On Mon, 15 Feb 2021 10:32:08 -0500, Gary > wrote:
>On 2/14/2021 2:50 PM, wrote:
>> On Sunday, February 14, 2021 at 12:59:25 PM UTC-6, US Janet wrote:
>>>
>>> I'm looking forward to the soup for lunch when he gets in from
>>> shoveling snow.
>>> I think I will make chicken enchiladas with the meat. I know there
>>> isn't much flavor in that meat but I hate to throw it away. Besides,
>>> with some green onion, green enchilada sauce, cheese and a smidge of
>>> sour cream inside the enchiladas it will taste good.
>>>
>>> Janet US
>>>
>> If you have it on hand, would a half or less of a teaspoon of chicken
>> "Better Than Bouillon" base added to the meat perk it up a smidge?
>
>Turkey stock is much stronger than chicken stock and does fine without
>flavor taste additions. Chicken stock is milder and I usually add a bit
>of chicken bouillon to that.
I always have Goya boullion on board, chicken, beef, ham.
I never liked turkey soup, tastes like rancid chicken soup to me. Goya
doesn't make turkey boullion.
I don't use Goya ham boullion very much but it's a good seasoning for
when you don't have a ham bone, for beans/bean soup, adds a nice
smokey flavor. Goya boullion comes in foil packets, don't need to use
it all, fold down the foil and save the rest.
The one time a year I roast a turkey is for Thanksgiving, the carcass
and scraps go to the critters... tossed at the base of a tree, by
morning it's all gone.