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Old 02-07-2010, 11:00 AM   #11
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I don't know if you can get kosher chicken where you live, but that's what gives my chicken soup a richer taste. Also, at the end of the simmering, throw in some fresh dill.....yum
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Old 02-07-2010, 11:02 AM   #12
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I read through the replies, but I think I'm still of a different mind. I'm no professional chef, but I've been cooking, enthusiastically, for a good 30 years. In my opinion, what produces the most flavorful chicken AND stock is to first roast. So whether it is chicken pieces (bone-in, I'm assuming) or the whole bird, the first step would be to roast it. Then pull most of the meat off of the bones. Return the bones and your vegetables and herbs to water and simmer for several hours to render the flavor from the bones.

Stock is made from simmering the bones. Broth is from the meat. Broth is weaker.
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Old 02-07-2010, 06:37 PM   #13
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I think the happy medium - "double stock" is the way to go for me. I might also try roasting first as suggested. This would eliminate the wasted chicken and I wouldn't have to simmer a second chicken after the stock is done.

Kosher chicken as suggested could be something to try also.

Thanks for all the great advice everyone.
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Old 02-08-2010, 09:17 AM   #14
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Next time, try this.

Start by simmering a whole chicken in water until it is just cooked through. That might take about an hour. Then remove the whole chicken and remove the meat from the bones.

Return the bones to the pot and continue to simmer for a few more hours. The remaining meat, cartilage and bones will continue to flavor the stock. Then strain the broth and make your soup with the juicy tasty chicken you removed earlier.
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Old 02-08-2010, 04:18 PM   #15
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Thanks - that's sounds perfect. Will it a try.
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Old 02-09-2010, 01:02 PM   #16
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Quote:
Originally Posted by velochic View Post
In my opinion, what produces the most flavorful chicken AND stock is to first roast.
I agree. I roast the chicken to completion, that is, as if I were going to serve it right then. Then it goes into the stockpot. Be sure you add in all the goo from the roasting pan.

Further to your question, before I put the chicken in the stockpot, I remove the breasts altogether. They don't contribute much to the stock, and then I've got the breasts for another use. If they're big enough, you can accessorize them with sides and have two meals out of 'em. Best of both worlds.
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Old 02-09-2010, 04:07 PM   #17
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I'll have to try it both ways and see for myself. Thanks for another alternative.
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