SC - Soup figuring?

[KarenO]

> 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