| villa deauville |
Hi,
Discovedred this ng by accident and have a question.How can you stop a
chicken falling apart while making the soup?
How can I prevent this ?
TIA
SUNNY
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| Vox Humana |
"villa deauville" <SUNBERN@webtv.net> wrote in message
news:20791-41228667-334@storefull-3178.bay.webtv.net...
> Hi,
> Discovedred this ng by accident and have a question.How can you stop a
> chicken falling apart while making the soup?
> How can I prevent this ?
> TIA
> SUNNY
I use necks, wings, and backs to make chicken stock. All chicken and
vegetable from the stock get fed to the dogs. I then use the stock to make
soup with fresh chicken. That way you get a flavorful stock, and soup with
chicken that isn't boiled to death.
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| Goomba38 |
villa deauville wrote:
> Hi,
> Discovedred this ng by accident and have a question.How can you stop a
> chicken falling apart while making the soup?
> How can I prevent this ?
I don't think I've ever seen a chicken soup with a whole chicken in it?
Isn't "falling apart" a desired thing??
Goomba
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| Steve Calvin |
Vox Humana wrote:
> "villa deauville" <SUNBERN@webtv.net> wrote in message
> news:20791-41228667-334@storefull-3178.bay.webtv.net...
>
>>Hi,
>>Discovedred this ng by accident and have a question.How can you stop a
>>chicken falling apart while making the soup?
>>How can I prevent this ?
>>TIA
>>SUNNY
>
>
> I use necks, wings, and backs to make chicken stock. All chicken and
> vegetable from the stock get fed to the dogs. I then use the stock to make
> soup with fresh chicken. That way you get a flavorful stock, and soup with
> chicken that isn't boiled to death.
>
>
I *think* what Vox means is the chicken *meat* gets fed to the dogs.
Never, ever give a dog chicken bones. They will most likely shatter
and have great potential for killing the dog.
--
Steve
Whose cruel idea was it for the word "lisp" to have an "s" in it?
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| Petey the Wonder Dog |
Far as I can tell, someone wrote:
>Discovedred this ng by accident and have a question.How can you stop a
>chicken falling apart while making the soup?
Good soup is made by slowwww simmering. This very morning I had a whole
chicken simmering in the crock pot for a few hours. It held together
until touched with a spoon, whereupon the meat fell from the carcass.
Answer, you don't stop it from falling apart. That's a feature.
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| Jessica V. |
villa deauville wrote:
> Hi,
> Discovedred this ng by accident and have a question.How can you stop a
> chicken falling apart while making the soup?
> How can I prevent this ?
> TIA
> SUNNY
I make chicken soup by first roasting the bird in the oven. Drippings,
skin, bones, giblets and veggies get dumped into a stockpot with water
for making the stock. I then strain the stock and add the veggies
that'll be in the soup along with the meat I removed from the chicken.
It falls apart somebut not to the degree of just having "chicken
threads" in the soup.
Jessica
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| Margaret Suran |
Goomba38 wrote:
> villa deauville wrote:
>
>> Hi,
>> Discovedred this ng by accident and have a question.How can you stop a
>> chicken falling apart while making the soup?
>> How can I prevent this ?
>
>
> I don't think I've ever seen a chicken soup with a whole chicken in it?
> Isn't "falling apart" a desired thing??
> Goomba
>
Sephardic Jews stuff and boil whole chickens. About fifty years ago,
my husband and I were invited to such a family's Friday night dinner,
a special meal for Jews, as it announces the beginning of the Sabbath.
First the soup was served, with noodles, matzoh balls and carrots,
after that the chicken, which was bound with butcher's string. It was
stuffed with a fragrant stuffing, full of raisins and other sweet
fruits. Small potato pancakes, vegetables and a horse radish sauce
were served with the chicken. It did not fall apart when the string
was removed and was then partly sliced (the breast) and partly cut up
with poultry shears. The chicken did not taste like anything I had
ever eaten before, but it was delicious. A plain honey cake and fresh
fruits rounded out the meal.
I wish I had asked the hostess for the recipe.
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| Goomba38 |
Margaret Suran wrote:
> Sephardic Jews stuff and boil whole chickens. About fifty years ago, my
> husband and I were invited to such a family's Friday night dinner, a
> special meal for Jews, as it announces the beginning of the Sabbath.
