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Old 02-14-2005, 07:47 PM   #11
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I'll agree, Michael.

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Old 02-15-2005, 01:57 AM   #12
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Michel pretty much nails it on the head so all I can add is this:

Freezing the chicken breaks up the celular structure releasing a large amount of it's moisture. If at least thawed you would avoid some of this loss but adding it into a broth while frozen means it's taking even longer to cook while it's internal moisture is sucked out by osmosis.

Also boiling in general is not the best thing to do with chicken despite hwo popular it is... all the fat that contributes to it's taste and texture is lost in the process.

My english, she's not so good... I meant to say I did it with the malice of forethought.
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Old 02-15-2005, 09:10 PM   #13
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Lugaru just made me realize I had an almost fatal brain f*rt .... boiling is NOT the best method. You were talking about boiling and I got tunnel vision. Well, I was on the right track about the simmering - but Alton Brown made the brain click over ... you want to poach it! Similar to what I originally said ... but a little different technique.

Bring the water to a boil and add the defrosted chicken ... let it boil for 1 minute (gas cooktop) or 30-seconds (electric cooktop) ... then reduce the heat and maintain the temp of the liquid at 165-degrees F until the internal temp of the chicken is 165-F. The reason for the "boiling" period is to kill any surface bacteria.

It still works out to be about the same thing - just a little different way to do it. I'll admit that about the only time I boil chicken is to make stock, soup, or diced chicken with long-grain and wild rice with mushrooms. I've never tried it AB's way ... but the next time I do my chicken and rice I will.
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Old 02-16-2005, 07:26 PM   #14
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Moved to Chicken and Turkey forum 8)

"Count yourself...you ain't so many" - quote from Buck's Daddy
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Old 02-17-2005, 02:40 PM   #15
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If you start cooking a frozen chicken the outside will cook more quickly than the inside and you get a result of the outside of the chicken being too overcooked and the inside not cooked enough.

I do pretty much what Michael does. Defrost chicken completely in frige. Then bring water up just until it covers the chicken. Add any vegetables. Bring to to a boil. When it reaches a boil trun heat to low and cover with lid. Cook until done about 1-11/2 hours. During cooking process skim off scum as it cooks.

Hope this helps
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Old 02-17-2005, 04:24 PM   #16
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Another way to avoid tough meat in a soup or broth is to never allow the liquid to boil. That is, keep it at around 200 degrees. This is sufficient to cook the meat to a safe temperature, but not enough to toughen it. Ideally, the meat temperature should be no more than 170 degrees.

I use skins and carcass, or bones if not working with poultry, to flavor the broth. The meat is cooked seperately until done to my liking, then added to the soup after everything in it is cooked and tender. that way, the meat is perfect and not overcooked.

I also use the same technique of chilling the broth overnight in the refrigerator, and removing the hardened fat the next day. The liquid has gelled, telling me that it has absorbed the collagen, nutrients, and protiens from the bone and marrow, and will taste great when seasoned. Then I add the veggies and grains, cook until tender, serve in bowls, and add the diced and cooked meat to the bowls.

It's a bit more work, but the results are IMHO, very much worth it.

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Old 02-22-2005, 06:17 PM   #17
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Please find a recipe for Coq Au Vin.


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