Ok, so....
I used 8 quarter chickens because it was a great price at the supermarket. I roasted those in a big stock pot along with half a ham steak and the root vegetables (4" of ginger and half a clove of garlic) for two hours at 350°F. I then very gently boiled on the stove with 4 stalks of green onion, 4 leaves of cabbage, and a leek stalk, all roughly chopped. There was no scum whatsoever, and intially was quite clear, it gradually occluded as the broth reduced. I only put in 2 teaspoons of white pepper and no salt. I left it cooking on the stovetop for 8 hours.
The taste, well.....there is flavour, but it's not what I would consider "strong". If fact, it tasted weak, and definitely not what I would consider takeout wonton soup flavour. There is no "unctuousness" to it. The savoury is rather unsavoury.
I'm sure if I reduce the liquid some more, the flavour will intensify....it seems to me that this is a large task for such a small gain.
Any thoughts?
Also, I'm looking for some creative ideas for overcooked chicken parts.....