> First the soup was served, with noodles, matzoh balls and carrots,
> after that the chicken, which was bound with butcher's string. It was
> stuffed with a fragrant stuffing, full of raisins and other sweet
> fruits. Small potato pancakes, vegetables and a horse radish sauce were
> served with the chicken. It did not fall apart when the string was
> removed and was then partly sliced (the breast) and partly cut up with
> poultry shears. The chicken did not taste like anything I had ever eaten
> before, but it was delicious. A plain honey cake and fresh fruits
> rounded out the meal.
>
> I wish I had asked the hostess for the recipe.
I wonder if the soup wasn't a wonderful prepared stock ready to go and
then they simmered the chicken in it for just enough time to stew the
chicken yet it wasn't required to flavor the stock to any extent?
Sounds like a lovely meal.. I wish also that you'd asked for the recipe! LOL
Gooomba
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| GoombaP |
A Korean favorite is samgyetang, a delicious soup made with a whole, small
chicken that's been stuffed with rice, ginger, ginseng, jub jubs, and other
herbs. It's served piping hot in the same clay pot in which it was cooked.
As you dig into the pot to get it the pieces fall onto your spoon. One
samgyetang is enough for 2 and includes several side dishes.
Damn, now I'm hungry again.
"Goomba38" <goomba38@comcast.net> wrote in message
news:u9udnV_FPoGyFr_cRVn-vw@comcast.com...
> villa deauville wrote:
> > Hi,
> > Discovedred this ng by accident and have a question.How can you stop a
> > chicken falling apart while making the soup?
> > How can I prevent this ?
>
> I don't think I've ever seen a chicken soup with a whole chicken in it?
> Isn't "falling apart" a desired thing??
> Goomba
>
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| ConnieG999 |
, Steve Calvin <calvins@optonline.net> writes:
>Never, ever give a dog chicken bones
Semi correct.
Never ever give a dog COOKED chicken bones. Raw bones do not have the same
dangers.
Connie
**************************************************
***
My mind is like a steel...um, whatchamacallit.
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| Steve Calvin |
ConnieG999 wrote:
> , Steve Calvin <calvins@optonline.net> writes:
>
>
>>Never, ever give a dog chicken bones
>
>
> Semi correct.
> Never ever give a dog COOKED chicken bones. Raw bones do not have the same
> dangers.
>
> Connie
> **************************************************
***
> My mind is like a steel...um, whatchamacallit.
>
Very well could be. But I wouldn't give 'em raw chicken either, bones
or not.
--
Steve
Whose cruel idea was it for the word "lisp" to have an "s" in it?
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| ConnieG999 |
Steve Calvin <calvins@optonline.net> writes:
>Very well could be. But I wouldn't give 'em raw chicken either, bones
>or not.
Then you might be surprised to know that many dog breeders, fanciers, and
houndsmen feed the "bones and raw foods diet", known as BARF. Some also call it
"biologically appropriate raw foods". Raw, bone-in chicken is a staple in the
BARF canine diet. Raw chicken is entirely appropriate for dogs. It's the
cooking of the bones that makes them splinter; raw bones are of a different,
safer consistency.
Connie
**************************************************
***
My mind is like a steel...um, whatchamacallit.
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| Peter Aitken |
"villa deauville" <SUNBERN@webtv.net> wrote in message
news:20791-41228667-334@storefull-3178.bay.webtv.net...
> Hi,
> Discovedred this ng by accident and have a question.How can you stop a
> chicken falling apart while making the soup?
> How can I prevent this ?
> TIA
> SUNNY
Simmer the chicken for about half and hour. Remove it and take the meat off
the bones. Return the bones, skin etc. to the pan and simmer for another
hour or so then strain. Make the soup, cooking whatever veg you want in the
stock. Add the cooked meat at the very end.
--
Peter Aitken
Remove the crap from my email address before using.
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| Steve Calvin |
ConnieG999 wrote:
> Steve Calvin <calvins@optonline.net> writes:
>
>
>>Very well could be. But I wouldn't give 'em raw chicken either, bones
>>or not.
