'Liquid Gold' Chicken Broth

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5

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Total Reviews: 7

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  • on January 26, 2014

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    Some people leave out the peppercorns for a broth like this, but Nadia G is sensible enough not to, which is why her dishes have that welcomed zing to them. This broth is simple but attractive.

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  • on December 17, 2012

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    My broth came out great. Thank you Nadia.

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  • on February 19, 2012

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    this has to be the best broth I have come across. I used Alton browns and Ina gardens before but this really has a something extra.

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  • on February 01, 2012

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    Sensational. I thought my own broth was the best, but this one has a few more ingredients than mine and is perfect. The touch of tarragon is delicious and warming.

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  • on January 30, 2012

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    Awesome soup and you can reduce it a bit and put into ice cube trays and freeze. Take out a cube when you need it, add a cup of water for a cup of really good broth.

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  • on November 12, 2011

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    Makes a wonderful, rich stock that can be eaten as cold jellied consomme, as well as used as a base for any recipe or soup requiring chicking broth or stock...

    Tip: cook it as long as possible - until the bones start to dissolve. Stir often to help the process. Strain it thoroughly and throw out the gnarley old chicken meat and bones. If you cook this long enough, the meat will be all mushy anyway.

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  • on May 19, 2011

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    The flavor of this broth was sensational! I didn't have carrots, so I used parsnips instead, which made it very interesting. I also added in some mushrooms. My only complaint was that with all the bones, when it cooled it was gel. I subsequently made the Stracciatella with Mini Meatballs & Spinach & Tortellini, and it was fabulous also. Great stuff!

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