I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...
...making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 296/524 (from Julie's count)...but really 659

Tuesday, June 26, 2012

Vegan Brown Chicken Stock

...One of the recipes that doesn't have a French title...

...the ingredients...

...first you brown your 'chicken' - I used Gardein Chick'n Filets - in some oil...

...add your vegetables - a carrot, and onion...

...continue cooking until browned...

...the recipe actually says to cut up the chick'n so I did that a little late...

...add some stock - I used Washington's Golden broth and some water...

...transfered to a pot...and cooked for about 1 1/2 hours...

...added some herbs...I didn't use my teaball this time but just added the herbs to the pot...

...as I knew I'd be straining it anyway...

...poured it into a pint jar for storage...it made almost exactly 2 cups of stock...

Substitutions:
Gardein Chick'n Filets for the chicken
Washington's Golden Seasoning and Broth for the stock

Recipe here: Mastering the Art of French Cooking

p. 236-237

1 comment:

  1. Nice idea. I've never used that kind of vegan chicken breast type of thing before. Looks like it would effectively flavor the stock.

    ♥ It's Carmen

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