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Old 05-04-2007, 10:17 AM   #21
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I'm making the broth now. I already did the "whole chicken method". I put a "small" whole chicken in the pot and filled it with water, probabably about an inch over the chicken. It's in it's simmering state right now. My only worry is can I leave the whole chicken in the 2 hours i plan on simmering it, or should figure out when the chicken is done and take out the chicken before it's finished simmering. I'm sure I'll figure it out. I think I'm just going to leave the chicken in there. I plan on finishing my simmering process at noon time. I started the simmering process at around 9:30am. It's on a very low setting.
I might not be able to make the actual soup until tomorrow. We'll see.
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Old 05-04-2007, 12:42 PM   #22
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Can I freeze some of the left over chicken? Is it ok to do that?
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Old 05-04-2007, 12:48 PM   #23
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By all means, legend, freeze the leftover chicken meat. I do that all the time and use it for chicken tacos, chicken pizza, potpie, casseroles, etc. anything that calls for cubed/chopped/shredded chicken.

No only have you created some tasty broth for use in soups and other dishes, you are ahead of the game with some future meals. Congratulations. Good job!
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Old 05-04-2007, 01:02 PM   #24
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ok, just checking. I'll wait until it cools first. It will keep in the freezor for a few weeks at least right? GREAT!
Yes I have a chix pot pie I like to make. It's an easy version with cooked chicken, cream of chix soup, veggies and milk basically. My DH loves it though "lol".
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Old 05-04-2007, 01:48 PM   #25
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It was a small chix. It came out to about 6 cups of cut up chicken...little less.
I put 2 cups away for chix pot pie. I think I might use the 3/4 cups for the soup.
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Old 05-04-2007, 02:06 PM   #26
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6 cups? Wow - sounds like a big chicken to me! lol
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Old 05-04-2007, 02:15 PM   #27
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oh really. Hmmm. I think it was 5 1/2 cups of cut up chicken pretty much. Maybe it was bigger than I thought "lol".
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Old 05-04-2007, 02:19 PM   #28
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Wow it does take a long time for the broth to cool though huh? ; ).
I don't want to put it in the refrigerator until it's cooled. Than I'm going to leave it in there all night and skim the fat tomorrow and make chix noodle soup tomorrow. It's late in the afternon (2:30pm), I'm taking care of a 13 month old who won't nap today, and I have to get dinner ready in a few hours. It's on the counter right now cooling down. It's been cooling for a good hour and half now.
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Old 05-04-2007, 02:45 PM   #29
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Legend, your chicken broth has reached its time limit on the counter. It needs to go into the refrigerator now to avoid any possibility of bacteria growth and nasties. If you want to cool it down faster, look at my post #12 in this thread. If you don't have any frozen water, you might want to put some ice cubes in a zipper-lock bag and swish it through the broth.
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Old 05-04-2007, 03:03 PM   #30
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Quote:
Originally Posted by legend_018
Wow it does take a long time for the broth to cool though huh? ; ).
I don't want to put it in the refrigerator until it's cooled. Than I'm going to leave it in there all night and skim the fat tomorrow and make chix noodle soup tomorrow. It's late in the afternon (2:30pm), I'm taking care of a 13 month old who won't nap today, and I have to get dinner ready in a few hours. It's on the counter right now cooling down. It's been cooling for a good hour and half now.

Legend,

Please make sure you read the link I posted above about the dangers of improperly cooling chicken stock.

Katie is right. Get it into the fridge. ASAP.

You need to quick-cool it using Katie's frozen bottle method or a cold water bath in the sink and then refrigerate when it is still warm. That's ok.
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