Chicken Soup recipe
 

Buy a pound (give or take) of chicken meat. RED MEAT preferred. Red meat
tastes better when cooked in a soup, don't ask me why. Here's my
recipe..it's pretty good.

2 medium onions, finely chopped...toss in crockpot at high heat
take the chicken and chop into medium size chunks....toss in pot after
onions have browned on one side
wait until chicken is semi cooked...cooked on the outside and semi cooked on
the inside
add 1 large can of VEGALL...OR add 3 celery stems (chopped) and 3 carrots
(chopped)
add 1 tsp parsley flakes, 1 tbspn salt, 1 tsp pepper, 1/4 tspn basil, 1/4
tspn thyme
add 3 cups chicken broth or 3 chicken bullion cubes
1/2 tspn of minced garlic can only help
add water until 3/4 full....
Stir from time to time

Cook in crockpot for 6-8 hours...add 1 bag of eggnoodles ...cook for another
hour

You'll have some killer chickensoup until you empty the pot. For me a 6 qt
crock can last 5 days, easily (single guy). Adding more chicken doesn't
make it better at all..it makes it worse. And don't add too much celery or
carrots or it'll ruin it too. Whatever you do don't add too much pepper
either, it's a soup killer. Bon Appetit.

Chicken Soup recipe
 

Bubba wrote:
> Buy a pound (give or take) of chicken meat. RED MEAT preferred. Red meat
> tastes better when cooked in a soup, don't ask me why. Here's my
> recipe..it's pretty good.

Because dark meat has all of the taste. The breast is protein but
tasteless.

>
> 2 medium onions, finely chopped...toss in crockpot at high heat
> take the chicken and chop into medium size chunks....toss in pot after
> onions have browned on one side
> wait until chicken is semi cooked...cooked on the outside and semi cooked on
> the inside
> add 1 large can of VEGALL...OR add 3 celery stems (chopped) and 3 carrots
> (chopped)
> add 1 tsp parsley flakes, 1 tbspn salt, 1 tsp pepper, 1/4 tspn basil, 1/4
> tspn thyme
> add 3 cups chicken broth or 3 chicken bullion cubes
> 1/2 tspn of minced garlic can only help
> add water until 3/4 full....
> Stir from time to time
>
> Cook in crockpot for 6-8 hours...add 1 bag of eggnoodles ...cook for another
> hour

Does this get really starchy from cooking the noodles that way?


>
> You'll have some killer chickensoup until you empty the pot. For me a 6 qt
> crock can last 5 days, easily (single guy). Adding more chicken doesn't
> make it better at all..it makes it worse. And don't add too much celery or
> carrots or it'll ruin it too. Whatever you do don't add too much pepper
> either, it's a soup killer. Bon Appetit.
>
>

Chicken Soup recipe
 

George wrote:
> Bubba wrote:
> > Buy a pound (give or take) of chicken meat. RED MEAT preferred. Red meat
> > tastes better when cooked in a soup, don't ask me why.

Why, because you have CTAD.

> Because dark meat has all of the taste. The breast is protein but
> tasteless.

You are afflicted with Chronic Taste in Ass Disease as well.

Actually the dark meat just contains more fat, if the fat is skimmed
there goes whatever taste you're talking about. I think the white meat
imparts a far cleaner chicken flavor than the dark meat. Using dark
meat results in a slightly gamey flavor... okay for stock, but not for
chicken soup. When I want a rich golden chicken soup I use only the
white meat. And anyone saving chicken backs is going to make spinal
cord slop... toss those disgusting things in the shit can.

Chicken Soup recipe
 

>And anyone saving chicken backs is going to make spinal cord slop...

I was eating a dry cinnimon-raison cookie (yeah, I didn't make it) when
I read the above statement and almost choked laughin'. Kev

Chicken Soup recipe
 

Michael "Dog3" Lonergan wrote:

> Hoot about to snatch the snack out of my mouth:
> http://tinypic.com/jtrw3o.jpg


Michael that pic of the "Bat Kitty From Hell" is great, it'd make a fine tee
shirt...

--
Best
Greg

Chicken Soup recipe
 

"Sheldon" > wrote in message
ups.com...
snipped***>
> Actually the dark meat just contains more fat, if the fat is skimmed
> there goes whatever taste you're talking about. I think the white meat
> imparts a far cleaner chicken flavor than the dark meat. Using dark
> meat results in a slightly gamey flavor... okay for stock, but not for
> chicken soup. When I want a rich golden chicken soup I use only the
> white meat. (snipped)
*
Sheldon, would you consider doing a web broadcast so I can finally learn how
to make decent chicken soup? I've followed a lot of your suggestions over
the years but my stock is still thin and colorless. Tonight, for example, I
used a four pound roasting chicken, one whole yellow onion, about two cups
of carrots, some extra carrot peels from the freezer, a couple parsnips,
salt, pepper, and about three quarts of water. I simmered this for two
hours with salt and peppercorns, removed the chicken, and strained the stock
through a fine mesh strainer. (Saving the chicken to pick off the bones for
the soup, and tossing out the vegetables.)

I refrigerated the broth, which I'll skim with a spoon tomorrow before
making soup. I add a pinch of saffron and S&P to taste for the soup. (I've
tried adding a little nutmeg or cinnamon or ground ginger to the pot, but
prefer the soup without them.) I'll add some carrot and parsnip slices,
chopped celery, the chicken meat, a little thyme and simmer that for an
hour. The soup is usually OK, but never great. The broth is always too
thin and all of the color comes from the saffron.

