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?