Mock Chicken Stock

"Another stock recipe from Moosewood's Daily Special. A great substitute for chicken broth."
 
Download
photo by Katzen photo by Katzen
photo by Katzen
photo by Katzen photo by Katzen
Ready In:
1hr 35mins
Ingredients:
10
Yields:
8 Cups
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Put the water into a large stockpot on high heat.
  • Add the vegetables to the pot, then stir in the garlic, bay leaves, thyme, tumeric, salt, and parsely.
  • Bring to a boil and cook uncovered for 15 minutes.
  • Cover the pot, reduce heat to low, and simmer for one hour.
  • Set aside to cool and then strain.
  • Use the stock right away, refrigerate it in a sealed container for four days, or freeze it for up to six months.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I made this today to use in my stuffing tomorrow. I want to try making lower sodium but easy as Stove Top. I don't believe the sodium count is correct! .com is saying water has sodium too? I will add more comment when I make my stuffing. Thanks for posting Katzen.<br/>Edit: Made Stuffing Seasoning Mix #134834 for Thanksgiving dinner and this stock replaced the water and bouillon granules. Worked like a charm and made it very tasty!
     
  2. Great stock recipe. I don't think it tastes like chicken but it's a good veggie stock. Lots of flavor. I halfed the recipe. I used it to cook rice and froze the rest.
     
Advertisement

RECIPE SUBMITTED BY

I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes