Best way to add about a quart of liquid to chicken and dumplings

[Dennis S]

I cooked too much liuid off and need to replace it with something tasty. I have Better than Boullion, Swanson canned chicken broth, schmaltz, or boullion cubes. The last time I cooked dumplings, it didn't have a lot of old-fashioned chicken flavor from the chicken itself. So I need more real chicken flavor without it tasting artificial.

[Will Collier]

[macphanatic]

All natural chicken broth.

[Racer X]

I love to work with better than boullion. Just my 2 cents. You can tweak the flavor strength. I use it at half strength when I make rice, for example.

[Paul F.]

I would totally use Better than Boullion, and maybe a dab of schmaltz.
I would only use the Swanson Chicken Broth if it's the low sodium kind. They put WAY too damn much salt in the regular stuff.

[Dennis S]

I mostly followed Paul F's idea. Better Than Boullion, schmaltz, and a can of Swanson reduced sodium broth. It's better than the last time when I just used straight chicken broth.

[mrbigstuff]

It always takes more physical ingredients to produce a tasty stock than one would imagine.

[Racer X]

Will Collier wrote:

I use that type of flavor injector when I make my pork shoulders. No need for gloves when you can inject from across the street. I use a sandblasting rig to get the dry rub to really stick.

[Dennis S]

Will Collier wrote:

I think I've found the shower head I've been looking for.

[NewtonMP2100]

.....intravenously.....????