"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Thread Tools Display Modes
Old 10-28-2014, 09:04 PM   #11
Chef Extraordinaire
buckytom's Avatar
Join Date: Aug 2004
Location: joisey
Posts: 18,585
do they strain it out at some point?

in nomine patri, et fili, et spiritus sancti.
beidh ar la linn.
wisdom is often in short supply within ones' ego.
buckytom is offline   Reply With Quote
Old 10-29-2014, 04:12 PM   #12
Head Chef
Zagut's Avatar
Join Date: Mar 2012
Location: Friendship,MD.
Posts: 1,191
When I make chicken soup I use stock made from my previous collection of bones.
Add veggies, herbs & spices I'm in the mood for and have on hand.
As stated earlier it's best to start small and add later. You can always put more in but it's hard to take it out.
Simmer until the veggies are getting close to done tasting as it progresses and adjusting the seasoning.
Add the chicken. I usually use cubed thighs but whatever you have will work.
Keep cooking and adjusting until the veggies and chicken are done.

I see making stock/broth as a separate entity from making soup.
To make the stock/broth the ingredients are cooked to much to extract flavor to make them usable in the soup.

Zagut is offline   Reply With Quote
Old 10-30-2014, 09:51 AM   #13
Chef Extraordinaire
CWS4322's Avatar
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,178
Originally Posted by bugaboo72 View Post
Thanks, everyone. Great advice about the rotisserie chicken. I'll try that next time! So I did start out with a teaspoon of each and 1/2 of tarragon because I remembered that I have used less tarragon before. I put 2 T of salt and, yes, fresh onion. I've been slowly adding more herbs. My memory is telling me I did at least a tablespoon of each, but I could be remembering wrong. I also did remember to put a bay leaf in. I think the tarragon is what makes me like this soup so much (that and the chunky veggies), although I agree that it can be too much. We shall see, almost one
If you like the tarragon, you might consider adding some fresh fennel bulb, chopped or grated. I add that to my turkey or chicken soup.
I've got OCD--Obsessive Chicken Disorder!
CWS4322 is offline   Reply With Quote
Old 10-30-2014, 03:20 PM   #14
Master Chef
CharlieD's Avatar
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,318
Originally Posted by buckytom View Post
oy vey, using a cooked chicken for jewish penicillin?

But you cannot use rotisserie chicken for "jewish penicillin"

You are what you eat.
CharlieD is offline   Reply With Quote

chicken, soup

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:16 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.