Excellent recipe. I also added the brown sugar and cider vinegar as recommended. For those of you who don't have chicken stock on hand, are vegetarians, or prefer not to use the red pepper flakes for children, here's a couple of tips. Save the ends as you are cooking other meals from your carrots, onions, and celery. Wash them, pat them dry and put them in a freezer bag. You can add more as you are cooking throughout the week. I use 1 qt. bags, and when one is full I start a new one. Then, add them to water (5-8 qt. pot), bring to a boil, and simmer for about an hour. Strain out the ends, and toss those. You will always have *free* homemade veggie stock on hand! For the heat... When you make your stock, add 3-5 whole, dried red chile peppers, and strain those out with the veggie ends. It will give it a slight *kick*, without the actual flakes in there that may be too hot for children if they bite them. My very picky daughter loves it this way and it's not too hot for her. Great for anytime stock is called for. Just don't add any more heat (peppers), and plan to add salt to taste, as the broth is homemade.
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Excellent recipe. I also added the brown sugar and cider vinegar as recommended. For those...