I cook the noodles separately and add them and the broth to the soup bowls.
I know that putting the noodles in the soup pot will thicken the soup a
little, but I don't like the drowned noodles in leftover soup the next day.

Can you tell what I'm doing wrong? I'd appreciate some pointers.

Pablo

Chicken Soup recipe
 

pablo wrote:
Tonight, for example, I
> used a four pound roasting chicken, one whole yellow onion, about two cups
> of carrots, some extra carrot peels from the freezer, a couple parsnips,
> salt, pepper, and about three quarts of water.

Sounds like way too much water to me?

Chicken Soup recipe
 

"Goomba38" > wrote in message
...
> pablo wrote:
> Tonight, for example, I
>> used a four pound roasting chicken, one whole yellow onion, about two
>> cups of carrots, some extra carrot peels from the freezer, a couple
>> parsnips, salt, pepper, and about three quarts of water.
>
> Sounds like way too much water to me?
*
It barely covers the chicken and vegetables. Perhaps I should get a stock
pot with a smaller diameter.

Pablo?

Chicken Soup recipe
 

Sheldon wrote:
> George wrote:
>
>>Bubba wrote:
>>
>>>Buy a pound (give or take) of chicken meat. RED MEAT preferred. Red meat
>>>tastes better when cooked in a soup, don't ask me why.
>
>
> Why, because you have CTAD.
>
>
>>Because dark meat has all of the taste. The breast is protein but
>>tasteless.
>
>
> You are afflicted with Chronic Taste in Ass Disease as well.
>
> Actually the dark meat just contains more fat, if the fat is skimmed
> there goes whatever taste you're talking about. I think the white meat
> imparts a far cleaner chicken flavor than the dark meat. Using dark
> meat results in a slightly gamey flavor... okay for stock, but not for
> chicken soup. When I want a rich golden chicken soup I use only the
> white meat. And anyone saving chicken backs is going to make spinal
> cord slop... toss those disgusting things in the shit can.
>

Thats OK, I like food that has taste. And since you previously mentioned
you like those crappy 20/$1 "instant ramen" things I would say your
judgement is suspect.

Chicken Soup recipe
 

pablo wrote on 14 Jan 2006 in rec.food.cooking

>
> "Goomba38" > wrote in message
> ...
> > pablo wrote:
> > Tonight, for example, I
> >> used a four pound roasting chicken, one whole yellow onion, about
> >> two cups of carrots, some extra carrot peels from the freezer, a
> >> couple parsnips, salt, pepper, and about three quarts of water.
> >
> > Sounds like way too much water to me?
> *
> It barely covers the chicken and vegetables. Perhaps I should get a
> stock pot with a smaller diameter.
>
> Pablo?
>
>
>

My usual rough guess-timate for making chicken stock is 1 lb chicken per
quart water; (Plus 1 lb chicken for the pot).

Perhaps you need aromatics/seasoning/herbs added if it tastes washed out
to you. Salt shouldn't be added at the begining/start but nearer the end
to adjust the flavour. Stock evaporates, so adding salt to taste at the
begining may lead to over salted stock at the end. In fact probably
better not to use salt at all in the stock and wait until you make the
stock into a soup for the use of it..

There are several threads on the making of chicken soup in the google
archives of this group that might interest you (see link below). The
making of a good chicken soup starts with the making of a good chicken
stock...then adding the other elements to make a soup.

3 qts water looks good to me, but IMO you need more veggies, herbs,
seasonings. Stuff like celery (with leaves), forked lemons(lemons that
have been pierced with a fork several times), lemon grass, garlic cloves,
thyme, basil, dill can add a nice flavour to your stock.

This is all personal taste preference stuff...If you like your soup
recipe then never mind...be happy.

I jumped in never saw 1st post.



http://tinyurl.com/byvog

Chicken Soup recipe
 

pablo wrote:
> Sheldon, would you consider doing a web broadcast so I can finally learn how
> to make decent chicken soup? I've followed a lot of your suggestions over
> the years but my stock is still thin and colorless. Tonight, for example, I
> used a four pound roasting chicken, one whole yellow onion, about two cups
> of carrots, some extra carrot peels from the freezer, a couple parsnips,
> salt, pepper, and about three quarts of water. I simmered this for two
> hours with salt and peppercorns, removed the chicken, and strained the stock
> through a fine mesh strainer. (Saving the chicken to pick off the bones for
> the soup, and tossing out the vegetables.)
>
> I refrigerated the broth, which I'll skim with a spoon tomorrow before
> making soup. I add a pinch of saffron and S&P to taste for the soup. (I've
> tried adding a little nutmeg or cinnamon or ground ginger to the pot, but
> prefer the soup without them.) I'll add some carrot and parsnip slices,
> chopped celery, the chicken meat, a little thyme and simmer that for an
> hour. The soup is usually OK, but never great. The broth is always too
> thin and all of the color comes from the saffron.
>
> I cook the noodles separately and add them and the broth to the soup bowls.
> I know that putting the noodles in the soup pot will thicken the soup a
> little, but I don't like the drowned noodles in leftover soup the next day.
>
> Can you tell what I'm doing wrong? I'd appreciate some pointers.
>
> Pablo
>
>
>

I don't know that I can answer your question specifically, but I know that
when I switched over from whole chickens to just chicken wings my stocks
became much richer in flavor. I use a 3 or 5 pound bag of frozen wings. I put
them in a pot with water, bring them to a boil and let them boil about tem
minutes. This is the part that I think a lot of people will disagree with, I
strain the wings and dump the water and rinse the wings. This gets rid of all
the scummy grey stuff and I don't have to continually skim the pot.

