On Saturday, September 5, 2020 at 4:13:45 PM UTC-5, Sqwertz wrote:
> Once again, I picked up on one of the current topics here and ran
> with it. 10lb bag of chicken leg quarters ($3.90), 2 went into the
> pre-made frozen chicken stock and one left over roasted leg quarter
> from earlier this week. Added about a pound of freshly made egg
> noodles, some carrot and celery (just enough to claim "vegetables"),
> and that's that. A very good batch.
>

While I use more that a token amount of carrots and celery, I do the same thing with those
"10lb bag[s] of chicken leg quarters ($3.90)."

The amount of chicken soup one can make from less than $7 food cost is amazing. We always take some to my in-laws. After I retire, I never want to do a minute's paid work again, but I'd love to volunteer at a non-profit that feeds people on a pay-what-you-can basis, specifically making chicken soup from 39 cent leg quarters and lots and lots of fresh egg noodles. I mix the dough with a fork, then by hand, then roll it out with a French rolling pin, but if you're making lots, you can use machines.

They key is to boil the legs and thighs only until they are thoroughly done (note: Steve, I know that you already know all of this, but other folks might not), then remove them to cool, be cut up and refrigerated, to be re-added only at the end. You put the bones with the remnants of meat back in to extract the gelatin and build a stock with added onions. It's not a bad idea to steam (or boil) the carrots and celery separately, and discard the water, and also add them near the end, as they can overwhelm the chicken flavor,. MSG is good, as is I&G, which you need to buy. I have boatloads of it, and could send you a lifetime supply if you sent me a SASE, but I don't expect you (or anyone else here) to trust me, and why should you?

It's also important to cut up the refrigerated chicken with a very sharp knife to maintain the structural integrity of the meat.

You might add some other useful tips. If folks get nothing out of this post, it should be that egg noodles are really easy, and if one is going to the effort of making a noodle soup, go ahead and make the noodles.
>
> -sw

--Bryan

And as for the pubescent-teen ****er comment, if I only *could*, baby!
Nothing's quite as sweet as 14, 15, 16, 17 YO girlflesh! YUM! I know,
I had it, and she loved every single lick and stroke, and came
repeatedly, numerous times. And you make this sound like a BAD thing?
--John Kuthe (age 40 at the time) in alt.punk, Aug. 11, 2000