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Old 01-08-2005, 06:46 PM   #11
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If you're using a whole bird for a soup, try simmering the whole bird as described above for about an hour. This will cook the meat but won't overcook it and make it tough. Take the meat off the carcass and set it aside. Put the skin, bones and other stuff back into the broth and continue to simmer it for 2-3 hours to extract the collagen and nutrients.

Later, de-fat and strain the broth, add noodles or rice and at the last minute, toss in the previously cooked chicken to heat it through.
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Old 01-08-2005, 09:34 PM   #12
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Andy, there is a reason that I have stated time and again that I respect your cooking skills. :D

Seeeeeeya; Goodweed of the North
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Old 01-09-2005, 07:09 AM   #13
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Andy is right, once again.

When I make my chicken soup, I do the chicken like Andy does, i.e. I take it out as soon as the meat is cooked. Then return bones,etc. to the pot. I add carrots, onions (quartered, with skins for great color) and celery. I add a bay leaf or two, peppercorns, and flat leaf parsley. I let this simmer for a couple of hours, then strain the broth. I then add whatever vegs I might want to eat with the soup, usually cubed carrots and celery and cook them until they are just done. Just before serving I return the cubed chicken to the pot and might also add some frozen beans or peas.

I try to make this a day ahead up , refrigerate overnight, skim off any fat that may rise to the top, then heat it up and serve.
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Old 01-09-2005, 02:00 PM   #14
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Thanks, guys!
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