Wings back in the pot with a whole onion, some carrots, celery, salt,
peppercorns and then a set of herbs and spices depending on whether I am
making regular stock or asian. I add enough water to make everything float and
bring it to a simmer.

It simmers for an hour or two and I roast a whole chicken. When the stock is
done I strain it and toss everything in it, they've all given up their life at
this point. I shred the roasted chicken and add that along with new veggies
and there's my soup.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

Chicken Soup recipe
 

The Bubbo wrote on 14 Jan 2006 in rec.food.cooking

> pablo wrote:
> > Sheldon, would you consider doing a web broadcast so I can finally
> > learn how to make decent chicken soup? I've followed a lot of your
> > suggestions over the years but my stock is still thin and colorless.
> > Tonight, for example, I used a four pound roasting chicken, one
> > whole yellow onion, about two cups of carrots, some extra carrot
> > peels from the freezer, a couple parsnips, salt, pepper, and about
> > three quarts of water. I simmered this for two hours with salt and
> > peppercorns, removed the chicken, and strained the stock through a
> > fine mesh strainer. (Saving the chicken to pick off the bones for
> > the soup, and tossing out the vegetables.)
> >
> > I refrigerated the broth, which I'll skim with a spoon tomorrow
> > before making soup. I add a pinch of saffron and S&P to taste for
> > the soup. (I've tried adding a little nutmeg or cinnamon or ground
> > ginger to the pot, but prefer the soup without them.) I'll add some
> > carrot and parsnip slices, chopped celery, the chicken meat, a
> > little thyme and simmer that for an hour. The soup is usually OK,
> > but never great. The broth is always too thin and all of the color
> > comes from the saffron.
> >
> > I cook the noodles separately and add them and the broth to the soup
> > bowls. I know that putting the noodles in the soup pot will thicken
> > the soup a little, but I don't like the drowned noodles in leftover
> > soup the next day.
> >
> > Can you tell what I'm doing wrong? I'd appreciate some pointers.
> >
> > Pablo
> >
> >
> >
>
> I don't know that I can answer your question specifically, but I know
> that when I switched over from whole chickens to just chicken wings my
> stocks became much richer in flavor. I use a 3 or 5 pound bag of
> frozen wings. I put them in a pot with water, bring them to a boil and
> let them boil about tem minutes. This is the part that I think a lot
> of people will disagree with, I strain the wings and dump the water
> and rinse the wings. This gets rid of all the scummy grey stuff and I
> don't have to continually skim the pot.
>
> Wings back in the pot with a whole onion, some carrots, celery, salt,
> peppercorns and then a set of herbs and spices depending on whether I
> am making regular stock or asian. I add enough water to make
> everything float and bring it to a simmer.
>
> It simmers for an hour or two and I roast a whole chicken. When the
> stock is done I strain it and toss everything in it, they've all given
> up their life at this point. I shred the roasted chicken and add that
> along with new veggies and there's my soup.
>

cooking it in a pasta pot-with the insert would probably make straining
easier. Using over night in the fridge to allow the fat and scum to float
up and harden makes it easier then you wouldn't need to rinse or skim.

Saved frozen Chicken Frames from your roasted chickens would work too.
Roasting these frames till golen brown adds loads of flavour and a nice
colour. But there's no law saying you have to.

It's using lots of bones and cartilage that make the best stock.
I'm having a brain fart and can't think of the word that is used for
gelatin producing parts of a chicken.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Chicken Soup recipe
 

"The Bubbo" > wrote:
> I don't know that I can answer your question specifically, but I know that
> when I switched over from whole chickens to just chicken wings my stocks
> became much richer in flavor. I use a 3 or 5 pound bag of frozen wings. I
> put
> them in a pot with water, bring them to a boil and let them boil about tem
> minutes. This is the part that I think a lot of people will disagree with,
> I
> strain the wings and dump the water and rinse the wings. This gets rid of
> all
> the scummy grey stuff and I don't have to continually skim the pot.
>
> Wings back in the pot with a whole onion, some carrots, celery, salt,
> peppercorns and then a set of herbs and spices depending on whether I am
> making regular stock or asian. I add enough water to make everything float
> and
> bring it to a simmer.
>
> It simmers for an hour or two and I roast a whole chicken. When the stock
> is
> done I strain it and toss everything in it, they've all given up their
> life at
> this point. I shred the roasted chicken and add that along with new
> veggies
> and there's my soup.

I agree with the part about boiling first. Or parboiling, I guess they call
it. I take all of the raw parts and parboil those first. I then dump the
water and rinse these parts. Then I put these parboiled parts, parts that
have already been roasted, plus the vegetables into the pot, with the water.
I essentially don't have to do any skimming if I've parboiled the raw parts.
All the parts I use are chopped into 2 to 3 inch pieces with a cleaver
before making the stock. If the parts are semi-frozen, the chopping goes a
lot better without splattering as much.

I once made a stock totally out of chicken wings. It makes a very gelatinous
stock. The chicken wing tips, which have a cartilage like material rather
than bone, dissolve pretty completely.

The last batch of stock I made a couple of weeks ago used the leftover raw
parts from making a fried chicken (wings, back, ribs, etc.), a roasted duck
carcass, and a roasted goose carcass, plus the raw neck and giblets from all
three, minus the livers. This also resulted in a very gelatinous stock,
about three quarts worth.

