The only 'modification' I did was fresh parsley instead of dried, and I used chicken stock that I prepared myself, fresh off of two chickens that sat on the smoker for dinner a couple nights ago. This imparted a nice, smoky, bacon-like flavor to the stock (omg, you should have smelled the house when it was cooking down, lol) Aside from that, followed the instructions to the T and I'm very pleased with this recipe. Pleased enough that I know it would be just as good without the smoked chicken stock (but then I'd be apt to add bacon :D )
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The only 'modification' I did was fresh parsley instead of dried, and I used chicken stock...