NFT: Chicken Soup?

that the article suggests that the population doesn't know the different grades of meat chickens.

Also, feet are put in the stock pot for soup/stock also.

Yes the outside scales peel off. Unless of course you want chicken shit stock.

Root veggies and noodles of choice.

saute one can canneloni beans in some olive oil add 2 quarts chicken stock, get a roaster chicken from the super market and strip all the meat into the broth, add a jar of medium salsa and ther you go. it's great. you can add cilantro if you like it

the base of the salsa, stock, roaster chicken and beans are terrific

...Just like chicken.

and I use chicken wings or thighs instead of a whole chicken.

You'll have a great homemade chicken soup in half an hour, while this chick is still waiting over the pot in the kitchen.

In comment 13241890 jcn56 said:

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and I use chicken wings or thighs instead of a whole chicken. You'll have a great homemade chicken soup in half an hour, while this chick is still waiting over the pot in the kitchen.

Yes, this is true, but it leaves very little time pondering what to write on your food blog, and a lot less time to shop for that rustic looking kitchen apron that would look great hanging in your kitchen. I'm sure her soup is good, and while there are a few things I can understand taking a couple of days to make, chicken soup ain't one of them.

In comment 13241890 jcn56 said:

Quote:

and I use chicken wings or thighs instead of a whole chicken. You'll have a great homemade chicken soup in half an hour, while this chick is still waiting over the pot in the kitchen.

Winter (Christmas) is coming.

Do you generally recommend a pressure cooker? I've not got one and am starting to mull over the necessity. If so, do you have a specific type you think is best (brands or even stove versus electric)?

but Mimi Sheraton's recipe. Matzo balls you use the recipe on the can but use schmaltz.

In comment 13242455 Bill L said:

Quote:

In comment 13241890 jcn56 said: Quote: and I use chicken wings or thighs instead of a whole chicken. You'll have a great homemade chicken soup in half an hour, while this chick is still waiting over the pot in the kitchen. Winter (Christmas) is coming. Do you generally recommend a pressure cooker? I've not got one and am starting to mull over the necessity. If so, do you have a specific type you think is best (brands or even stove versus electric)?

I have one of everything, so I'm a bad guy to ask (Alton Brown would hate my kitchen).

Three kids and both my wife and I work - during the winter months, I use the PC twice a week. It's great for chilis, stews, soups. It caramelizes onions like no one's business. The main idea is speed - you can pull together a meal that tastes like it cooked for hours in less than half an hour.

Alt-Lopez is a fan (he's anti slow cooker, where he and I disagree, I think they're both necessities for different reasons).

Brands/types is a religious argument. I prefer electric only because they're foolproof (the gas are heavier duty and are available in larger units, but I wouldn't leave one of those unattended for very long). I've had a Cuisinart that gets high grades for years and it has never let me down. There's another brand by the name of InstaPot (or something along those lines) that is a multi function cooker that also operates under pressure that is also very highly regarded. For gas/electric stoves, check out Fagor.

I like the simmer on the stove all day variety. To me, part of making a good soup is cooking down, reducing and concentrating the flavors.

Felt the same way about short ribs in the PC.

It has it's uses, but not for me.

In comment 13242481 oghwga said:

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I like the simmer on the stove all day variety. To me, part of making a good soup is cooking down, reducing and concentrating the flavors. Felt the same way about short ribs in the PC. It has it's uses, but not for me.

That reduction is just water loss through evaporation. Getting the same effect in a PC is simple - start with less water.

If you compare a cold stock that was simmered in a pot for hours to a PC'd stock that went for 30 minutes, you'll find the collagen/dissolved solids in both to be about the same, if not more in the PC'd stock.

a learning curve. I am old and slow to adapt.

here's one for pho that's pretty damn good (although be cautious with the fish sauce, they come in different levels of concentration/salinity, so you want to start with half and go up until you're happy with it).

is eaten without the chicken. A chicken base, loaded with celery, carrots, and onions.... with parsley boiled in. Always a fan favorite.

In comment 13242509 jcn56 said:

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here's one for pho that's pretty damn good (although be cautious with the fish sauce, they come in different levels of concentration/salinity, so you want to start with half and go up until you're happy with it).

Somehow I forgot the link, go figure...
Serious Eats Chicken Pho - ( New Window )

Kicking myself by getting this urge this week instead of last (Cyber-) Monday when Amazon had the InstaPot for about half of what it is now.