I took this last batch of poultry stock (chicken + duck + goose) and used
about two quarts of it as a base to make Philadelphia pepper pot soup. I
love that soup with those little pieces of mystery meat floating around in
it (tripe!). The remainder of the stock I froze in ice cube trays. I use the
cubes a few a time as that is more convenient. One day last week I was in
the mood for egg drop soup for breakfast, so I pulled out ten cubes for
that. More often it's for deglazing a pan or for making rice.

I usually simmer the stock for quite a few hours, five or six or so. No real
need to go beyond two hours or so, but it's such a nice aroma and I make it
when I have the time (not that it requires anything but a quick check every
hour or two). By the end, everything has definitely given up all the flavor
it has in it. Make sure on these long simmers it is at a quite low
temperature. There shouldn't be but the faintest trace of bubbles surfacing.
The last batch I checked with a digital thermometer. The temperature varied
between 155 and 180 degrees, most of the time probably at 165-170 degrees.

--
( #wff_ng_7# at #verizon# period #net# )

Chicken Soup recipe
 

wff_ng_7 wrote:

>
> I agree with the part about boiling first. Or parboiling, I guess they call
> it. I take all of the raw parts and parboil those first. I then dump the
> water and rinse these parts. Then I put these parboiled parts, parts that
> have already been roasted, plus the vegetables into the pot, with the water.
> I essentially don't have to do any skimming if I've parboiled the raw parts.
> All the parts I use are chopped into 2 to 3 inch pieces with a cleaver
> before making the stock. If the parts are semi-frozen, the chopping goes a
> lot better without splattering as much.
>
> I once made a stock totally out of chicken wings. It makes a very gelatinous
> stock. The chicken wing tips, which have a cartilage like material rather
> than bone, dissolve pretty completely.
>
> The last batch of stock I made a couple of weeks ago used the leftover raw
> parts from making a fried chicken (wings, back, ribs, etc.), a roasted duck
> carcass, and a roasted goose carcass, plus the raw neck and giblets from all
> three, minus the livers. This also resulted in a very gelatinous stock,
> about three quarts worth.
>
> I took this last batch of poultry stock (chicken + duck + goose) and used
> about two quarts of it as a base to make Philadelphia pepper pot soup. I
> love that soup with those little pieces of mystery meat floating around in
> it (tripe!). The remainder of the stock I froze in ice cube trays. I use the
> cubes a few a time as that is more convenient. One day last week I was in
> the mood for egg drop soup for breakfast, so I pulled out ten cubes for
> that. More often it's for deglazing a pan or for making rice.
>
> I usually simmer the stock for quite a few hours, five or six or so. No real
> need to go beyond two hours or so, but it's such a nice aroma and I make it
> when I have the time (not that it requires anything but a quick check every
> hour or two). By the end, everything has definitely given up all the flavor
> it has in it. Make sure on these long simmers it is at a quite low
> temperature. There shouldn't be but the faintest trace of bubbles surfacing.
> The last batch I checked with a digital thermometer. The temperature varied
> between 155 and 180 degrees, most of the time probably at 165-170 degrees.
>

I never really have extra chicken parts around, I rarely make chicken since
it's just me and a vegetarian. I haven't made chicken soup for myself since I
met David, but I have made it for a few people.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

Chicken Soup recipe
 

"The Bubbo" > wrote:
> I never really have extra chicken parts around, I rarely make chicken
> since
> it's just me and a vegetarian. I haven't made chicken soup for myself
> since I
> met David, but I have made it for a few people.

I used to just toss out the parts I didn't need for frying, or the carcass
after roasting. But I guess I felt guilty about doing that, and the section
on stock making in the old Joy of Cooking intrigued me for many years...
finally I decided to make stock myself. I'm glad I did, but I can see it
would be more out of the way if you didn't eat chicken very often in the
first place.

I put the makings of stock into a bag in the freezer, and when I accumulate
enough, I make stock. I've even put a small amount of pork bones and
trimmings into the poultry stock if I have some. I've never made beef stock
for a similar reason as you not making poultry stock out of parts. Though I
do eat beef, it's not of the type that I'm going to have bones and
trimmings. It would take me forever to accumulate enough to bother.
Fortunately poultry stock works fairly well for a lot of things, even for
deglazing a pan that a steak was pan broiled in to make a pan sauce. No one
need know a chicken was somehow involved in making that beef steak dinner!
;-)

I feel more stock making coming on in the future... chickens are on sale for
69 cents/pound this week.

--
( #wff_ng_7# at #verizon# period #net# )

Chicken Soup recipe
 

pablo wrote:
> "Goomba38" > wrote in message
> ...
>> pablo wrote:
>> Tonight, for example, I
>>> used a four pound roasting chicken, one whole yellow onion, about two
>>> cups of carrots, some extra carrot peels from the freezer, a couple
>>> parsnips, salt, pepper, and about three quarts of water.
>> Sounds like way too much water to me?
> *
> It barely covers the chicken and vegetables. Perhaps I should get a stock
> pot with a smaller diameter.

Do you start with cold water and bring it up to a simmer?
Does it end up somewhat gelatin like when cold?
Could it be the use of a "roaster" chicken instead of a stewing chicken?
Just some other things to consider...?

