On Mon, 15 Feb 2021 10:32:08 -0500, Gary > wrote:
>On 2/14/2021 2:50 PM, wrote:
>> On Sunday, February 14, 2021 at 12:59:25 PM UTC-6, US Janet wrote:
>>>
>>> I'm looking forward to the soup for lunch when he gets in from
>>> shoveling snow.
>>> I think I will make chicken enchiladas with the meat. I know there
>>> isn't much flavor in that meat but I hate to throw it away. Besides,
>>> with some green onion, green enchilada sauce, cheese and a smidge of
>>> sour cream inside the enchiladas it will taste good.
>>>
>>> Janet US
>>>
>> If you have it on hand, would a half or less of a teaspoon of chicken
>> "Better Than Bouillon" base added to the meat perk it up a smidge?
>
>Turkey stock is much stronger than chicken stock and does fine without
>flavor taste additions. Chicken stock is milder and I usually add a bit
>of chicken bouillon to that.
>
>
I stopped being frugal and I just throw the turkey carcass away. I
just don't like turkey broth anymore. I do agree that turkey broth is
much stronger. I think it is the fat that makes the strong taste.
For decadaes I cooked chicken pieces (stuff from cutting up whole
chickens) for hours in a pot on top of the stove. Within the last 5
years or so I started cooking the chicken pieces in the pressure
cooker for about 40+ minutes. There is no comparison pressure cooker
stock to stove top stock. Pressure cooker has far greater depth of
flavor. If you've got a pressure cooker try it.
I use a couple skinny carrots, a couple stalks of celery, 1/2 large
onion, a half head of garlic, 6 or so peppercorns and a little bit of
salt. I add chicken and water to the maximum recommeded line and cook
in pressure cooker for about 40 minutes. Remove everything and strain
the liquid gold. I leave further seasoning until I am making soup.
Janet US