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Miss Jean
 
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Default Chicken soup -- how long to cook?


"Lorena" > wrote in message
...
> You can also cook the chicken just until it is done, remove the chicken

and
> debone it, then put the bones back into the chicken soup for the remaining
> time to flavor the broth.


That is exactly what I did the last time I made chicken and dumplings. And
the reason I did it was the same reason the OP mentioned.... overcooked
chicken, and underflavored broth on a previous attempt. So this time I
boiled the chicken just until done, then removed it, deboned it and put the
skin and bones back into the stock to cook longer. Thus my chicken was still
firm and flavorful, and my stock was cooked long enough to reduce somewhat
and get the most from the bones and skin. I strained my stock after cooking
and it was rich, well-seasoned and delicious. I used only legs and thighs,
because that's what I had. I usually use whole chickens, plus a few backs,
necks, whatever I have saved up when I make stock. I think just using legs
and thighs doesn't give as rich a broth, and that was my reason for doing it
this way. I'll do it this way from now on, I think.

.....just what works for me.
Miss Jean, 9M3W6D

>
> "N T" > wrote in message
> om...
> > There's a complaint in my house that I overcooked chicken in the soup.
> > There are so many recipes for chicken soup. I did this:
> > Put about four thighs and legs (organic) in the pot with 4 quarts
> > water and some vegetables -- carrots, celery, onion, etc. Brought it
> > just up to the boil, about to boil, then turned it down to simmer.
> > Stopped it at 1 hour and 15 minutes. The complaint is that the chicken
> > is tasteless from being overcooked. Needless to say, my overcooking is
> > the constant complaint. I try to keep it to the minimum time but can't
> > seem to find the borderline. What do you think it is?

>
>