Chicken Soup recipe
 

wff_ng_7 wrote:
>
> I put the makings of stock into a bag in the freezer, and when I accumulate
> enough, I make stock. I've even put a small amount of pork bones and
> trimmings into the poultry stock if I have some. I've never made beef stock
> for a similar reason as you not making poultry stock out of parts. ThoughI
> do eat beef, it's not of the type that I'm going to have bones and
> trimmings. It would take me forever to accumulate enough to bother.
> Fortunately poultry stock works fairly well for a lot of things, even for
> deglazing a pan that a steak was pan broiled in to make a pan sauce. No one
> need know a chicken was somehow involved in making that beef steak dinner!
> ;-)
>
> I feel more stock making coming on in the future... chickens are on sale for
> 69 cents/pound this week.

At 69¢/lb for whole chicken why are you accumulating chicken
garbage... it's not worth dirtying a pot and wasting the cooking fuel
and the freezer space, not to mention the time, effort, and flavoring
ingredients to produce something less worthwhile than was fare for a
WWII Gook POW camp. What went wrong with your upbringing that you
developed such depression mentality. Yoose kinda jerks are probably
driving vehicles worth well over twenty grand but you think nothing of
subsisting on trash no different from what can be gathered from
dumpster diving... and you're actually proud of yourselves You are
sick... VERY SICK... you are in dire need of psychological
intervention.

Chicken Soup recipe
 

"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.

Pablo

Chicken Soup recipe
 

In article <VPhyf.5891$6L1.2199@trnddc02>,
"wff_ng_7" > wrote:

> "The Bubbo" > wrote:
> > I never really have extra chicken parts around, I rarely make chicken
> > since
> > it's just me and a vegetarian. I haven't made chicken soup for myself
> > since I
> > met David, but I have made it for a few people.
>
> I used to just toss out the parts I didn't need for frying, or the carcass
> after roasting. But I guess I felt guilty about doing that, and the section
> on stock making in the old Joy of Cooking intrigued me for many years...
> finally I decided to make stock myself. I'm glad I did, but I can see it
> would be more out of the way if you didn't eat chicken very often in the
> first place.
>
> I put the makings of stock into a bag in the freezer, and when I accumulate
> enough, I make stock. I've even put a small amount of pork bones and
> trimmings into the poultry stock if I have some. I've never made beef stock
> for a similar reason as you not making poultry stock out of parts. Though I
> do eat beef, it's not of the type that I'm going to have bones and
> trimmings. It would take me forever to accumulate enough to bother.
> Fortunately poultry stock works fairly well for a lot of things, even for
> deglazing a pan that a steak was pan broiled in to make a pan sauce. No one
> need know a chicken was somehow involved in making that beef steak dinner!
> ;-)
>
> I feel more stock making coming on in the future... chickens are on sale for
> 69 cents/pound this week.

My mom used to save all bones in a bin in the freezer and make a mixed
bone stock.

Chicken, beef, pork, turkey, venison, emu, duck......

Mixed bone stock is excellent.
She made it in the pressure cooker and added onion, garlic, celery, a
bit of carrot, pepper, Bay and sometimes fresh herbs.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Chicken Soup recipe
 

In article . com>,
"Sheldon" > wrote:

> wff ng 7 wrote:
> >
> > I put the makings of stock into a bag in the freezer, and when I accumulate
> > enough, I make stock. I've even put a small amount of pork bones and
> > trimmings into the poultry stock if I have some. I've never made beef stock
> > for a similar reason as you not making poultry stock out of parts. Though I
> > do eat beef, it's not of the type that I'm going to have bones and
> > trimmings. It would take me forever to accumulate enough to bother.
> > Fortunately poultry stock works fairly well for a lot of things, even for
> > deglazing a pan that a steak was pan broiled in to make a pan sauce. No one
> > need know a chicken was somehow involved in making that beef steak dinner!
> > ;-)
> >
> > I feel more stock making coming on in the future... chickens are on sale for
> > 69 cents/pound this week.
>
> At 69¢/lb for whole chicken why are you accumulating chicken
> garbage... it's not worth dirtying a pot and wasting the cooking fuel
> and the freezer space, not to mention the time, effort, and flavoring
> ingredients to produce something less worthwhile than was fare for a
> WWII Gook POW camp. What went wrong with your upbringing that you
> developed such depression mentality. Yoose kinda jerks are probably
> driving vehicles worth well over twenty grand but you think nothing of
> subsisting on trash no different from what can be gathered from
> dumpster diving... and you're actually proud of yourselves You are
> sick... VERY SICK... you are in dire need of psychological
> intervention.
>

I pit you Sheldon.

Bone stock has it's own health benefits.
It's higher in minerals and collagen then using meat to make soup.

No point in wasting the nutrition in bones, and it has it's own unique
and wonderful flavor.

I'll bet you've never even cooked with trotters.

And I'll also bet you wear dentures!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Chicken Soup recipe
 

In article >,
"pablo" > wrote:

> "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.
>
> Pablo
>
>

Roasted bones make the best stock in the whole world. :-)

When I was in college and living in an apt. by myself, I had a toaster
oven. I'd cook small portions of turkey or chicken in there, and I'd
pour the roasted drippings into a container in the freezer and save the
roasted bones.

Once I had enough, I'd pressure cook the bones with the added roasted
drippings (after skimming it), add veggies, herbs and spices, then chill
that for skimming on cooling in the 'frige. Quite a bit of fat cooks off
the bones.

I'd then use that wonderful stuff to make a pot of rice with chopped
veggies. Extra shredded, roasted meat would be added at the end.

