"pablo" > wrote in message
. ..
>
> "Goomba38" > wrote in message
> ...
>> Do you start with cold water and bring it up to a simmer?
> Yes. But I bring it to a boil and turn it down to a simmer.
>
>> Does it end up somewhat gelatin like when cold?
> Sometimes. It's usally pretty thin, which is what I'm kvetching about.
>
>> Could it be the use of a "roaster" chicken instead of a stewing chicken?
> Dunno. Stupormarket only carries fryers and roasters. Roasters seem
> meatier and are usually heavier.
>
>> Just some other things to consider...?
> I'm considering them. I like the idea about using roasted vegetables, and
> maybe a roasted carcass. I'll keep working on it. I'm also wondering
> about thickeners like starch when I actually go to make the soup. Thanks
> to everyone for the input.
>
*
Yes, I'm the jerk who replies to his own posts...

I made the chicken soup tonight. It tasted great, although the broth was
thin. The color was fine due to the saffron and carrots. I wish the broth
wasn't so thin, but it was very tasty. I think I'll quit bitching now.

Pablo