, wine, and juice of 1 lemon
to pan. Thicken with additional flour, season with tarragon. Add
chicken back to pan; cover with mushrooms and lemon slices. Cook an
additional 20 minutes over low heat.

A reasonable tasting chicken stock can be purchased at most supermarkets.
It usually is in the soup Aisle and in boxish containers. Failing that
try stock cubes. It's kinda a first second or last choice scenerio.

Chicken stock or chicken broth can also be found in cans. Try to get a
low fat low sodium version.

The store bought chicken stocks can be improved by simmering a onion a
carrot a parsnips a clove of garlic and several bay leaves for 1/2 a hour
to brighten the flavour. Or you can add asian stuff like ginger, lemon
grass etc.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 7.3, 5.5, 5.6 mmol
Continuing to be Manitoban

DayDreamer said:

I`m looking at a recipe that calls for chicken stock - which I don`t
have. Would canned chicken broth be an acceptable substitute or

should I

Quoted message said:

forget about this recipe? <snip>

Canned chicken broth will be fine for your recipe. If your store
carries Progresso chicken broth I'd suggest using that; otherwise, I'd
suggest Swanson low sodium chicken broth. Not only will you have
better control of the salt in your dish but the Swanson low salt
version won a chicken broth taste test in the S.F. Chronicle (topping
even the regular Swanson chicken broth).

Mac

I haven't cooked with canned chicken broth, so I don't have any first
hand experience there. But I saw a comparison on America's Test Kitchen
some time ago, which said the difference in their taste tests between
canned broth and homemade was significant. It isn't difficult to make,
so I've been making my own for 3 or 4 years now. I make up a batch
whenever I run out, which ends up being 2 to 4 times a year. I've tried
several different recipes, both with and without veggies in it. I can't
taste the difference, which doesn't mean others can't. Either way, it
just adds great flavor to so many dishes.
The biggest problem is that it doesn't keep long in the fridge. But I
read some where that it freezes well. When I make it, I cook it down
until it's pretty concentrated, then let it cool. Skim off the fat, and
pour it into an ice cube tray and put in in the freezer. After they
freeze, I put the broth cubes into a plastic bag and date it. I read
that it keeps up to 6 months, and I've used it after that long, or used
to. Now, it never seems to last that long anyway. I've done the same
thing now with beef broth. When I need some, I just take a cube out,
throw it in a cup of water, then put it in the pot with the other
ingredients.
I try not to be a food snob (see the thread about this elsewhere in
this forum), but I sure get a lot of compliments on my cooking since I
started taking the time to do these little things that make food taste
so much better.

salgud said:

I haven't cooked with canned chicken broth, so I don't have any first
hand experience there. But I saw a comparison on America's Test
Kitchen some time ago, which said the difference in their taste tests
between canned broth and homemade was significant. It isn't difficult
to make, so I've been making my own for 3 or 4 years now. I make up a
batch whenever I run out, which ends up being 2 to 4 times a year.
I've tried several different recipes, both with and without veggies
in it. I can't taste the difference, which doesn't mean others can't.
Either way, it just adds great flavor to so many dishes.
The biggest problem is that it doesn't keep long in the fridge. But I
read some where that it freezes well. When I make it, I cook it down
until it's pretty concentrated, then let it cool. Skim off the fat,
and pour it into an ice cube tray and put in in the freezer. After
they freeze, I put the broth cubes into a plastic bag and date it. I
read that it keeps up to 6 months, and I've used it after that long,
or used to. Now, it never seems to last that long anyway. I've done
the same thing now with beef broth. When I need some, I just take a
cube out, throw it in a cup of water, then put it in the pot with the
other ingredients.
I try not to be a food snob (see the thread about this elsewhere in
this forum), but I sure get a lot of compliments on my cooking since I
started taking the time to do these little things that make food taste
so much better.

I always make my own chicken stock as well and I freeze it in a large
ziplock bag - we use our ice trays a LOT with frozen water. I take out the
ziplock bag and just shave off what I need. Works well. I must use my own
stock at least once a week, so I make it quite frequently. It's fun and so
easy to make, not to mention that it makes your kitchen smell great! :~)

kili

Kili wrote:

It's fun and so easy to make, not to mention that it makes your
kitchen smell great! :~)

I should have mentioned the smell! I couldn't agree more. There's a
certain pleasure in making up these ingredients that make everything
else taste and smell so good.