Great lunches! ;-d
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Chicken Soup recipe
 

Om wrote to PussyKatz:

> I'll also bet you wear dentures!

....and Depends.


Bob

Chicken Soup recipe
 

"OmManiPadmeOmelet" > wrote:
> I pit you Sheldon.
>
> Bone stock has it's own health benefits.
> It's higher in minerals and collagen then using meat to make soup.
>
> No point in wasting the nutrition in bones, and it has it's own unique
> and wonderful flavor.
>
> I'll bet you've never even cooked with trotters.
>
> And I'll also bet you wear dentures!

I wonder what Sheldon thinks about things like marrow bones, blutwurst,
tripe, chitterlings, etc.? Or other food items made of "waste" products from
the vegetable world, such as grappa or molasses?

--
( #wff_ng_7# at #verizon# period #net# )

Chicken Soup recipe
 

In article <TIvyf.6741$Zo.5679@trnddc07>,
"wff_ng_7" > wrote:

> "OmManiPadmeOmelet" > wrote:
> > I pit you Sheldon.
> >
> > Bone stock has it's own health benefits.
> > It's higher in minerals and collagen then using meat to make soup.
> >
> > No point in wasting the nutrition in bones, and it has it's own unique
> > and wonderful flavor.
> >
> > I'll bet you've never even cooked with trotters.
> >
> > And I'll also bet you wear dentures!
>
> I wonder what Sheldon thinks about things like marrow bones, blutwurst,
> tripe, chitterlings, etc.? Or other food items made of "waste" products from
> the vegetable world, such as grappa or molasses?

We'll see if he answers. ;-)

I LOVE marrow bones!!!

Sweetbreads too.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Chicken Soup recipe
 

"OmManiPadmeOmelet" > wrote:
> I LOVE marrow bones!!!

But one just must have the proper marrow spoons:

http://tinyurl.com/9vevu

I guess Sheldon doesn't have a set, therefore he'll make other excuses why
one shouldn't eat marrow!

I've only had marrow once, and my host did have the proper spoons. It was
very good.

There are so many unique foods in the world to sample, I just wish I had
time for them all. One of the ones I must try preparing myself some day is
eel... I love the following description from the Joy of Cooking:

--
As with cats, there is more than one way to skin a fresh eel. We prefer the
following. Keep the eel alive until ready to skin. Kill it with a sharp blow
to the head. Slip a noose around the eel's head and hang the other end of
the cord on a hook, high on the wall. Cut the eel skin about 3 inches below
the head all around., so as not to penetrate the gallbladder, which lies
close to the head. Peel the skin back, pulling down hard- if necessasry with
a pair of pliers- until the whole skin comes off like a glove...
--

Eels probably aren't on Sheldon's list of acceptable foods either.

--
( #wff_ng_7# at #verizon# period #net# )

Chicken Soup recipe
 

"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

Chicken Soup recipe
 

In article <wqzyf.3230$MG1.2569@trnddc05>,
"wff_ng_7" > wrote:

> "OmManiPadmeOmelet" > wrote:
> > I LOVE marrow bones!!!
>
> But one just must have the proper marrow spoons:
>
> http://tinyurl.com/9vevu

Lovely! :-)
Must get me some of those, then get some center bones from the butcher.

>
> I guess Sheldon doesn't have a set, therefore he'll make other excuses why
> one shouldn't eat marrow!
>
> I've only had marrow once, and my host did have the proper spoons. It was
> very good.

IMHO it's best roasted. ;-d

>
> There are so many unique foods in the world to sample, I just wish I had
> time for them all. One of the ones I must try preparing myself some day is
> eel... I love the following description from the Joy of Cooking:
>
> --
> As with cats, there is more than one way to skin a fresh eel. We prefer the
> following. Keep the eel alive until ready to skin. Kill it with a sharp blow
> to the head. Slip a noose around the eel's head and hang the other end of
> the cord on a hook, high on the wall. Cut the eel skin about 3 inches below
> the head all around., so as not to penetrate the gallbladder, which lies
> close to the head. Peel the skin back, pulling down hard- if necessasry with
> a pair of pliers- until the whole skin comes off like a glove...
> --
>
> Eels probably aren't on Sheldon's list of acceptable foods either.

I can get them fresh frozen from the Oriental market.
They are good, but not fantastic. I understand that _fresh_ eel is much
better.

Sargasso eels sometimes make their way up into the mouth of the San
Marcos river close to where I live. I saw a large one one night when I
was night snorkeling. :-) I have a lamp that attaches to the top of my
mask. I'd love to be able to nab one!

I also came face to face with a rather large alligator garfish.

I went one way, he went the other! <lol> Scary looking fish and he was a
good 3 ft. long:

http://www.earthwave.org/gar.htm

and that was a small one. <G>

I love to night snorkel. The fresh water prawn come out (but they are a
protected species so I don't gather them) but I can collect some rather
large crawfish.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Chicken Soup recipe
 

In article >,
"pablo" > wrote:

> "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
>
>

Pablo darling, even the Gelliest of stocks are thin when hot. :-)

Bring the soup back up to a boil.

Prepare a slurry of arrowroot powder or cornstarch by mixing 1 heaping
tablespoon per quart of stock in about 1/2 cup of COLD water. When the
soup is boiling well, slowly stir the slurry into the boiling soup by
trickling it in.

This should solve your problem.

