Have any of you heard of this stock mix?

[Searcher]

When I went grocery shopping on Saturday morning, I found a table set up with these stocks. They smelled really good so I tried the chicken and it was almost as good as my own stock.
It's called Savory Basics and comes in a little Worcestershire sauce size bottle, 6oz. It's not a paste like Better Than Bouillon and it's not particularly salty. It's thick and 1 bottle makes a gallon of stock, 2 tablespoons, a quart and 2 teaspoons a cup. It's ingredients are:
Chicken broth concentrate, natural flavors (?), salt, yeast extract, sugar, malto-dextrin, chicken fat, vegetable concentrates (onion, celery), modified food starch, carrageenan.
I thought it was pretty tasty but have no idea what natural flavors, modified food starch and carrageenan are. It's $5.95 a bottle and their website is: www.savorybasics.com

[Grace]

I haven't heard of them, but I wonder if it's the stuff that Nigella always uses and swears by? I have never seen liquid stock before, and she always comments on her little bottle of stock that she says she loves, but never mentions the actual name of the stuff. I will check this out, as I prefer to use this kind of stock over the stuff in the can. Thanks for the heads up!

[Ohioan]

But yikes, take a look at the sodium content per serving! It ranges from 630 to 670mg, or more than 25% of the daily quota.

Saltily,
Phoebe

[kjh01]

also not impressed with the modified food starch in there. Hmm. But to answer your question, I have never seen it before!

I never use bouillon, rarely use organic canned - since finding Tyler Florence's stock recipe, I'm much happier making my own and freezing it in different volumes (1.c, 1/2 c., etc.)

[pschambers]

Originally posted by kjh01
I never use bouillon, rarely use organic canned - since finding Tyler Florence's stock recipe, I'm much happier making my own and freezing it in different volumes (1.c, 1/2 c., etc.)

I'm with you Kim! I just made some yesterday and after refridgerating it all night and day, I just skimmed off the fat and froze the rest im different amounts as well. It is the best stock! I think the turnips make the difference.

Patti

[kjh01]

Yeah Patti!

I think the turnips, puls a whole head of garlica and all that fresh thyme...it's very flavorful!

[SusanL]

Tyler's stock! I love it! Beats my mom's stock !! Don't tell her.

[Lrimerman]

Can someone post Tyler's stock recipe? Thanks

Lisa

[pinky]

heres the tyler florence recipe from the food network website

Chicken Stock
Recipe courtesy Tyler Florence


Recipe Summary
Yield: 2 quarts
1 whole free-range chicken (about 3½ pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
¼ bunch fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns


Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1½ hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.




Episode#: FO1D40

Copyright © 2003 Television Food Network, G.P., All Rights Reserved

[seathyme]

I don't mean to hijack your thread, Searcher, but have a related question. I read about Better than Bouillon on the Julie/Julia Project blog. Has anyone tried this? It sounded promising to me, but I haven't tracked any down yet to try.