>
>
> Then you might be surprised to know that many dog breeders, fanciers, and
> houndsmen feed the "bones and raw foods diet", known as BARF. Some also call it
> "biologically appropriate raw foods". Raw, bone-in chicken is a staple in the
> BARF canine diet. Raw chicken is entirely appropriate for dogs. It's the
> cooking of the bones that makes them splinter; raw bones are of a different,
> safer consistency.
>
> Connie
> **************************************************
***
> My mind is like a steel...um, whatchamacallit.
>
No, that wouldn't surprise my. My reasons for not giving it to my dog is
that I don't want her developing a "taste" for birds. About the first
time she bit into a ringneck during a retrieval all hell would break
loose! ;-)
--
Steve
Why don't they make mouse flavored cat food?
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| Kate Connally |
ConnieG999 wrote:
>
> , Steve Calvin <calvins@optonline.net> writes:
>
> >Never, ever give a dog chicken bones
>
> Semi correct.
> Never ever give a dog COOKED chicken bones. Raw bones do not have the same
> dangers.
Uh, what? Cooked chicken bones do not splinter.
It's the raw bones that splinter, mainly the long
bones from the legs and wings.
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:connally@pitt.edu
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| Steve Calvin |
Kate Connally wrote:
> ConnieG999 wrote:
>
>>, Steve Calvin <calvins@optonline.net> writes:
>>
>>
>>>Never, ever give a dog chicken bones
>>
>>Semi correct.
>>Never ever give a dog COOKED chicken bones. Raw bones do not have the same
>>dangers.
>
>
> Uh, what? Cooked chicken bones do not splinter.
> It's the raw bones that splinter, mainly the long
> bones from the legs and wings.
>
> Kate
>
At the price and time I've spent with my dog, no chicken (bones or not).
Actually no table scraps or "human" food period. She's way to important
of a family member to take any chances.
Just a couple of quick reference sources, there are a multitude more:
http://www.thepetprofessor.com/secA...ng_dog_food.asp
http://secondchanceranch.org/rawmeat.html
--
Steve
Why don't they make mouse flavored cat food?
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| Colin Reed |
"Goomba38" <goomba38@comcast.net> wrote in message
news:u9udnV_FPoGyFr_cRVn-vw@comcast.com...
> villa deauville wrote:
> > Hi,
> > Discovedred this ng by accident and have a question.How can you stop a
> > chicken falling apart while making the soup?
> > How can I prevent this ?
>
> I don't think I've ever seen a chicken soup with a whole chicken in it?
> Isn't "falling apart" a desired thing??
> Goomba
>
In France it is quite common to cook "Poule-au-Pot" (sp?) where a whole
chicken is poached. Towards the end of the booking time extra vegetables
are added. The broth is usually served as a starter with a slice of French
bread and gruyere cheese. The chicken is served as main course with the
vegetables. Of course if you do this with an intensively reared chicken
boosted with growth hormone then you will end up with a tasteless dish.
This type of cookery depends upon outdoor reared poultry that has had
natural time to grow (organic poultry is commonly twice as old as
intensively reared broiler chickens). The development of the thigh muscles
leads to much darker, gamier tasting meat, and the liquor/broth will develop
a much richer flavour.
Colin
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| alzelt |
Colin Reed wrote:
> "Goomba38" <goomba38@comcast.net> wrote in message
> news:u9udnV_FPoGyFr_cRVn-vw@comcast.com...
>
>>villa deauville wrote:
>>
>>>Hi,
>>>Discovedred this ng by accident and have a question.How can you stop a
>>>chicken falling apart while making the soup?
>>>How can I prevent this ?
>>
>>I don't think I've ever seen a chicken soup with a whole chicken in it?
>>Isn't "falling apart" a desired thing??
>>Goomba
>>
>
>
> In France it is quite common to cook "Poule-au-Pot" (sp?) where a whole
> chicken is poached. Towards the end of the booking time extra vegetables
> are added. The broth is usually served as a starter with a slice of French
> bread and gruyere cheese. The chicken is served as main course with the
> vegetables. Of course if you do this with an intensively reared chicken
> boosted with growth hormone then you will end up with a tasteless dish.
