Old Mother Ashby wrote:
>
> Pete C. wrote:
>
> >Old Mother Ashby wrote:
> >
> >
> >>I've got four chicken thighs, skin on, bone in. I was thinking either
> >>curry or chicken and chorizo bake, but Derrick has a slightly upset
> >>tummy and doesn't want anything at all spicy at the moment.
> >>
> >>I've got leeks and button mushrooms and carrots and frozen stock and all
> >>the usual stuff. I just can't quite think what to do.
> >>
> >>
> >
> >
> >
> >>Should I poach
> >>them
> >>
> >>
> >
> >Good god no! Why would you ever poach chicken? Brown them to develop
> >some flavor, certainly won't make them spicy.
> >
> >
> >
> Come, come. Chicken soup is really chicken poached in a lot of water.
> And have you never heard of chicken waterzooi? Chicken cooked in water
> with veggies and the liquid reduced and thickened with egg yolks and
> cream, whch is the way I went, more or less.
>
> Christine

When I make chicken soup the chicken is always roasted separately
stripped down and the meat is added to the soup at the end. The carcass
is used in the making of the soup stock.

Pete C.