Originally Posted by CarolPa
When I am cooking the chicken for chicken and dumplings, or for stock for that matter, I add carrots and celery to flavor the broth. Then I remove them, and add fresh carrots and celery to be served with the meal. My mother did that. On some things, I do what my mother told me. LOL
My broth comes from the raw carcass, browned and cooked in the PC. The chicken meat is cubed and lightly browned so that it's tender, juicy and flavorful when added to the soup, in the bowl. The chicken also receives a light salt seasoning. Any other hers and spices go into the broth as it's cooking.
I want the chicken to be as good as the soup.
Seeeeeya; Chief Longwind of the North