> This type of cookery depends upon outdoor reared poultry that has had
> natural time to grow (organic poultry is commonly twice as old as
> intensively reared broiler chickens). The development of the thigh muscles
> leads to much darker, gamier tasting meat, and the liquor/broth will develop
> a much richer flavour.
>
> Colin
>
>
Your question reminded me of the best chicken that I have ever eaten. If
it wasn't so hot outside, I might consider making one tomorrow. Guess I
will wait until the Fall.
* Exported from MasterCook *
Poached Chicken with Grainy Mustard Sauce
Recipe By : Auberge Ravoux, Food and Wine,12/01
Serving Size : 4 Preparation Time :0:00
Categories : Dinner French
Main Dish Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Chicken
1 4 pound organic chicken
2 medium onions -- quartered
4 carrots -- cut into thirds
2 large leeks -- white and tender
green parts halved, rinsed and
cut into thirds
4 celery ribs -- cut into thirds
2 1 pound celery roots -- peeled and quartered
8 thyme sprigs
1 teaspoon peppercorns
1 tablespoon coarse salt
3 1/2 quarts water
MUSTARD SAUCE
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/2 cup heavy cream
1 1/2 tablespoons grainy mustard
Salt and freshly ground pepper
1. PREPARE THE CHICKEN: Put all
of the ingredients in a large saucepan.
Add enough water to just cover the
chicken and bring to a boil. Gently simmer the chicken,
turning it once, until cooked through, about 1 hour.
Transfer the chicken to a platter and let cool slightly.
2. MAKE THE MUSTARD SAUCE: In
a medium saucepan, melt the butter
over moderate heat. Whisk in the flour
until blended. Gradually whisk in 1 cup
of the chicken poaching liquid until
smooth and bring to a simmer, whisking.
Stir in the cream and mustard and season with
salt and pepper; keep warm.
3. Carve the chicken and surround it
with the vegetables. Spoon a little of
the poaching liquid over the chicken
and vegetables to moisten them and
serve with the mustard sauce.
MAKE AHEAD The recipe can be prepared up to 2 days ahead.
- - - - - - - - - - - - - - - - - -
Serving Ideas : SERVE WITH Rice pilaf.
NOTES : This is essentially a pot-au-feu with
chicken instead of beef. You can cook the
chicken with additional vegetables, such
as cabbage, turnips, parsnips and
rutabagas; simply add them to the pot
halfway through and cook until tender.
Strain and save the leftover broth for
enjoying on its own, with chopped fresh
herbs, or for making soups or stews.
WINE Try a fruity, zesty light red Burgundy or a fresh and
intense Alsace Pinot Blanc here. Either will point up the
mustard sauce without overwhelming the chicken.
Look for the 1999 Maison Leroy Bourgogne Rouge or the 1999
Bergheim Marcel Deiss Pinot Blanc.
--
Alan
"Our enemies are innovative and resourceful, and so are we. They never
stop thinking about new ways to harm our country and our people, and
neither do we."
........President George W. Bush, at the signing of the $417
defense-spending bill, August, 2004
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| Goomba38 |
Colin Reed wrote:
> In France it is quite common to cook "Poule-au-Pot" (sp?) where a whole
> chicken is poached. Towards the end of the booking time extra vegetables
> are added. The broth is usually served as a starter with a slice of French
> bread and gruyere cheese. The chicken is served as main course with the
> vegetables. Of course if you do this with an intensively reared chicken
> boosted with growth hormone then you will end up with a tasteless dish.
> This type of cookery depends upon outdoor reared poultry that has had
> natural time to grow (organic poultry is commonly twice as old as
> intensively reared broiler chickens). The development of the thigh muscles
> leads to much darker, gamier tasting meat, and the liquor/broth will develop
> a much richer flavour.
>
> Colin
Sounds wonderful. How attractive is the bird at serving? Is the skin on
or off the bird by then?
Goomba
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| E F |
this post reminds me of an old joke:
A lady goes up to the poultry counter and orders a whole chicken. She
asks to inspect the chicken and it is handed to her on the white paper.
She starts sniffing the chicken under the wings and legs and says to the
butcher, "This chicken stinks!" The butcher replies, " Lady, could you
pass a test like that?"
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