What is Reddit's opinion of Knorr Granulated Bouillon, Chicken, 35.3 oz?

From 3.5 billion Reddit comments

Stock is easy as hell to make- Basically, leftover bones from various preparations. Short answer is "Yes" you can use those left over bones. Longer answer is, you'd get a better result if you started with a whole chicken but your solution is, without a doubt, better than water by itself.

If you have it on hand, add some chicken powder to your stock to give it a bump. This product is pretty solid in a pinch.

If you want to make this recipe, get a big jar of Knorr Chicken Bullion powder which has MSG in it. I add it to just about anything that needs a flavor boost. Made chili this week and it was missing something...sprinkled in a little of the bullion and it was perfect.

It's Knorr chicken soup base. You can find it at Amazon or also Costco

Here's a link

https://www.amazon.com/Knorr-Bouillon-Granulated-Flavored-35-3-Ounce/dp/B001J8V54M/ref=pd_lpo_325_bs_img_2?_encoding=UTF8&psc=1&refRID=465P6N2X17VS1BFS2NZH

Nice recipes. People who dread chicken usually don't know how to cook/season it. I noticed in your chicken recipes you don't include ~~any~~ many salts/seasons. If anyone follows any chicken recipe, I suggest you dab on some of this before cooking.

Knorr makes a granulated bouillon that's pretty good. I think they have it in chicken, beef, pork and tomato. I usually use a spoonful in a big pot of soup. I find it in the ethnic section of my local grocery.

http://www.amazon.com/Knorr-Bouillon-Granulated-Flavored-35-3-Ounce/dp/B001J8V54M

I really love rice and beans. I have learned some recipes here in Limón, but here is something you can call the classic way of making rice and beans:

1. For 500 gr of rice and beans: make some beans as usual. You can make them with just water, salt, oregano and garlig. Just add everything and wait till the beans are cooked but not too much, cause you´re going to cook them a little more later in the process. Then, you have to make the rice. For 300 gr of rice put some oil in a cooking pot (vegetal oil works) chopped onions and sweet pepper (preferably in very small pieces) wait for them to be a bit cooked and then add the raw rice. Be sure to move the rice while it´s cooking in the oil. This should take like 3 or 4 minutes. Now, here is the magic: usually you make the rice with water, but in the rice and beans you use coconut milk to make the rice (see at the end how you make the coconut milk yourself). Keep this in mind: for every gram of rice you have to use two grams of coconut milk. So now you have the rice and the chopped onion and pepper in the cooking pot, now you have to add the milk (like 600 ml of milk) and then the drained beans (200 gr). Add 1/2 tablespoon of salt and a tablespoon something called "consomé" (I think in english this is called chicken flavor bouillon, you can see it in amazon:https://www.amazon.com/Knorr-Bouillon-Granulated-Flavored-35-3-Ounce/dp/B001J8V54M?th=1) and one o two panamanian peppers (you can make a hole in the pepper with a fork if you want your rice and beans to be more spicy). Cook at high temperature until you see the coconut milk is boiling, when that happens just put the lid on and lower the temperature. This usually takes like 15 o 20 minutes, but you have to check two or three times it in the mean time to see how it goes.

​

1. For 500 gr of chicken: put oil in a cooking pot until it covers the bottom of the pot. Then you have to add sugar (this is optional) and wait for it to be caramelized. Then add chicken tights and wait until you see the chicken gets brown outside. At high temperature, this should take like 5 mins. Then remove the chicken from the pot and drain the excess of oil of the pot too. Then in the same pot add chopped onions and sweet pepper, the chicken tights and enough coconut milk to cover everthing. Add a tablespoon of "consomé", 1/2 tablespoon of salt, pepper and a and one o two panamanian peppers (this is optional, remember that the rice and beans is already spicy). Then just put the lid on the cooking pot and wait for 20 or 25 minutes at low temperature.

​

1. For the coconut milk: here the people just buy a fresh grated coconut in the store. People says that coconuts from the beach are better, but I don´t know. When you have, lets say 300 gr of grated coconut, put 1l of water in a bowl and squeeze the coconut again and again until you see the water is white. You have to squeeze it for at least 3 o 4 minutes. And that's it. Sorry if my english is bad.

Awesome, have fun! Also, if you want really umami sauces or powders, here are my favorites:

Maggi Sauce

Knorr chicken bouillon powder

S&B Salt/Pepper with MSG

They're all basically MSG in different forms with different flavors. But all super addictively delicious!