ella/TO
Sous Chef
What can I do with the boiled chicken from the stock....it's been simmering quite a bit, so it'll be good and cooked...Thanks in advance for your advice DC'rs!!!!
FrankZ said:I have found that the meat that goes into my stock ends up very bland and kinda.. bleh.
I pitch it.
I take my chicken out when it is done, but not overcooked. I strip the meat off the bones and freeze; then I throw the bones back into the stock if more flavor is needed.
I take the chicken out before it gets overdone, and I usually grill it. It puts a little crunch on the outside and it stays super juicy on the inside. It's my favorite way to do legs and thighs. I have made it the chicken into soup, made chicken salad, but most times I just eat it. There are several reasons I do this the first being, I don't have a disposable food budget, and I make my own stock as a cost cutting measure. That means that any veggies or herbs getting close to expiration, chicken and some onions have a nice bubbly bath. The second is that I can kill two birds with one stone, what results is several cups of stock and 2 meals.
This is the right way to go. Simmering chicken for the hours required to extract the flavors and gelatin from the bones with grossly overcook the meat. All the moisture and flavor will be gone.
So simmer for the time needed to cook the meat to the proper temp then remove the meat from the bones and return the bones to the pot for the rest of the simmer time. Use the juicy and flavorful meat as you would any cooked chicken.
To what?
Frank's Buffalo chicken dip?
AAAAAAAH Kreplach.I made a few chicken kreplach......they were deelish