| FOOD Took a stab at Chicken and Dumplings for the first time last night...

[Sgt. Lincoln Osiris]

I agree with you about buying stock is a little easier. I have chicken and beef stock in my pantry. But, when I make chicken N dumplings or chicken and dressing, I much prefer home made stock. All the flavor from the fat and bone marrow cooks into the broth. Plus, there are no preservatives or some other unwanted additives like in store bought. So making my own broth is like muscle memory at this point, I have made it so many times in the past, it's second nature. Btw, you can also add a can of condensed cream of chicken which makes for a much richer broth for your c N d's. Although, there are probably additives in that also.

So what you're saying is that my method of adding heavy cream (albeit, not with homemade stock) was basically making my own "cream of chicken" soup, sans the preservatives.

 

[footballer]

So what you're saying is that my method of adding heavy cream (albeit, not with homemade stock) was basically making my own "cream of chicken" soup, sans the preservatives.

In a sense I suppose. I admit, I do not know the ingredients of coc or c o mushroom or c o celery. But I would never think they contained any milk product. But they may be full of milk cream for all I know. They are intensely flavored and probably have some kind of thickening agent added.
Maybe heavy cream, could be corn starch? Beats me.