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Old 08-26-2014, 04:35 PM   #1
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Canned chicken veggie soup, very dry?

I did a batch of chicken veggie soup with a recipe a friend of mine gave me, it calls for the chicken to be cooked and shredded (I ran it through the meat grinder with an open die). I had the first can for lunch today and the meat was dry! Is it because it was very finely chopped? Or did I process something wrong? (I used chicken thighs btw)

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Old 08-26-2014, 04:37 PM   #2
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White, dark or both?
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Old 08-26-2014, 04:49 PM   #3
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I did a batch of chicken veggie soup with a recipe a friend of mine gave me, it calls for the chicken to be cooked and shredded (I ran it through the meat grinder with an open die). I had the first can for lunch today and the meat was dry! Is it because it was very finely chopped? Or did I process something wrong? (I used chicken thighs btw)
Why did you run the thighs through a meat grinder if the recipe called for the meat to be shredded? When you said "I had the first can for lunch"...did you can the soup?
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Old 08-26-2014, 05:17 PM   #4
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Why did you run the thighs through a meat grinder if the recipe called for the meat to be shredded? When you said "I had the first can for lunch"...did you can the soup?
I have a die that is for shredding meat and veggies, it looks more like a wheel on a car (5 bars, the rest is open). It was canned, 11 PSI, 60 minutes.
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Old 08-26-2014, 06:34 PM   #5
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I guess I'm having a hard time understanding how shredded chicken thigh meat in a broth could be called dry. The only conclusion I can come to is the thigh meat was really over cooked possibly during the canning. Did you sample it before it was canned?
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Old 08-26-2014, 08:30 PM   #6
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There is only one answer: it's overcooked.

But that might be hard to avoid in your circumstance .
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Old 08-26-2014, 09:22 PM   #7
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There is only one answer: it's overcooked.

But that might be hard to avoid in your circumstance .
Ditto. How can thigh meat be dry unless it has been overcooked. It is the main reason I never eat the breast meat on a chicken. The thigh has more flavor and moisture.
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Old 08-26-2014, 10:19 PM   #8
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Yes, and it takes a LOT of cooking to overcook thigh meat. I never mess with white chicken meat at all.
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Old 08-26-2014, 10:31 PM   #9
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Ditto. How can thigh meat be dry unless it has been overcooked. It is the main reason I never eat the breast meat on a chicken. The thigh has more flavor and moisture.
That's why I used it instead of chicken breast :). I wonder if I were to do it in chunks instead if it would take longer to cook through during canning.
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Old 08-26-2014, 10:52 PM   #10
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Freki, why do you want to can chicken soup in the first place?

Freezing the perfectly cooked soup in individual freezer ziplock bags is a much better option, and I do it all the time.
Just turn the zip edge over the bag to form a collar and ladle in the soup. Unfold the collar and let most of the air out, and zip the bag. Store the bags flat on top of each other in the freezer.
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