Replies to This Discussion

Permalink Reply by Kirk Leins on April 27, 2011 at 11:10am

Love the idea of bringing mushrooms into the mix.  That's a great idea! How about using dried porcini that have been reconstituted and substituting a portion of the chicken au jus with resulting mushroom broth? Sure sounds delicious on paper at least :)

• ▶ Reply

Permalink Reply by Mike Brandt on March 18, 2010 at 4:21pm

Now.....what are chicken base minors? And can someone break this down to a usable amount....I'm not feeding a platoon! TIA! LOL!

• ▶ Reply

Permalink Reply by Kirk Leins on March 18, 2010 at 4:34pm

Chicken base is a paste-like bouillon used in many restaurants as a starter for sauces, soups, stews and the like. Minor's is the brand name. It can be found on line or in most restaurant supply stores.

In terms of the amount, Mike, most corporate recipes are written in this manner. I would use a quarter of all the amounts. If the full recipe yields 2.5 quarts (or 10 cups), quartering all of the amounts should yield 2.5 cups, a very reasonable amount for a typical family meal.

• ▶ Reply

Permalink Reply by Mike Brandt on March 18, 2010 at 6:51pm

Thanks, Kirk for your help!

• ▶ Reply

Permalink Reply by Alex Nathanson on March 18, 2010 at 7:43pm

A very sincere thank you, Jim. I have many fond memories of that meal and would love to try to recreate it at home again. Thanks for taking the time to share it.

• ▶ Reply

Permalink Reply by Mike Brandt on March 19, 2010 at 6:40pm

kirk.... I can't answer for Jim....only myself! I will just steer clear of him in the future! Life is too short for confrontations that are unnecessary! Thank you for being so supportive! Regards....

• ▶ Reply

Permalink Reply by Kirk Leins on March 19, 2010 at 10:31pm

Agreed. Much return thanks for being an active member.

Kirk

• ▶ Reply

Permalink Reply by Mike Brandt on March 20, 2010 at 7:55am

Am I reading this correctly......

We use Minors Chicken Base for part and then use Lawry's AusJus, which is for beef base?

• ▶ Reply

Permalink Reply by Kirk Leins on March 21, 2010 at 1:28am

Mike,

Both recipes call for their "au jus chicken stock". Minor's chicken base and Lawry's Au Jus are ingredients required to make this ingredient. My guess is that the chicken stock lightens up the flavor of the au jus, and the au jus deepens the flavor of the chicken stock. Does that make sense?

• ▶ Reply

Permalink Reply by Mike Brandt on March 21, 2010 at 8:26am

Thanks, Kirk......ordered Minors and adjusted all measurements for my needs. Will post measurement adjustments for home use if anyone is interested. Regards.

• ▶ Reply

Permalink Reply by Kirk Leins on March 21, 2010 at 10:39pm

That's so great, Mike. I'm sure Alex will be very appreciative. Looking forward to hearing about your results.

• ▶ Reply

Permalink Reply by Mike Brandt on March 26, 2010 at 6:41pm

Made the sauce last night...and it was WONDERFUL with a Porterhouse! Will make it once more and then post the recipe cut to 1/4!

• ▶ Reply

• ‹ Previous
• 1
• 2
• 3
• Next ›
• Page