On Sat, 23 Aug 2014 21:47:21 -0700, "Pico Rico"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Sat, 23 Aug 2014 20:57:26 -0500, Pringles CheezUms
> > > wrote:
> >
> >> I make, well, my mother still makes, quite a decent chicken soup.
> >> It's ...decent, but I'd like some tips to make it really great.
> >>
> >> Here's what she does:
> >> Boil a chicken the afternoon before, let cool and set in the fridge to
> >> congeal the fat.
> >> Early next afternoon, remove the fat and debone the bird, and add
> >> carrots, corn, potatoes, onions, a can of rotel tomatoes and enuf water
> >> to cover. Simmer several hours, and serve at supper. (no salt added,
> >> some of the family is salt sensitive, but its still tasty.)
> >
> > My method is entirely different. Simmer (I do it overnight in a slow
> > cooker now) chicken with onion, celery and carrot. Strain liquid and
> > discard the vegetables, separate meat from bones and set aside.
> > Separate fat from stock by whatever method you like.
>
> you made broth, not stock.

Who, me? If you think I did, you're completely wrong.
>
> To improve on this, make both broth and stock. Debone the chicken and make
> stock, taking many hours to do so. Gently cook the meat, making broth.
>
> add the broth to the stock, carry on with the veggies, and add the meat
> toward the very end.
>

Yes.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.