On Sat, 5 Sep 2020 16:45:18 -0700 (PDT), Bryan Simmons wrote:

> 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.

I'm always one batch of stock ahead now. I used my last batch of
stock to make this batch of dumplings/noodles. I put the raw
chicken into the frozen-now-thawed stock to let them poach, then
took them out and turn off the stock. Broke up the chicken when
they cooled slightly and made the noodles. Turned back on the stock
to a boil, add the noodles, add teh carrots and celery 10 minutes
later, then at 20 minutes turn it all off and add back in the
chicken meat.

Then it starts all over again with stage one being to make the stock
and usually freeze it. This give me an overnight in the fridge to
to remove fat and sediment. Until I get another 10lb bag of chicken,
which then begins stage 2.

One thing I have learned is that you can't make a decent chicken
salad with leg quarters only - it's just too dense. Needs to be
mostly tits.

> 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?

I have no idea what I&G is - Isonates and guanalates (sp?).

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

I always rip mine into fairly big pieces.

> 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.

This is the first time I used two eggs per 2.5 cups of flour. They
came out a little stiff, but I could roll them thinner than I
usually do next time. My problem is when I freeze any leftovers I
don't think I can eat, the noodles disintegrate when thawed.

-sw