We’re taking stock of the situation…with our tongues. Wait, that can’t be right. We’re slurping chicken stock–homemade and factory-squeezed–with surprising results and some shameful admissions along the way. Recipe: Chicken Stock. www.spilledmilkpodcast.com
January 20, 2011
Bouillon cubes are in common use in Italy too, if that makes you feel any better. In some Italian cookbook I trust–Marcella Hazan? I can’t remember–it’s mentioned that they are “affectionately known as dadi”, or something like that. (Dadi is “dice”.) I threw out the ones that were in the kitchen when I started cooking on Elba because I thought they were spoiled, but it turns out what they use over there, or at least what some people use, is a soft, sort of chewy-textured cube. Not that you’d want to chew on it.
Greetings from London, congratulations on reaching 1 year in podcasting
We always try to have homemade chicken stock in the freezer. When we start getting low we know it’s time to rotisserie a chicken.
How did you know Knorr had a pronounced K?
We usually get Pacific Village broth which, when compared to their ‘Simply Stock’, has a lot more seasonings (garlic, onion, etc.) The stock lists only chicken, water, and salt.
I just pronounce everything with a K, Kmike.
Is Pacific Village broth simmered in an actual Pacific village? If not, forget it.
Does Tualatin qualify?
I think America’s Test Kitchen came to the same conclusion about Swanson’s. At least, they use it all the time in their show.
I love you guys, but I wish Matthew hadn’t said that organic = free range. Maybe it’s different in Washington, but my understanding is that in most of North America, organic and free range are two distinct categories.
Otherwise, keep up the shenanigans!
Sorry if I was unclear, Jillian. Organic standards for chicken require “access to the outdoors,” which is the same requirement for using the term “free-range.” In practice, “access to the outdoors” means pretty much whatever the producer wants it to mean. Organic, of course, is the stronger designation for other reasons.
Thanks for the follow-up!
Great podcast, I just discovered it and am making my way through all of the episodes on iTunes. Anyways, I started to laugh when they were discussing drinking broth to become more manly. As a child, my granparents would mix up a mug of “Chicken Drink” (no joke, that is what we called it) for us kids. Hot water and powdered boulion. As kids, we knew no better and loved it.