"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?

Generally, I pull the chicken out of the stock mix and strip it
from the bones. The bones go back into the pot for simmering,
etc. When I am done simmering, I strain & discard the bones
& old veggies. I do a second strain, and then add fresh celery,
some celery tops, onion, carrot & garlic, and bring the stock
to a nice simmer.

When it is time to make the actual soup, I gauge how much I
will need, and put it in a separate pot, I bring that up to a
boil, add the noodles, and at that time, I also add the meat
back in. The point is, you do not need to have the meat
simmering the entire time you are making the soup stock.
Cook the meat, and then get it out of the stock. It will retain
flavor that way.

--
Tank

This Space To Let