Cheers!!!!!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Chicken Soup recipe
 

OmManiPadmeOmelet wrote on 16 Jan 2006 in rec.food.cooking

> Pablo darling, even the Gelliest of stocks are thin when hot. :-)
>
> Bring the soup back up to a boil.
>
> Prepare a slurry of arrowroot powder or cornstarch by mixing 1 heaping
> tablespoon per quart of stock in about 1/2 cup of COLD water. When the
> soup is boiling well, slowly stir the slurry into the boiling soup by
> trickling it in.
>
> This should solve your problem.
>
> Cheers!!!!!
> --
> Om.
>
>

Other options include using half and half or heavy cream, mashed potatoes
or instant potato flakes or adding some sour cream. They all thicken to
some extent. But the milk based stuff shouldn't be brought to a boil or
frozen as it will seperate. While still tasting ok the seperation make it
look nasty.


With your stock try this recipe out, it is a favorite around RFC.

@@@@@ Now You're Cooking! Export Format

Nancy's Chicken Tortilla Soup

Soups/Chowders

1 medium onion chopped
2 stalks celery chopped
1 carrot; chopped
2-3 garlic cloves minced
2 tbsp vegetable oil
1 4 oz can green chiles
1 15oz can italian herbed tomatoes chopped; with juice
4 cups chicken stock; 4 -6 cups
1 tsp lemon pepper use a strong brand
2 tsp worchester sauce
1 tsp chili powder
1 tsp ground cumin powder
1/2 tsp hot sauce (to taste)
1/2 cup water
4 tbsp flour
1 lb chicken parts skinned and de-boned; i use thighs
1/3 cup sour cream; see note

In a heavy large dutch oven over medium heat soften the onion carrot and
celery in the oil. Add the minced garlic and cook about one more minute.
Add the green chiles and the chopped tomatoes, then add the chicken stock
and the seasoning. Simmer for about 20 minutes.

In a small bowl stir together the flour and water then add to soup.
Simmer
5 minutes more.

Add the chopped chicken meat. Simmer about 5 minutes more.

stir in the sour cream and serve.

Best served with corn tortilla chips .

Note if you are going to freeze parts of this don't add the sour cream
till
ready to serve. Sour cream doesn't freeze well.

Nancy suggests replacing the chicken meat with Hot Italian sauseage
chunks

** Exported from Now You're Cooking! v5.70 **



--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Chicken Soup recipe
 

"Bubba" > wrote in message
...
> Buy a pound (give or take) of chicken meat. RED MEAT preferred. Red meat
> tastes better when cooked in a soup, don't ask me why. Here's my
> recipe..it's pretty good.
>
> 2 medium onions, finely chopped...toss in crockpot at high heat
> take the chicken and chop into medium size chunks....toss in pot after
> onions have browned on one side
> wait until chicken is semi cooked...cooked on the outside and semi cooked
on
> the inside
> add 1 large can of VEGALL...OR add 3 celery stems (chopped) and 3 carrots
> (chopped)
> add 1 tsp parsley flakes, 1 tbspn salt, 1 tsp pepper, 1/4 tspn basil, 1/4
> tspn thyme
> add 3 cups chicken broth or 3 chicken bullion cubes
> 1/2 tspn of minced garlic can only help
> add water until 3/4 full....
> Stir from time to time
>
> Cook in crockpot for 6-8 hours...add 1 bag of eggnoodles ...cook for
another
> hour
>
> You'll have some killer chickensoup until you empty the pot. For me a 6 qt
> crock can last 5 days, easily (single guy). Adding more chicken doesn't
> make it better at all..it makes it worse. And don't add too much celery or
> carrots or it'll ruin it too. Whatever you do don't add too much pepper
> either, it's a soup killer. Bon Appetit.

Not in my case it's not - pepper often makes a soup for me (no I DON'T mean
it goes into the kitchen and does the cooking, either - my pepper is far too
lazy for that), *especially* with chicken soups in fact.



Shaun aRe

Chicken Soup recipe
 

"pablo" > wrote in message
...
>
> "Sheldon" > wrote in message
> ups.com...
> snipped***>
> > Actually the dark meat just contains more fat, if the fat is skimmed
> > there goes whatever taste you're talking about. I think the white meat
> > imparts a far cleaner chicken flavor than the dark meat. Using dark
> > meat results in a slightly gamey flavor... okay for stock, but not for
> > chicken soup. When I want a rich golden chicken soup I use only the
> > white meat. (snipped)
> *
> Sheldon, would you consider doing a web broadcast so I can finally learn
how
> to make decent chicken soup? I've followed a lot of your suggestions over
> the years but my stock is still thin and colorless. Tonight, for example,
I
> used a four pound roasting chicken, one whole yellow onion, about two cups
> of carrots, some extra carrot peels from the freezer, a couple parsnips,
> salt, pepper, and about three quarts of water. I simmered this for two
> hours with salt and peppercorns, removed the chicken, and strained the
stock
> through a fine mesh strainer. (Saving the chicken to pick off the bones
for
> the soup, and tossing out the vegetables.)
>
> I refrigerated the broth, which I'll skim with a spoon tomorrow before
> making soup. I add a pinch of saffron and S&P to taste for the soup.
(I've
> tried adding a little nutmeg or cinnamon or ground ginger to the pot, but
> prefer the soup without them.) I'll add some carrot and parsnip slices,
> chopped celery, the chicken meat, a little thyme and simmer that for an
> hour. The soup is usually OK, but never great. The broth is always too
> thin and all of the color comes from the saffron.
>
> I cook the noodles separately and add them and the broth to the soup
bowls.
> I know that putting the noodles in the soup pot will thicken the soup a
> little, but I don't like the drowned noodles in leftover soup the next
day.
>
> Can you tell what I'm doing wrong? I'd appreciate some pointers.
>
> Pablo

Do you roast the chicken first? That adds depth of flavour. Did you
disassemble the chicken before putting it in the stock pot, or put it in
whole? Better broken up with the larger bones especially, cracked open (and
maybe even toasted/roasted a little separately for a darker stock, but not
if you are after a very light coloured stock), so the flavour is better
extracted into the liquid. Also IMO and IME - 2 hours is not near long
enough to get the most out of it all.

