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Old Dec 15, 2005, 3:41 am   #1
shroom vaccuum
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Moved from OD to here. Frank

Ran across a foolproof way of cooking chicken soup a couple of years ago. I hate it when the chicken gets over cooked but I like to make a good rich broth. Put chicken in the pot and cover with water. Add onions, carrots and such. Bring to boil and shut off. let sit for an hour or two. Remove chicken and debone. chill the meat for later and add bones and such back to the broth and continue cooking. The meat is perfectly cooked and you add it back just before finnishing the soup or whatever.
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Old Dec 15, 2005, 3:47 am   #2
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Been doing that for years Sue. Over cooked chicken turns to mush no matter what you want to do with it.

That's why people look at me funny like, when i say I take 24 yours to make stock.
Of course both only take the little while you are cooking the chicken the first time.
That broth will be fairly clear.

The stock you make from the bones and whatnots, will be cloudy, but a stronger flavor for cassaroles, stuffing and etc.
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Old Dec 15, 2005, 3:50 am   #3
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Want really clear broth? Put meat in cold water, heat untill just a simmer. As soon as scum formes on the top, drain it and rinse the meat off. Then start over again with cold water. Usually twice is all you have to do this to get clear stock as long as you don't over cook it.

Works with both chicken and beef.
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Old Dec 15, 2005, 3:51 am   #4
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So many years I wish I had known that method. I realy don't mind my broth being cloudy as long as the flavor is there. I cook hard boiled eggs the same way.
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Old Dec 15, 2005, 3:52 am   #5
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I'll have to try that. You don't loose much flavor that way.
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Old Dec 15, 2005, 3:58 am   #6
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You'll lose or have a lighter flavor with broth than you will with Stock. I like the stock flavor better myself, but sometime you want a nice clear broth to make a "pretty" gravy for you Mother-in-law or some such VIP. LOL
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Old Dec 15, 2005, 4:00 am   #7
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Another tip. If you put in the onion skins while making your chicken broth, it will give it a nice naturel (not resturant yellow) gravy look.
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Old Dec 15, 2005, 4:06 am   #8
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As far as I know there is nothing natural about restaurant gravy. It always loos good but the taste just isn't there.
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Old Dec 15, 2005, 4:07 am   #9
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miker, for stock I use the skin and everything that comes with the chicken.
I just debone it after a short cooking, and save the meat for later.
But I don't rinse or drain the scum (cooked blood) and put everything but the main meat back into the pot and simmer for many mours. Cloudy but terrific stock.

Can skim (spoon) off the fat after a day in the fridge.
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Old Dec 15, 2005, 4:09 am   #10
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I hear ya Sue. Pure yellow food coloring and a little builion. LOL

Onion skins wil make it better than that, but of course you already knew what I ment.
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