Poultry Bases That Go Beyond

Article by Nestle Foodservice

Chicken pot pie, soups, roasted turkey are all excellent, tried and true uses for poultry bases. Especially with MINOR’S® – scratch created bases that are made from freshly roasted chicken and cooked turkey. Their rich flavors take hours to attain. MINOR’S® bases add a warmth, depth, and savoriness to culinary creations that go beyond the basics and provide a consistent flavor every time.

You’re probably well-versed and have mastered the more traditional dishes poultry bases are used in but if you’re looking for something more unique, read on. Here are two unexpected ideas our chefs have dreamed up for onion soup and a fresh take on a Vietnamese sandwich. Try them. Add them to your menu. Be inspired to create something completely new.

INGREDIENTS
MINOR’S^® Chicken Base
Butter (Or, make it free of dairy by using olive oil, avocado oil or coconut oil)
Leeks, white and light green part only
White onion
Red onion
Green onion
Shallot
Garlic clove
Dry sherry
Chopped chives
Croutons

INSTRUCTIONS
Sauté all onions and leeks in butter until soft and caramelized.
Add garlic and dry sherry.
Add Chicken Base, hydrated to your preference.
Simmer to blend flavors.
Finish with chopped chives and croutons

INGREDIENTS
For Pho Pulled Pork
Pork shoulder or butt
Vegetable oil
Water
MINOR’S® Low Sodium Chicken Base
MINOR’S® Pho Concentrate
For Banh Mi
Baguette, sliced lengthwise, lightly toasted
Aioli
Cucumber, thinly sliced
Vietnamese pickled carrot and daikon
Jalapeno or Fresno Chili, thinly sliced coins
Cilantro leaves
For Pho Dip
Water
MINOR’S® Pho Concentrate
MINOR’S® Classical Reductions Reduced Brown Stock

INSTRUCTIONS
To prepare the pho pulled pork, start by searing the pork in a lightly oiled dutch oven set over medium-high heat. Once seared on all sides add water, chicken base, and Pho Concentrate to the dutch oven.

Place the pot in an oven preheated to 300°F. Cover with a lid and cook for 3 hours. Remove lid and cook for an additional 1-2 hours, until pork is fork tender. Remove from the oven and shred.

To build Banh Mi, start by spreading the aioli onto the toasted baguette. Layer with pulled pork, cucumber, pickled carrot and daikon, jalapeno, and cilantro leaves. Close layered baguette to create the sandwich.

To prepare the pho dip, start by combining the water, Pho Concentrate, and Classical Reductions Reduced Brown Stock in a saucepan. Mix to combine, heat through, and transfer to serving vessels.

Transfer Banh Mi to a serving dish and serve alongside Pho Dip. Serve!