Goomba38 said:

<!DOCTYPE html PUBLIC "-//W3C//DTD HTML 4.01 Transitional//EN">

Hey Goomba, you've suddenly begun posting in HTML.

Brian

In article <[email hidden]>,

Quoted message said:

You can start with chicken broth and reduce it. If you do that, you
will want to start with a low sodium broth.

Or, you can buy a small chicken, cut it up, and make your own.

For stock, Alton Brown suggested getting chicken wings.
Lots of connective tissue to hydrolize for the gelatine that
gives stock it's "mouth feel" properties, relatively cheap.

(I mostly use the Swanson's low sodium canned broth, but one
of these days I'm going to try making a real chicken stock.)

--
Mad Science means never having to say | Mike Van Pelt
"What's the worst thing that could happen?" | mvp at calweb.com
-- Kevyn, schlockmercenary.com | KE6BVH

Goomba38 said:

Default User wrote:

Quoted message said:

Quoted message said:

Hey Goomba, you've suddenly begun posting in HTML.

Quoted message said:

Oh [censored]. How do I kill it? Is this better?

Yes, looking good!

Brian

Katra said:

In article <[email hidden]>,

Sheldon said:

Mike Van Pelt said:

><[email hidden]> wrote:
>> >
>you can buy a small chicken, cut it up, and make your own.

For stock, Alton Brown suggested getting chicken wings.
Lots of connective tissue to hydrolize for the gelatine that
gives stock it's "mouth feel" properties, relatively cheap.

(I mostly use the Swanson's low sodium canned broth, but one
of these days I'm going to try making a real chicken stock.)

Then forget all about Alton Brown's cheapo-[censored] wing concoction

and

Quoted message said:

take a clue from "deguttadauro> and use a whole chicken... why waste

Quoted message said:

your time on stock that's all gelatin and no flavor... the stockpot

is

Quoted message said:

NOT your garbage disposal. And while you're at it remove that

spinal

Quoted message said:

column and toss it in the trash, if you don't eat it it's garbage.

I

Quoted message said:

mean if you're going to make stock from saved up fercocktah scraps
you'd be better off boiling bouillon cubes with your soup greens. I

Quoted message said:

wouldn't dirty a pot to make scrap stock... when the cooking fuel,
herbs and spices are worth more than the chicken there's s0mething
wrong with the picture, it's a friggin' cartoon.

Sheldon

Sheldon...
For once I _really_ disagree with you!
Wings make far, FAR better and richer stock than a whole chicken!
What a waste!

Personally, I still think the best stock is made from chicken feet
(for the same reason wing stock was recommended) but some folks just
cannot handle that. ;-)

Honestly Shel' have you ever TRIED it???

Chicken stock made from chicken backs is also excellent!

To me, using a whole chicken to make stock is a real waste. :-P

And it's not nearly as rich!

I agree and would add that the first time i tried it i decided to go all
the way and boil a 6 pound "capon". While the resulting stock was
adequate it was no better than a stock made with a chicken carcass, and
more to the point when i took it out of the stock pot i had so little
stock left in the pot that i had to strip the capon of its meat and
return its carcass to the pot with more water to produce an usable
amount of stock.
---
Joseph Littleshoes

Katra said:

Sheldon...
For once I _really_ disagree with you!
Wings make far, FAR better and richer stock than a whole chicken!
What a waste!

Personally, I still think the best stock is made from chicken feet
(for the same reason wing stock was recommended) but some folks just
cannot handle that. ;-)

I had a 5-lb bag of feet and made stock from it today to see what it
would do. I was gone from th ecity for lunch and got back about 5 to
shut off the heat. It smelled great after 7 hours of very slow
simmering. As expected, it seems much more gelatinous than normal
chicken stock.

