Roll_Bones
Master Chef
Its cold and we expect icy weather this weekend.
So yesterday I buy some chicken thighs, aromatics (Mirepoix) and egg noodles.
I have made chicken soup/stock by roasting the chicken first or just putting raw chicken into water. I am going to use boxed chicken stock instead of water this time.
Whats the opinion on roasting the thighs first or using raw thighs? Leave skin on or remove?
I plan to saute the Mirepoix before adding the liquid. Do you guys think I should simmer the thighs in liquid before using the Mirepoix.
I don't want the carrots, onion and celery to disintegrate in the soup.
So yesterday I buy some chicken thighs, aromatics (Mirepoix) and egg noodles.
I have made chicken soup/stock by roasting the chicken first or just putting raw chicken into water. I am going to use boxed chicken stock instead of water this time.
Whats the opinion on roasting the thighs first or using raw thighs? Leave skin on or remove?
I plan to saute the Mirepoix before adding the liquid. Do you guys think I should simmer the thighs in liquid before using the Mirepoix.
I don't want the carrots, onion and celery to disintegrate in the soup.