When you shop at a regular grocery store for chicken to make soup, is there a particular kind of chicken you are best to use? Is a Roasting Chicken an old chicken? I buy a whole bird and ask the butcher to cut it up.
I freeze the breasts to roast later for chicken salad with apples, golden raisons. Greek yoghurt, celery and curry powder.,Having purchased the bird for the soup, do you put it in a pot and boil or do you brown it first to get some fond?
I tried roasting the chicken first but found the process left me without the desirable flavor of fat.
I've finally learned to take the chicken out of the pot when it's done, debone it and set aside, then add the vegetables and let them cook, then return the chicken to finish.
I don't add noodles to the soup. I add soup to the noodles/rice. If I add the starches to the soup, it makes the soup too thick/soggy.
I've used the boil method and sometimes there was no scum. I wonder why. Hmmm.
I have skimmed off the fat, but find that makes the soup bland.
I've tried adding a very small head of cabbage. I liked it but I like the soup better without it.
Read somewhere a caveat: not removing an errant bay leaf while cooking the soup may remind you of its presence, even though chewed up, on its way out of you.
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