Shaun aRe

Chicken Soup recipe
 

"OmManiPadmeOmelet" > wrote:
> I can get them fresh frozen from the Oriental market.
> They are good, but not fantastic. I understand that _fresh_ eel is much
> better.

There are markets in this area (Washington, DC) that offer fresh eel, but I
have yet to get to one. I guess it takes a certain frame of mind to want to
"wrestle with the beast" (so to speak), plus it requires a trip in the car
to get there. On a very few occassions in the past decade I have seen them
at my local seafood market (the big Maine Ave. one downtown), but I was
never in the mood when I did see them. If I walk down to the market in a
"shad roe" state of mine, for example, I'm unlikely to want to get eels even
if I see them.

A new market in the suburbs opened this past fall carries them, Great Wall
Supermarket, which apparently has a chain of stores on the East Coast. I've
had a newspaper article about this store on my refrigerator door since
around the time they opened here, but haven't made it out there yet.

> Sargasso eels sometimes make their way up into the mouth of the San
> Marcos river close to where I live. I saw a large one one night when I
> was night snorkeling. :-) I have a lamp that attaches to the top of my
> mask. I'd love to be able to nab one!

When I was a kid in the 1960s, we would occassionally catch them from out
boat in the Delaware River around Philadelphia. It's probably just as well
that we weren't interested in eating any of the fish we caught there (eels
and catfish, mostly), as the river was extremely polluted then, though
people were largely unaware of the dangers. Though the majority of the heavy
industries in that area have long since shut down, the pollution issue
lingers decades later.

> I also came face to face with a rather large alligator garfish.
>
> I went one way, he went the other! <lol> Scary looking fish and he was a
> good 3 ft. long:
>
> http://www.earthwave.org/gar.htm
>
> and that was a small one. <G>

Interesting fish! My most frightening "fish" experience was canoeing in the
mangrove swamps of the Everglades with my father. In one of the narrow
channels we came upon some type of water snake swimming on the surface. It
turned and started coming directly at us. You'd be surprised how fast you
can paddle a canoe backwards if you really need to! ;-)

--
( #wff_ng_7# at #verizon# period #net# )

Chicken Soup recipe
 

In article <jpQyf.7597$Zo.653@trnddc07>,
"wff_ng_7" > wrote:

> > http://www.earthwave.org/gar.htm
> >
> > and that was a small one. <G>
>
> Interesting fish! My most frightening "fish" experience was canoeing in the
> mangrove swamps of the Everglades with my father. In one of the narrow
> channels we came upon some type of water snake swimming on the surface. It
> turned and started coming directly at us. You'd be surprised how fast you
> can paddle a canoe backwards if you really need to! ;-)

Indeed... ;-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Chicken Soup recipe
 

wff_ng_7 wrote:
> "OmManiPadmeOmelet" > wrote:
> > I LOVE marrow bones!!!
>
> But one just must have the proper marrow spoons:
>
> http://tinyurl.com/9vevu
>
> I guess Sheldon doesn't have a set, therefore he'll make other excuses why
> one shouldn't eat marrow!
>
> I've only had marrow once, and my host did have the proper spoons. It was
> very good. [snip]

Cute, but fortunately not necessary. In the real world, marrow is a
cook's treat, eaten in the kitchen over the stove. What the other
diners don't know about, they won't miss. I use beef shanks for
Mexican cocido and often add some to beef stew as well. It tickles me
that you get the luxury of marrow out of one of the cheapest cuts of
meat. -aem

Chicken Soup recipe
 

> wff_ng_7 wrote:
> http://tinyurl.com/9vevu
>
> I guess Sheldon doesn't have a set,

You call your wussy thingie a set... get a load of these coconuts...
THIS is a set!

> he'll make other excuses why one shouldn't eat marrow!

Chickens are birds and bird's bones are hollow tubes, they don't
contain marrow.

Chicken Soup recipe
 

In article .com>,
"aem" > wrote:

> wff_ng_7 wrote:
> > "OmManiPadmeOmelet" > wrote:
> > > I LOVE marrow bones!!!
> >
> > But one just must have the proper marrow spoons:
> >
> > http://tinyurl.com/9vevu
> >
> > I guess Sheldon doesn't have a set, therefore he'll make other excuses why
> > one shouldn't eat marrow!
> >
> > I've only had marrow once, and my host did have the proper spoons. It was
> > very good. [snip]
>
> Cute, but fortunately not necessary. In the real world, marrow is a
> cook's treat, eaten in the kitchen over the stove. What the other
> diners don't know about, they won't miss. I use beef shanks for
> Mexican cocido and often add some to beef stew as well. It tickles me
> that you get the luxury of marrow out of one of the cheapest cuts of
> meat. -aem

Gotta have some reward. <lol>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson