MENU
 

It's easy to get answers about health and nutrition! Just send your question by email to askdrgourmet@drgourmet.com and Dr. Harlan will respond to selected questions of general interest. Answers will be posted in the Ask Dr. Gourmet newsletter (sign up now!) and archived in the Ask Dr. Gourmet section of the website.

Please note that the Ask Dr. Gourmet feature is restricted to questions regarding food and nutrition. Due to the many questions we receive, not all questions may be answered. For more specific questions about your individual health, please contact your doctor. About Timothy S. Harlan, MD, FACP | Terms of Use | Privacy Policy


 

Ask Dr. Gourmet



What do mean by "chicken stock?"

In your Chicken Pot Pie recipe, when you say chicken stock, are you referring to the water/stock that the chicken is cooked in or can you use chicken broth?

Dr. Gourmet Says...

Chicken Stock in a saucepan

Chicken stock is technically made with bones and meat where chicken broth is made by simmering meat only (sometimes with vegetables). When you use the bones for making your stock and simmer them the marrow and gelatin dissolves into the stock giving it a richer, silkier texture.

The Chicken Pot Pie recipe was originally developed and tested using Swanson Low Sodium Chicken Broth. This can be found in the soup aisle of almost any grocery store. There are better prepared stocks on the market, but this is the most widely available.

The Dr. Gourmet tasting panel has also reviewed store bought chicken stock for you. My personal favorite is Saffron Road Food's Traditional Chicken Broth, which is low in sodium, fat-free, and has a terrific chicken flavor.

Some recipes on the Dr. Gourmet website call for vegetable stock. It's easy to make your own at home using the parts of vegetables that you might otherwise throw away. Here's how to make your own vegetable stock using the "treasure or trash" method.

Eat well,

Timothy S. Harlan, MD, FACP
Dr. Gourmet