Courtney5738 Posted July 23, 2013 Share Posted July 23, 2013 I have a few recipes that are compliant, except for chicken bouillon granules. Any suggestions for substitutions or a compliant chicken bouillon brand? Link to comment Share on other sites More sharing options...
Guest Posted July 23, 2013 Share Posted July 23, 2013 Chicken bone broth has the richest chicken flavor. If the recipe has liquid, you could use it in place of the liquid and granules. Link to comment Share on other sites More sharing options...
CharDoll Posted July 23, 2013 Share Posted July 23, 2013 If you don't want to/don't have time to make your own, you could also buy free range organic chicken broth to use in the recipe instead of MSG loaded bouillon cubes. In the states, Trader Joes has a great price on chicken broth and Pacific brand at Costco is a good deal as well. What are these good recipes with chicken broth, btw? do share! Link to comment Share on other sites More sharing options...
Courtney5738 Posted July 23, 2013 Author Share Posted July 23, 2013 Thank you all for the suggestions! I have a recipe for Southwest Turkey Burgers....I really like eating ground turkey instead of ground beef and this recipe helps make the turkey not taste so dry. I tried it last night without the chicken bouillon and it needed a little more flavor, I will try these suggestions next time. 1 lb. Ground Turkey1 tsp chili powder1 tsp chicken boullion granulesChopped fresh jalapenoChopped red pepperMix, make patties and grill Link to comment Share on other sites More sharing options...
AmyS Posted July 23, 2013 Share Posted July 23, 2013 I'm guessing what you're missing is the msg in the boullion granules. There's no sub for that, the taste buds just have to adapt to life without it. On the other hand, you could use some extra salt and spices/herbs (I'd throw in cumin and oregano because I put those in everything) and maybe a couple of splashes of coconut aminos (a salty liquid product often used in paleo-world to substitute for soy sauce - you can find it at the health food store). Link to comment Share on other sites More sharing options...
AmyS Posted July 23, 2013 Share Posted July 23, 2013 I would also suggest getting grassfed ground beef and making patties with it, if you have any easily accessible (I know that's not the case everywhere). Nutrition bumps up several notches, you get healthy fat (good-bye dryness), and you can add spices and herbs to taste. Link to comment Share on other sites More sharing options...
Guest Posted July 23, 2013 Share Posted July 23, 2013 I second the fat idea. If you can't afford a high quality animal fat, make sure you cook them in some. You will notice a huge difference if your meat has fat. Link to comment Share on other sites More sharing options...
Courtney5738 Posted July 24, 2013 Author Share Posted July 24, 2013 Thanks all! We made stuffed peppers with some grass fed ground beef last night, great taste! Link to comment Share on other sites More sharing options...
Bet Posted July 24, 2013 Share Posted July 24, 2013 I make stock every few weeks. I freeze some in large containers for big meals, but then I also pour some into the silicon cupcake baking trays and freeze them. That way when making a small meal, I can throw one in. Not only does it taste better, but it has all that good bone broth in it. It will really thicken up anything. Link to comment Share on other sites More sharing options...
Guest Posted July 24, 2013 Share Posted July 24, 2013 I freeze mine in ice cube trays and add them to veggies and such. Bet is right. The flavor and richness are incomparable. Link to comment Share on other sites More sharing options...
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