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Started By
Message
Need recipe recommendations for a sweet poultry stock
Posted on 6/14/21 at 11:17 am
Posted on 6/14/21 at 11:17 am
I made a smoked turkey and mushroom stock recently but used too much carrot this time. As a result, my stock is rich in flavor and very tasty, but too sweet for most of its originally intended recipes.
As such, I'm looking for thoughts on good dishes I could use it in to leverage the sweetness instead of fight it. The first dish I made with it was a creamy turkey, mushroom and wild rice soup which worked well, so I'm leaning towards creamier options currently but open to new ideas.
As such, I'm looking for thoughts on good dishes I could use it in to leverage the sweetness instead of fight it. The first dish I made with it was a creamy turkey, mushroom and wild rice soup which worked well, so I'm leaning towards creamier options currently but open to new ideas.
3
Posted on 6/14/21 at 11:36 am to The Last Coco
You need to add a little lemon or lime juice to the stock, but do so a little at a time and taste to see where it balances out for your taste.
Posted on 6/14/21 at 11:56 am to The Last Coco
Add a little apple cider vinegar to the stock to balance the sweetness.
Maybe a turkey pot pie would work with the stock as is. You could use a little wine in the sauce that's not a sweet wine, possibly. I like a creamy sauce for pot pies.
Below is an old post of mine which would work fine with turkey. The sweetness of your stock should also work fine with it. I just wouldn't use a sweet cornbread on top since you already have the sweetness in the stock.
POST:
Chicken and Cornbread Casserole is sort of a creamed chicken with cornbread on top. This is one recipe that I think works well with Jiffy. A little sweet in the cornbread compliments the dish. You can make your own or use the brand of your choice. You may need more than one box or recipe of the cornbread, depending on how much you make. It's not an exact science with this dish.
CHICKEN AND CORNBREAD CASSEROLE
2 fryers (or a comparable amount of boneless skinless breasts (4 is usually enough unless they are small) and/or thighs)- I remove the skin before making cooking the chicken, but most often, I use boneless skinless breasts-it’s easier)
2 t salt
1 t pepper
1 bay leaf (I use 2 usually, at least)
1 rib celery, chopped (I use more.)
1/2 c chopped onion (I use more.)
6 T margarine (I use butter)
1/3 c flour
2 cups chicken broth ( you may need more than this to cover the chicken)
1 cup evaporated milk
Tabasco and Lea and Perrin to taste
1 box Jiffy cornbread mix, mixed per directions on box.
Boil chicken, salt, pepper, bay leaf, celery and onion in chicken broth until chicken is just tender. Drain, but save the stock. Debone and chop chicken.
Melt margarine; blend in the flour, but do not brown. Add 2 cups of the reserved stock slowly, including some of the chopped veggies. Stir while adding the stock and continue while adding the evap. milk. Stir until smooth and thickened. Add the chicken and check the seasoning, adding the Tabasco and Lea & Perrin.
Pour hot creamed chicken into a 3 quart casserole dish and cover evenly with the cornbread batter. Bake for about 25 minutes or until top is golden brown and cornbread is cooked through.
Maybe a turkey pot pie would work with the stock as is. You could use a little wine in the sauce that's not a sweet wine, possibly. I like a creamy sauce for pot pies.
Below is an old post of mine which would work fine with turkey. The sweetness of your stock should also work fine with it. I just wouldn't use a sweet cornbread on top since you already have the sweetness in the stock.
POST:
Chicken and Cornbread Casserole is sort of a creamed chicken with cornbread on top. This is one recipe that I think works well with Jiffy. A little sweet in the cornbread compliments the dish. You can make your own or use the brand of your choice. You may need more than one box or recipe of the cornbread, depending on how much you make. It's not an exact science with this dish.
CHICKEN AND CORNBREAD CASSEROLE
2 fryers (or a comparable amount of boneless skinless breasts (4 is usually enough unless they are small) and/or thighs)- I remove the skin before making cooking the chicken, but most often, I use boneless skinless breasts-it’s easier)
2 t salt
1 t pepper
1 bay leaf (I use 2 usually, at least)
1 rib celery, chopped (I use more.)
1/2 c chopped onion (I use more.)
6 T margarine (I use butter)
1/3 c flour
2 cups chicken broth ( you may need more than this to cover the chicken)
1 cup evaporated milk
Tabasco and Lea and Perrin to taste
1 box Jiffy cornbread mix, mixed per directions on box.
Boil chicken, salt, pepper, bay leaf, celery and onion in chicken broth until chicken is just tender. Drain, but save the stock. Debone and chop chicken.
Melt margarine; blend in the flour, but do not brown. Add 2 cups of the reserved stock slowly, including some of the chopped veggies. Stir while adding the stock and continue while adding the evap. milk. Stir until smooth and thickened. Add the chicken and check the seasoning, adding the Tabasco and Lea & Perrin.
Pour hot creamed chicken into a 3 quart casserole dish and cover evenly with the cornbread batter. Bake for about 25 minutes or until top is golden brown and cornbread is cooked through.
Posted on 6/14/21 at 12:15 pm to The Last Coco
How much chicken stock we talking about here?
I'd suggest any number of Asian dishes that typically have sugar in them. Something like Filipino adobo where vinegar is added to balance the sweet and sour.
I'd suggest any number of Asian dishes that typically have sugar in them. Something like Filipino adobo where vinegar is added to balance the sweet and sour.
Posted on 6/14/21 at 1:25 pm to BigDropper
I have 3 pints I think. So not a ton. Don't have to use it all at once. I was thinking about some coconut dishes I've had in Thai or Indian cuisines too.
Posted on 6/14/21 at 3:19 pm to The Last Coco
A Thai coconut curry would be a good use as well.
Posted on 6/14/21 at 7:38 pm to The Last Coco
easiest solution is to thin with some dry white wine
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