CHICKEN BROTH SUBSTITUTE

I have more than just a chicken broth substitute, check out these links below:

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HOW TO MAKE A GREAT CHICKEN BROTH SUBSTITUTE

Nothing tastes as good as homemade chicken broth or chicken stock - but I have a close second. This "Better Than Bouillon" base is like the name states. If you want more flavor, add a little more chicken base. Be careful, it’s salty.

1/4 tsp to 1/2 tsp "Better Than Bouillon" chicken base
1 cup water, boiling

Add 1/4 teaspoon of chicken base to the hot water and whisk to dissolve. Taste it and if you want it stronger, add a little at a time. Stronger = saltier. It is ready for your recipe. I use this in dips; it's very tasty. So much better than bouillon cubes or granules.

Better Than Bouillon tastes so much better than using regular bouillon cubes. By the way, you will find it by the bouillon cubes in the grocery store. I do NOT use this for chicken soup - it is just a great chicken broth substitute.

If you buy chicken, you can freeze the bones to make a stock later on when you have enough saved. I just use a whole chicken.

CHICKEN BROTH FROM SCRATCH
1 whole chicken
1 large onion, halved
2 carrots, halved
2 celery stalks, halved
water to cover everything in a large pot

Place all the ingredients together in a large dutch oven or pot and bring to a boil. Skim the fat that will gather at the top.

Reduce heat and simmer for 2 to 3 hours. Strain broth and let cool. Refrigerate overnight and skim the fat off the top the next day. It keeps for approximately 3 days in the refrigerator or freeze it.

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CHICKEN AND BISCUIT CASSEROLE

1/4 cup butter
1/2 cup celery, finely chopped
1/2 cup carrots, finely chopped
3/4 cup onion, chopped
1/2 cup mushrooms, chopped
3/4 cup potatoes, chopped
1 TBS homemade garlic powder
1 TBS homemade onion powder
1/2 cup green beans, chopped (or frozen peas)
1/2 cup all-purpose flour
4 cups water
1 tsp Better Than Bouillon chicken base
4 cups cooked chicken meat, chopped
homemade biscuits

PREHEAT oven to 350 degrees and spray a casserole dish with vegetable oil; set aside.

Heat the butter in a large skillet and add the celery, carrots, onion, mushrooms and potatoes. Season with the garlic and onion powder. Saute until tender.

Add the flour, water and bouillon and bring to a slow boil. Cook and stir for one minute, then reduce heat. Add green beans and chicken. Cook until heated through. Pour mixture into casserole dish.

Top the casserole with biscuits and bake for 30 minutes. Cover and bake another 10 minutes. Spoon mixture into a bowl and top with a biscuit. Serve with a fresh salad topped with my creamy homemade salad dressing.

NOTE
Instead of using the flour, water and chicken bouillon cubes, you may use 2 cans homemade cream of chicken soup and 1/2 cup milk.

You may also purchase refrigerated biscuits for the top, or use Bisquick. Photo courtesy of Pillsbury.com