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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-04-2013, 06:51 AM   #16
deepsouth
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making some chicken noodle soup for the family this evening or in the morning. kids have both been sick as well as the missus and i. need to knock all this business out with a pot of chicken noodle soup.
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Unread 10-04-2013, 08:32 AM   #17
Grimm5577
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I don't really have a recipe but i saute up some onions and garlic in butter, then add my stock, bring that to a boil, add celery, carrots, then add in some orzo for noodles, let that cook a bit, then add the chopped or pulled chicken, top it off with a little salt, pepper, cumin, rosemary, and serve with some chopped fresh cilantro.
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Unread 10-04-2013, 10:00 AM   #18
57borntorun
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For the home cook one of the most economic ways to make brown poultry stock is as follows.
Save all leftover bones in the freezer and when you accumulate enough thaw in frid.Roast on sheet pan in oven to achieve browning without burning(Maillard reaction) Place bones in stock pot(taller, thinner pot) cover with cold water and slowly bring to boil and simmer no more than 4 hours.This is a base stock to be used for whatever purpose but.......If it is to be used alone than one hour before it`s completion you may add your mirepoix(celery, onions, carrots) bay leaf ect.For soup no need to add vegies. in stock as they will be part of the soup(no waste) Popular food scientists have agreed cooking most vegies. in a fluid more than one hour is not nessessery. I let my strained stock cool and place in the frig. and the risen fat acts as a barrier from bacteria forming.Once a week I bring the stock to a boil and before usage.There is a rest. in China that has a portion of a double stock that is over a hundred years old.Blond poultry stocks are different and most Chinese cooks bring raw bones to boil and dump the first batch to eliminate the coagulated fluids and start over for clear broth.It`s simmered and never boiled to eliminate cloudiness.
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Unread 10-04-2013, 10:55 AM   #19
fingerlickin'
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I smoked 2 chickens on Sunday. Last night I made stock from the smoked bones. The hint of smoke is outstanding.

For soup I normally just saute some diced onion, carrot and celery add the stock and simmer for a while. Then add in egg noodles and the leftover chicken.

I don't really have a recipe but I will say adding a teaspoon or two of Simply Marvelous Season All is what puts it over the top.
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