This recipe is heavenly! :D I made a few minor changes, based on comments in the review section, but only to add to the 'bones' of this great script! To augment, I added garlic to the red onion sauted prior to adding the chicken breast. I upped the quantity of all liquids to 1 cup, with the exception of I had no cream on hand. Therefore, I made a rue with 1.5 Tablespoons flour, 1 Tb butter, salt and pepper, and thickened the 1 cup of milk in it, prior to adding it to the reduced broth/vinegar. I also added a pinch of rosemary. My raspberry vinegar came from Chapparal Gardens in Atascadaro, CA. http://www.cgvinegar.com/ Absolutely DEElishious! Thank you for sharing it! :D

Reviewed On: Jun. 27, 2011

Ok, I confess. I'm a chicken broth snob. Disenchanted with homemade stock after homemade stock, I've now a small slice of ownership in Swanson's . . . Well, with my back up against the wall the other day, I decided to prepare some shredded chicken, which led to me determining to make a stock for the freezer as well. I began with an Alton Brown recipe, but wasn't satisfied, so I kept looking, and found this one. The catch? The ginger. Now fully intrigued, my pot ended up looking like the recipe here, plus parsley, garlic, and peppercorns. On my own merit, I added in two whole cloves and a teaspoon of salt. The result? 7 cups of a full bodied-aroma broth/stock with a surprising bit of hearty to the flavor! Not quite Swanson's, but I think I"m going to play and tweak this one some more. I rated four stars, because I did add the additional items via Alton, and I do believe they complimented the mix. Thank you, Margaret, for the marvellously clever idea of ginger! I am convinced this is/was one key ingredient I've been missing all these years! :D

Reviewed On: Apr. 27, 2011

Alison, thank you! This recipe has just created a HUGE loaf of GF sandwich slices for my husband - perfect!! He states it is essentially the same flavor of store bought, but much moister, and overall better texture quality than the miniature loaves they've been selling us for $6 a pop. Here are the minor changes I made, due to my pantry: Used 3 cups Bob's Red Mill GF Flour for all the various to begin, adding about 1/2 cup in the mixing process to proper consistency (heavy cake batter type). 2 whole eggs 1/4 cup coconut oil used whole milk instead of skim I put this in the bread machine on the dough cycle, let it rise once there. Moved it to a loaf pan after coating it in olive oil and dusting the pan with corn meal. The second rise behaved beautifully, the baking superb. Sliced it with an electric knife as though it were a regular homemade loaf of bread! :D Thank you! A keeper, I'll be using many times over! :D

Reviewed On: Feb. 14, 2011