SC - New to the list
Chris Stanifer
jugglethis at yahoo.com
Mon Feb 26 17:16:04 PST 2001
> I guess we go about this quite differently. When I make soup, I usually
do not roast the chickens, but boil them to create both the stock and the
cooked chicken. I then remove the chicken from the stock, strip the meat
from the bones and return it to complete the soup. > Kiri
>
> KarenO wrote:
> > Whole chickens would be better IMO. Roast chickens, separate the "good
meat" in chunks/shreds, (breast, thigh & legs from the rest, dump
remainder of chicken (skin, bones from "good meat") in stock pot with
onions, carrots, celery, sage bouquet garni, cover with water and simmer
for stock.<<
Roasting (meat/vegs) adds (flavor) depth, and then you have a chance
to pick the meat from the bones before leeching out every last shred of
flavor from the bones, skins, etc. I usually put the stock to simmer
overnight in a crockpot, so any meat left is totally flavorless by morning.
When the meat is for soup, I will make the stock first, and then poach
the meat in the stock when I am actually making the soup. There is a
"mouth feel" that is very wonderful when you make great stock for soup.
Does your stock "jell" ?
BTW< Making clear stock & then reducing it down to a concentrate makes
a ABSOLUTELY WONDERFUL item to keep in your refridge to add to different
sauces & stuff to make you appear as a much better cook than you are . . . .
(at least it works for me! ;>)
Caointiarn
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