Originally Posted by Roll_Bones
Yes, when I make stock with whole pieces of chicken, I remove the meat from the bones and reserve it to the side after an hour or so. Then return the bones to the stock pot and continue making, well stock.
The chicken in this case either goes in at the very end, or in the bottom of the bowl before serving. So as to not over cook the chicken pieces.
This time I had premade stock. So I browned up the chicken first and removed it. Then I browned the aromatics and added the stock to them. Then after a while I added the chicken. Near the end. Not for the duration.
I was using boneless, skinless thighs. They tend to do well cooking longer anyway, unlike white meat would.
This was not an all day affair. I needed to make soup in less than three hours and I was successful.
Sort of a quick soup if you will.
Sounds like a great pot of soup. Good job. This is definetely you -
Seeeeeya; Chief Longwind of the North