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Janet

In article >, says...
>
> Sqwertz wrote:
> >
> > On Thu, 07 Jun 2012 10:55:25 -0700, sf wrote:
> >
> > > I will never understand why people go on and on about
> > > how good they are with they're as crappy tasting as any other bullion.
> >
> > Obviously you're in the minority.
> >
> > Even when making my home made chicken stock, some chicken base goes in
> > there at the very end to brighten it up.
>
> I'm with you. I always end up throwing in some chicken boullion to my
> chicken vegetable soup starting from homemade stock. I'm assuming that
> enhanced taste comes from the salt and the msg added?
>
> Gary

If you made a more concentrated chicken stock you wouldn't need to add
bouillon. I've always made individual chicken carcases into stock, but
one of the best tips I've had on rfc, was to save up several (bagged in
the freezer)then use them together for stock-making. Saves fuel but also
makes much richer stock.

Janet