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Old 11-19-2010, 04:35 PM   #1
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Question Roast whole chicken & make soup later or cook while making?

I have a fresh whole 4lb chicken I purchased, and now I'm debating.

I'd like to make some homemade gluten-free noodles and make some soup, but I'm so used to roasting my chicken in a slow cooker, I'm now debating my process.

I have no chicken broth left right now, and I was hoping to have some left after this for making stuffing.

Which process would taste/work better?

Should I roast the chicken like I normally would - 400 deg in a slow cooker, sitting on some onions & celery, with a rub I make (paprika, sea salt, thyme, basil, black pepper, rosemary), and then cut up the chicken so that portions could go in the soup, and the carcass and a bit of meat could be used to make the broth before making the soup?

OR should I simmer the chicken in a pot with the veggies, then remove the meat from chicken, returning carcass for broth, etc.

My guess is I'm better off with the first method, but curious what your thoughts are. I often use a colander in my soup if it has bones so I can easily pull them out.

Thanks for your advice!
Ciao!

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Old 11-19-2010, 05:11 PM   #2
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I'd definitely roast the chicken first. As you said, you can still get stock from the carcass.
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Old 11-19-2010, 05:21 PM   #3
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Smile Thanks!

Thank you! Roasting it now!
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Old 11-19-2010, 07:08 PM   #4
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Quote:
Originally Posted by salubriousbunny View Post
I have a fresh whole 4lb chicken I purchased, and now I'm debating.

I'd like to make some homemade gluten-free noodles and make some soup, but I'm so used to roasting my chicken in a slow cooker, I'm now debating my process.

I have no chicken broth left right now, and I was hoping to have some left after this for making stuffing.

Which process would taste/work better?

Should I roast the chicken like I normally would - 400 deg in a slow cooker, sitting on some onions & celery, with a rub I make (paprika, sea salt, thyme, basil, black pepper, rosemary), and then cut up the chicken so that portions could go in the soup, and the carcass and a bit of meat could be used to make the broth before making the soup?

OR should I simmer the chicken in a pot with the veggies, then remove the meat from chicken, returning carcass for broth, etc.

My guess is I'm better off with the first method, but curious what your thoughts are. I often use a colander in my soup if it has bones so I can easily pull them out.

Thanks for your advice!
Ciao!
I just made a pot of soup last night where I used the carcass of a chicken I roasted a couple days before. But I added some chicken legs to the soup also so that I could get some meat for the soup.

BTW, I see you are gluten free. I am also gluten free. I started a thread in Muffins and Loaves asking about recipes for quick breads but got no responses. Have you shared any gluten free recipes on this site?
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Roast whole chicken & make soup later or cook while making? I have a fresh whole 4lb chicken I purchased, and now I'm debating. I'd like to make some homemade gluten-free noodles and make some soup, but I'm so used to roasting my chicken in a slow cooker, I'm now debating my process. I have no chicken broth left right now, and I was hoping to have some left after this for making stuffing. Which process would taste/work better? Should I roast the chicken like I normally would - 400 deg in a slow cooker, sitting on some onions & celery, with a rub I make (paprika, sea salt, thyme, basil, black pepper, rosemary), and then cut up the chicken so that portions could go in the soup, and the carcass and a bit of meat could be used to make the broth before making the soup? OR should I simmer the chicken in a pot with the veggies, then remove the meat from chicken, returning carcass for broth, etc. :wacko: My guess is I'm better off with the first method, but curious what your thoughts are. I often use a colander in my soup if it has bones so I can easily pull them out. Thanks for your advice! Ciao! 3 stars 1 reviews
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