Rodney Myrvaagnes J36 Gjo/a

MOM CASTS TOT IN CEMENT

Most experts voice cautious optimism

In article <[email hidden]>,
Rodney Myrvaagnes <[email hidden]> wrote:

<snip>

Quoted message said:

Quoted message said:

I had a 5-lb bag of feet and made stock from it today to see what it
would do. I was gone from th ecity for lunch and got back about 5 to
shut off the heat. It smelled great after 7 hours of very slow
simmering. As expected, it seems much more gelatinous than normal
chicken stock.

Rodney Myrvaagnes J36 Gjo/a

I've never done stock from chicken feet, but would like to try. Question:
Do you clip the claws off or just wash the feet and simmer them as is?

Regards,
Dave W.

--
Living in the Ozarks
For email, edu will do.

During times of universal deceit, telling the truth
becomes a revolutionary act. - George Orwell, (1903-1950)

In article <[email hidden]>,

Dave W. said:

In article <[email hidden]>,
Rodney Myrvaagnes <[email hidden]> wrote:

<snip>

Quoted message said:

Quoted message said:

I had a 5-lb bag of feet and made stock from it today to see what it
would do. I was gone from th ecity for lunch and got back about 5 to
shut off the heat. It smelled great after 7 hours of very slow
simmering. As expected, it seems much more gelatinous than normal
chicken stock.

Rodney Myrvaagnes J36 Gjo/a

I've never done stock from chicken feet, but would like to try. Question:
Do you clip the claws off or just wash the feet and simmer them as is?

Regards,
Dave W.

Ok... Chicken feet!

If you buy them pre-cleaned, they are usually ready for use.
I use the pressure cooker for chicken feet usually, but I have used a
stock pot a couple of times. You want to cook them until the are all
nice and jelly and falling apart!

If you use fresh ones, you scald them first!

Dunk the foot into boiling water for 15 to 20 seconds.

Peel the scaly skin off and the toenails pop off with a slight twist.
This leaves a nice, clean, skinless chicken foot. You can do duck feet
the same way. I've even done pigeon feet. ;-)

Emu feet are gross! Don't bother. Those get roasted for the dogs!

Cleaned chicken feet make a wonderful stock, and the "meat" on the feet
turns into a wonderful jelly stuff that is delicious!

Cook them like any other stock base with onions, garlic, celery, and
your choice of herbs and spices.

I _never_ make stock with just meat and nothing else! It smells funky
while it is cooking if you try it. :-P

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems&include=0&userid=katra

On Sat, 02 Apr 2005 09:53:35 -0600, "Dave W." <[email hidden]>

Quoted message said:

In article <[email hidden]>,
Rodney Myrvaagnes <[email hidden]> wrote:

<snip>

Quoted message said:

Quoted message said:

I had a 5-lb bag of feet and made stock from it today to see what it
would do. I was gone from th ecity for lunch and got back about 5 to
shut off the heat. It smelled great after 7 hours of very slow
simmering. As expected, it seems much more gelatinous than normal
chicken stock.

Rodney Myrvaagnes J36 Gjo/a

I've never done stock from chicken feet, but would like to try. Question:
Do you clip the claws off or just wash the feet and simmer them as is?

I didn't clip.

Rodney Myrvaagnes J36 Gjo/a

MOM CASTS TOT IN CEMENT

Most experts voice cautious optimism

Katra <[email hidden]> wrote in news:KatraMungBean-
[email hidden]:

Quoted message said:

Cook them like any other stock base with onions, garlic, celery, and
your choice of herbs and spices.

I _never_ make stock with just meat and nothing else! It smells funky
while it is cooking if you try it. :-P

I still insist parsnip is needed to make good chicken stock. Even though
I detest parsnip.
--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Monsur Fromage du Pollet said:

Katra <[email hidden]> wrote in news:KatraMungBean-
[email hidden]:

Quoted message said:

Cook them like any other stock base with onions, garlic, celery,

and

Quoted message said:

Quoted message said:

your choice of herbs and spices.

I _never_ make stock with just meat and nothing else! It smells

funky

Quoted message said:

Quoted message said:

while it is cooking if you try it. :-P

I still insist parsnip is needed to make good chicken stock. Even

though

Quoted message said:

I detest parsnip.

For Jewish Penicillin, yes... for Oriental, not. There are many
versions of chicken stock... some ethnicities even make stock from
saved up garbage, that's Dago stock.

Sheldon