I'm not too keen on the taste. I usually use young chicken to make stock using thighs, legs, or chicken carcasses. I couldn't get any of those ingredients at a price, so I purchased an old chicken for $1.99 lb. I won't use this stock to make a plain chicken noodle soup. I'll make some kind of chowder or cream soup such as corn chowder or cream of broccoli.

On Thursday, November 21, 2019 at 5:54:32 AM UTC-6, A Moose in Love wrote:
>
> I'm not too keen on the taste. I usually use young chicken to make stock using thighs, legs, or chicken carcasses. I couldn't get any of those ingredients at a price, so I purchased an old chicken for $1.99 lb. I won't use this stock to make a plain chicken noodle soup. I'll make some kind of chowder or cream soup such as corn chowder or cream of broccoli.
>
Couldn't you just add a bit more water if you use for soup to tone down the
strong flavor?

" wrote:
>
> A Moose in Love wrote:
> >
> > I'm not too keen on the taste. I usually use young chicken to make stock using thighs, legs, or chicken carcasses. I couldn't get any of those ingredients at a price, so I purchased an old chicken for $1.99 lb. I won't use this stock to make a plain chicken noodle soup. I'll make some kind of chowder or cream soup such as corn chowder or cream of broccoli.
> >
> Couldn't you just add a bit more water if you use for soup to tone down the
> strong flavor?

I've never had normally strong chicken stock. Usually not so
strong at all (compared to turkey stock).

I suspect that his "old chicken" was old in sell by date.
Too strong for anything means that meat had gone bad.

On 11/21/2019 11:46 AM, Gary wrote:
> " wrote:
>>
>> A Moose in Love wrote:
>>>
>>> I'm not too keen on the taste. I usually use young chicken to make stock using thighs, legs, or chicken carcasses. I couldn't get any of those ingredients at a price, so I purchased an old chicken for $1.99 lb. I won't use this stock to make a plain chicken noodle soup. I'll make some kind of chowder or cream soup such as corn chowder or cream of broccoli.
>>>
>> Couldn't you just add a bit more water if you use for soup to tone down the
>> strong flavor?
>
> I've never had normally strong chicken stock. Usually not so
> strong at all (compared to turkey stock).
>
> I suspect that his "old chicken" was old in sell by date.
> Too strong for anything means that meat had gone bad.
>
Oh, believe me, he'd have known if the chicken had gone bad. There's no
mistaking that scent.

Jill

On Thursday, November 21, 2019 at 11:57:00 AM UTC-5, jmcquown wrote:
> On 11/21/2019 11:46 AM, Gary wrote:
> > " wrote:
> >>
> >> A Moose in Love wrote:
> >>>
> >>> I'm not too keen on the taste. I usually use young chicken to make stock using thighs, legs, or chicken carcasses. I couldn't get any of those ingredients at a price, so I purchased an old chicken for $1.99 lb. I won't use this stock to make a plain chicken noodle soup. I'll make some kind of chowder or cream soup such as corn chowder or cream of broccoli.
> >>>
> >> Couldn't you just add a bit more water if you use for soup to tone down the
> >> strong flavor?
> >
> > I've never had normally strong chicken stock. Usually not so
> > strong at all (compared to turkey stock).
> >
> > I suspect that his "old chicken" was old in sell by date.
> > Too strong for anything means that meat had gone bad.
> >
> Oh, believe me, he'd have known if the chicken had gone bad. There's no
> mistaking that scent.
>
> Jill

You're correct. It did not at the very least smell bad. The stock didn't taste 'bad' either. It is very strong, something I'm no longer used to. I have used these old chickens before and used them usually in a stew. I know what bad meat smells like. I've been a victim of that racket before.

On 11/21/2019 11:37 AM, wrote:
> On Thursday, November 21, 2019 at 5:54:32 AM UTC-6, A Moose in Love wrote:
>>
>> I'm not too keen on the taste. I usually use young chicken to make stock using thighs, legs, or chicken carcasses. I couldn't get any of those ingredients at a price, so I purchased an old chicken for $1.99 lb. I won't use this stock to make a plain chicken noodle soup. I'll make some kind of chowder or cream soup such as corn chowder or cream of broccoli.
>>
> Couldn't you just add a bit more water if you use for soup to tone down the
> strong flavor?
>
Maybe it was a rooster, not a hen. Reminds me of a scene from 'Gone
With the Wind'. "Come on, old rooster! You ain't got no more hens.
You's gonna be chicken dinner for the white folks!" LOL

Jill

On Thursday, November 21, 2019 at 10:53:22 AM UTC-6, jmcquown wrote:
>
> Maybe it was a rooster, not a hen. Reminds me of a scene from 'Gone
> With the Wind'. "Come on, old rooster! You ain't got no more hens.
> You's gonna be chicken dinner for the white folks!" LOL
>
> Jill
>
That sure was a bedraggled, skinny old rooster, too.

On 11/21/2019 11:56 AM, wrote:
> On Thursday, November 21, 2019 at 10:53:22 AM UTC-6, jmcquown wrote:
>>
>> Maybe it was a rooster, not a hen. Reminds me of a scene from 'Gone
>> With the Wind'. "Come on, old rooster! You ain't got no more hens.
>> You's gonna be chicken dinner for the white folks!" LOL
>>
>> Jill
>>
> That sure was a bedraggled, skinny old rooster, too.
>
Yep. A rooster is still a chicken.

Jill

On Thursday, November 21, 2019 at 11:37:59 AM UTC-5, wrote:
> On Thursday, November 21, 2019 at 5:54:32 AM UTC-6, A Moose in Love wrote:
> >
> > I'm not too keen on the taste. I usually use young chicken to make stock using thighs, legs, or chicken carcasses. I couldn't get any of those ingredients at a price, so I purchased an old chicken for $1.99 lb. I won't use this stock to make a plain chicken noodle soup. I'll make some kind of chowder or cream soup such as corn chowder or cream of broccoli.
> >
> Couldn't you just add a bit more water if you use for soup to tone down the
> strong flavor?

That is an option.