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
13 users found this review helpful
Apr. 27, 2011