[Sca-cooks] Chicken Breast vs. Bone in chicken

[ekoogler1 at comcast.net]

One thing I've done in instances where I didn't want to take the time to strip the meat off of the carcass...or wanted to get more meat for my money is to use the chicken breasts (boneless or not), then supplemented with either backs or necks, which I have no intention of using in the finished soup.  This gives me the extra flavor without all of the extra work...and the backs and necks are usually VERY cheap!

Kiri


> 's hard to ignore the value of the gelatin in the final stock.  Dark meat
> and things such as the wings and tips, backs, ribs and the carcass itself
> will make a big difference in the final product when tasted side by side.
> Just boneless breasts will give you a tasty enough stock, just not as full
> bodied and flavorful (not near so much collagen as the rest of the bird).
> 
> niccolo difrancesco
> 
> -----Original Message-----
> From: sca-cooks-bounces+franiccolo=mindspring.com at ansteorra.org
> [mailto:sca-cooks-bounces+franiccolo=mindspring.com at ansteorra.org]On
> Behalf Of Alexa
> Sent: Thursday, September 01, 2005 9:15 AM
> To: Cooks within the SCA
> Subject: Re: [Sca-cooks] Chicken Breast vs. Bone in chicken
> 
> 
> Well, my 2 cents on chicken soup.
> If you use the whole cut up chickens you can make your
> stock with those chickens while you cook them to use
> the chicken for the soup.  I also have found that when
> I use breast meat for chicken soup, it tends to be a
> little dryer.
> 
> Alexa
> 
> 
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