On Monday, February 15, 2021 at 9:32:14 AM UTC-6, Gary wrote:
>
> On 2/14/2021 2:50 PM, wrote:
> >
> > 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.
>
We were talking about adding a smidge of chicken bouillon to the finished
meat so it would perk it up a smidge. Not about turkey vs. chicken stock
tasting better.

Keep up.