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

[Martinsen at ansteorra.org]

Now that is a good idea!  I knew that making soup with 
just breast meat wasn't the best option.  Thank you for 
the information thou.  It is much appriciated.

Vitha

On Thu, 01 Sep 2005 16:44:49 +0000
  ekoogler1 at comcast.net wrote:
> 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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Kerri Martinsen
Hrosvitha von Celle
kerrimart at cablespeed.com