eGCI Demo: Chicken Soup

[Pam R]

Michelle - are you using soup/mature chicken or something younger?

I have used fryer/broiler/younger legs and had them come out not-so-dry, but I have never used a boiling fowl that didn't get dry while cooking. And yes, the wings will be less dry than the legs/breasts.

[BeeZee]

Just another multi-cultural suggestion for "used" chicken from the soup...last time I used the chicken meat (shredded) for enchiladas. With all the chiles, sauce, etc., lack of "chicken" flavor not much of an issue.

[ojisan]

Wings are also less expensive than legs.

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In my area, I can always find legs/thighs on sale for $.99/lb., but can't get wings for less than $1.99/lb.

[Swisskaese]

Michelle - are you using soup/mature chicken or something younger?

I have used fryer/broiler/younger legs and had them come out not-so-dry, but I have never used a boiling fowl that didn't get dry while cooking.  And yes, the wings will be less dry than the legs/breasts.

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A hen is definitely tough. I know it makes really good soup, but I have never really liked hen. And, they are more expensive here. They are probably expensive in Winnipeg, too.

I prefer to use a large fryer (#3) to make my soup. That way I know that the meat will be tender. We really like chicken meat in our chicken soup.

Edited February 13, 2007 by Swisskaese (log)

[slo_ted]

Wings are also less expensive than legs.

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In my area, I can always find legs/thighs on sale for $.99/lb., but can't get wings for less than $1.99/lb.

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Same, here, just down the coast in SLO. I hear and read frequently that wings are cheaper, but that is never the case in our area. The cheapest cut here consistently is the hind quarter--leg+thigh.

[Taubear]

Your chicken soup looks delicious........I just hope that the paring knife hiding below the surface in photograph number 3 [ Add water ] wasn’t there when it came time to be served

[Pam R]

Ha! It does look like a knife, but it's just a reflection from the light above.

I made another pot on Sunday - still one of the best things to make on a cold winter day.

[johnjohn]

My broth is never golden in color - it always has a grayish tint to it. Any idea what I am doing wrong?

[dockhl]

I leave the skin on my onion when I make chicken broth and it gives it a more yellowish color.

[Pam R]

I've never left the skins on, but I know that lots of people do.

I've never given the colour a lot of thought, but I am sure that more carrots in the pot will add colour (and a little sweetness). It's important to skim all of the grey scum off as it foams up, and as it simmers gently and reduces, the yellow colour intensifies.