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Old 04-20-2011, 08:25 PM   #1
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Question ISO tips on homemade chicken soup?

I want to make homemade chicken soup and the recipes all
call for 6 cans of broth .. what the heck ? ? I said homemade!

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Old 04-20-2011, 08:30 PM   #2
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Any response out there

C'Mon I am new to this ...
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Old 04-20-2011, 08:33 PM   #3
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I just use the chicken itself to make the broth, bone in skin on, along with whatever vegetables I'm using, water, and salt. You can also use bullion instead of the salt.

When the chicken is cooked (about an hour), remove it, cool it and strip and cut it up and add back to the soup when the vegetables are all done.

PS: It usually takes a little longer than 5 minutes to get replies here. Just be patient.
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Old 04-21-2011, 01:17 AM   #4
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Buy an old boiling fowl ( an egg laying hen that has grown to old to lay anymore) put it in a big pot with lots of root veg and onions, cover with water bring to the boil and skim off the scum, turn to a simmer for 3 hrs.
Take the bird out and use the meat for pies, rissoles ect (the meat will still have good flavor and texture if it is a boiling fowl) put the stock in the fridge so the smaltz hardens and can be removed to add to your matzo balls then pass the stock and put the veg in your pie mix, heat your stock and clarify with egg white, make your matzo bolas drop in the simmering stock, when they rise to the surface Dov 3 times and serve.
Haim chicken soup with matzo balls as taught to me by my Grandma who made Golda Meir look like the tooth fairy.
Vermicelli noodles may be added if you wish to induce a coma.
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Old 04-21-2011, 08:13 AM   #5
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I always add a 1/4 cup of apple or white vinegar to the stock at the start. It smells like a mistake at first but then the smell and taste go away. This helps to give you a stock that will set up when it is cold.
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Old 04-21-2011, 08:20 AM   #6
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Big mature chickens make the best soup. Bolas has it nailed. Cooked out meat makes a passable chicken salad with mayo, celery and onions.
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Old 04-21-2011, 08:54 AM   #7
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Welcome to DC.

Josie
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Old 04-21-2011, 10:57 AM   #8
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Quote:
Originally Posted by larryP View Post
I want to make homemade chicken soup and the recipes all
call for 6 cans of broth .. what the hell ? ? I said homemade!
There are obviously different levels to homemade, larryP. Don't get all flustered just because a recipe calls for so many cans of this, or a package of noodles... You can use packaged products to get a homemade end result as long as the soup itself didn't come from a can. It's all up to the cook how "from scratch" they want to go. It sounds like you want to go all the way from scratch, so yeah, buy an old chicken and start from there. I have one walking around outside right now I could let you have.
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Old 04-21-2011, 01:25 PM   #9
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Quote:
Originally Posted by larryP View Post
I want to make homemade chicken soup and the recipes all
call for 6 cans of broth .. what the hell ? ? I said homemade!
I reckon I ought not to say this but..........
if you are gonna be that particular about canned broth, did you grow the veggies and such at home? Just askin', mind you.
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Old 04-21-2011, 02:06 PM   #10
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Good point, Hoot.

I personally have nothing against canned chicken broth, consider myself a durn good cook by the way. I do my chicken soup like everyone else, but just use canned broth instead of water, and to me I end up with double the flavor.
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