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Michelle Lee Photography/Getty Images. Best For: soups and stews Try this trick: Dissolve an old school bouillon cube in hot water as directed and use the liquid as a 1:1 swap for chicken broth.
White Wine. If your recipe calls for ½ cup chicken broth or less, dry white wine is an easy and flavorful substitute. It will add a slightly acidic flavor and it's great for when you need to ...
The end result is a thin liquid that is flavorful and meant for drinking: Think chicken soup, like Ree's slow-cooker chicken tortilla soup, or consommé, which is essentially a fancy clarified broth.
Tofurkey – faux turkey, a meat substitute in the form of a loaf or casserole of vegetarian protein, usually made from tofu (soybean protein) or seitan (wheat protein) with a stuffing made from grains or bread, flavored with a broth and seasoned with herbs and spices; Cauliflower – coated in flour and baked or fried to imitate chicken wings ...
Meat extract is highly concentrated meat stock, usually made from beef or chicken. It is used to add meat flavor in cooking, and to make broth for soups and other liquid-based foods. Meat extract was invented by Baron Justus von Liebig, a German 19th-century organic chemist.
The slightly sweet and savory broth is made of cremini mushrooms, aromatics, Marsala wine, and heavy cream, setting the stage for our favorite potato dumpling and plenty of juicy shredded chicken ...
When making beef bone broth, source knuckle, neck, or marrow bones (sometimes labeled as beef soup bones). For chicken bone broth, use chicken carcasses, necks, feet, or wings. Get the Recipe: Ham ...
Chicken and dumplings is a Southern United States dish that consists of a chicken boiled in water, with the resulting chicken broth being used to cook dumplings by boiling. [1] A dumpling —in this context—is a biscuit dough, which is a mixture of flour , shortening , and liquid (water, milk, buttermilk, [ 2 ] or chicken stock).