On Friday, November 16, 2018 at 12:37:58 PM UTC-10, songbird wrote:
> i've not used any of this for years, but
> the other day i picked up a can of it to use
> in a recipe.
>
> ewww... tasted like chemicals/plastic and
> not much at all like chicken.
>
> i made the recipe anyways as it was only a
> test dish and ate some of it, got out the
> collander and rinsed it off and ate the beef
> and onions without the sauce.
>
> i won't be making that mistake again.
>
> normally we use the paste kind of chicken
> broth makings.
>
> now i'm on to making the Thai spices and
> beef and onions i'll have the rest of the
> week/weekend. i know that recipe works...
>
>
> songbird

The way I cook, it pretty much doesn't matter if I use homemade chicken stock, canned stock, or plain water. It'll still be tasty no matter what is available. These days I use chicken bouillon powder. None of these alternatives taste much like homemade chicken stock. That's the breaks.