Concentrated Chicken Stock in the US

In a pinch, can you just reduce regular chicken stock?

I don't see why not. Cook it down slowly, maybe add a dash of wine?

I don't know how Q-G's recipe goes, but normally that Knorr concentrated stuff is intended to be mixed with water anyway.  Does the recipe call for adding of liquid (i.e., water)?  In which case you could just use chicken stock, which already has the water in it.  Alternatively, are stock (bouillon) cubes available in the US(?), because sometimes I substitute those in place of the Knorr concentrated liquid stuff - particularly if I want veggie stock and my local Morrisons doesn't stock the Knorr liquid in the veggie stock variety.

I don't see why not. Cook it down slowly, maybe add a dash of wine?

It's worth a try.  Canned stock isn't that expensive, so it's not like you'd be wasting much if it didn't work.

Hmm, I don't think this is the type of recipe that wine is good with.  Q-G, what do you think, no right.

So funny, in the UK, I have trouble getting (Not in supermarket) two of the ingredients. 

R is coming next week and I've requested the touch of taste

I've made her white chili over here and have had no problems, although now I'm wondering if I'm missing something! It's always been delicious, though. I don't think I'd add wine to it.

There is bouillon easily found in any supermarket, even the Knorr brand that was mentioned. They are usually pretty salty, though.

Stacey, are you anywhere near a Penzeys? They make a stock base that I much prefer to bouillion. It's more of a paste and it can be a little tricky to make less clumpy since it's a paste, but it's much less salty. To help with this base, I just make sure to boil it really well at a rolling boil and whisk it occasionally.

stacey, when i lived in NJ last year, i bought a product called Better than Bouillon, in a small jar.  regular grocery stores carried it. 

I use Better than Bouillon and like it a lot. It is concentrated but it's more like a loose paste than a liquid. I don't see why it wouldn't work though.

Hmm, I don't think this is the type of recipe that wine is good with.  Q-G, what do you think, no right.

No, I meant in general if trying to cook down chicken stock. But I definitely wouldn't use wine in chili! Beer, maybe!

Okay, someone needs to post Q-G's recipe.  I can't find it anywhere.

The bouillon cubes could certainly be crushed and a small amount of water added to make a paste. But as Belita says, they are very salty so if you resort to that, I'd use it sparingly and not add any other salt unless you're sure you need it.

TBH, I'd probably just get a good liquid stock from a good supermarket. While I've not seen Q-G's recipe, I have made white chicken chili and a good stock works well in those.

Mmmm. I love good chili!

Okay, someone needs to post Q-G's recipe.  I can't find it anywhere.

http://talk.uk-yankee.com/index.php?topic=39493.msg541619#msg541619

I hope I did that right. I'm on my phone and am still figuring out all this stuff!

500g/1 lb turkey mince
1 can haricot or pinto beans
1 bottle Knorr Touch of Taste concentrated liquid chicken stock  (not powdered or cubes!!!!!!!!!!!!!!!!!)
8 oz bottle of salsa verde
1 or 2 teaspoons liquid smoke
1 onion
2-3 cloves of garlic, if you like

In frying pan, put a tablespoon or 2 of oil  turn the stove on medium.
Chop the onion & garlic, throw into pan and cook till onion is soft... dont let it burn

Now break up the meat into the frying pan and stir it around till the meat is cooked.   Drain off any liquid.
Dump in the can of beans, including the juice from the can.
Pour in the entire bottle of salsa verde
Stir it all together, then add about 1/3 of the bottle of liquid concentrated stock (taste it, and see if you might need a bit more).  Keep the rest of the bottle in the fridge.
Also add 1 teaspoon of Liquid Smoke... stir and taste... you might like to add a bit more smoke flavour.   (it's all down to your own personal taste).

Let it all cook for a wee while on low heat -- 10 minutes, or more if you want.  You just have to keep stirring it to make sure it's not going to burn on th bottom.

Now give it all a good stir and see if it's the thickness you like.  If it seems too thick, add a splash of water and cook another 5 mins.   That stock bottle has salt in it, so taste it again and see if you need salt, but you probably wont.   Maybe just a nice grind of black pepper.

A Q-G recipe with ingredient amounts? I call shenanigans! 

She loves me, what can I say!  She knows I need exact EVERYTHING

Sorry, I was getting confused with all the suggestions!  Thank you everyone!  I SOOOO appreciate them all!!!   (I'm still a beginner you see )

This stuff is fabulous, I made it once a week for a couple of months. (Till my Salsa verde stash ran out)

 Penzeys looks AMAZING!!!  There is one out in the Island and in NYC, so next time I'm in the city, I'm heading there!  Thank you!

hehehe, I'm making myself learn to cook by tasting and feeling so it was good for me to have inexact.   The white chili really is scrumptious and when I've made it for others they all rave. I don't think I've added liquid smoke, but I'll have to try that in it. I'm sure it'll make it even better!

I love Penzeys, it's fabulous and I now get all my spices and herbs from them. I can spend hours in there sniffing everything, and trying not to sneeze on it all! What sold me on them was when I bought their dried parsley and it was actually bright green still, and had a fresh scent, when some parsley I'd just bought at the grocery store was brown and didn't have much scent. It's actually a little cheaper than the grocery store for me, so it's well worth it.   I think I actually have most of their stock now, when I was packing for the move, I had a large box that was about 1/3 full of spices!

I wish I was coordinated for that!   I think that is the main reason I don't cook, I can't get it together!  The liquid smoke is great!  I could not find it in Stop and Shop, so I got it on ebay, but I didn't look in the marinade section, could be there.

OK, now I really want to go to Penzeys, yum!!!