SC - Soup figuring?
Elaine Koogler
ekoogler at chesapeake.net
Mon Feb 26 09:59:45 PST 2001
thanks! Great information.
Kiri
Michael Gunter wrote:
> >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.
>
> Either way is acceptable, depending on the type of stock you
> want. Roasting the chicken first creates a darker, richer
> stock which is great for some dishes but is too strong for others.
> Chicken pies, hearty chicken stews, things with full-flavor are
> great for a roasted chicken stock. But if you want something lighter
> or more delicate then the boiled chicken stock is needed. But you
> can never really go wrong with the boiled stock.
>
> >Kiri
>
> Gunthar
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