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Tips for Using Chicken Bouillon
By Christina Mulberry
Chicken bouillon may be something you seldom use in cooking except when preparing a soup, and even then chicken stock or broth is probably much more common. However, in my kitchen, I have discovered that it's an affordable, easy to store method of boosting the flavor of many vegetables and sauces. The chicken bouillon cubes or granules store for long periods of time and don't require refrigeration, this assures that they won't go to waste if your usage is light. Both offer an easy way of enhancing flavor without adding fat and calories to your dish, making it an even more attractive addition. You can think creatively and experiment on your own, but I will provide a few examples just to get you started. Mashed potatoes are something my family eats weekly. Of course, making them as flavorful as many restaurants would require adding a number of fat laden ingredients. Things such as excessive amounts of butter, whipping cream, white cheddar cheese, large amounts of sour cream, and cream cheese are common additions in such situations. These are nice on special occasions but for routine use it could be deadly. Instead, I add a cube of bouillon as my potatoes are cooking. A clove of garlic also adds flavor. My potatoes are a hit at home, and hopefully they will be in yours as well. I also use chicken bouillon when cooking green beans. Generally, I will saute two cloves of garlic in a tablespoon of margarine, add a half teaspoon of thyme, and then add two cups of water. Bring to a boil and add a teaspoon of chicken bouillon. After giving it a chance to dissolve, I add my cleaned green beans and a bay leaf, letting it cook over a low heat for 20-30 minutes until tender crisp. At this point, you can remove with a slotted spoon to serve. Salt and pepper can be added at the table. I generally steam broccoli rather than boiling it in water and add some minced garlic in with it to cook. However, when I do decide to place broccoli in a pan of boiling water, I'll add chicken bouillon to give it more life. I also add chicken bouillon to some sauces. For instance, when making creamed cauliflower, I add 1/4 to 1/2 teaspoon of bouillon into the sauce once the milk is added. It should dissolve as you wait for the sauce to the thicken. It adds a lot of life to an otherwise bland dish. Certainly, there are many other uses for chicken bouillon but hopeful this will get your thinking off to a start. |
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This intel was contributed by mulberry
mulberry
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May, 2012
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