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.

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.
>
>

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.

>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

"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

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?

"Goomba38" > wrote in message
news
> 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?

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!

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.

"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# )

"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

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.

"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