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Discussion Starter #1
I'm on night three of the rubber chicken plan. I've got the body left with quite a bit of meat on it, and I need to turn this into a soup. So, I'm thinking...<br><br>
put it in a stock pot (with the skin on?)<br>
cover it with water (seems like that would be a lot of water)<br>
throw in chopped carrots, celery, and onion<br>
bring to a boil then simmer for some unknown amount of time<br><br>
Tips? Corrections? What do I season it with? I have egg noodles to add, but when do I put those in? Do they have to be cooked separately?<br><br>
HELP!<br><br>
Thanks <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile">
 

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You need to do it in two parts. First cut off all the meat you can. use your fingers and dig out as much meat as possible. Then take the carcus and put it in a big pot, or crockpot. Cover with water and add some carrots, onion and celery. Let simmer for 24 hours. Drain it into another post through a collander and throw out the solids. If you want it fat free then put it in the sink and fill the sink with cold water around the pot, but don't add water to the stock. Once it has cooled down put it in the fridge until the fat coagulates and skim it off. It takes about a day. Then add the stock and meat and veggies to your crockpot and simmer all day with a little salt and any type of poultry seasoning. Basil is good.<br><br>
If you try to make stock with a carcus full of meat, it will turn out fine but the meat won't. It's best to make the stock without the meat and then make the soup.
 

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You can put the meat in the freezer if you want while you prepare the stock. It seems like alot of work, but really it's not it's just the time.
 

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the pp gave perfect instructions to make great stock.<br><br>
however, if you really want to speed up the process, your soup will be just fine with a stock made in 3-12 hours. do as the pp said with the crock pot or a pot on the stove. 24 hours will give you the BEST results, but you will have a passable stock in less.<br><br>
once you have your stock (don't forget to toss out your stock veggies) you can add the reserved meat, whatever vegetables you have on hand (i like onion, mushrooms, zucchini, carrots, and corn...maybe some green beans and some stewed tomatoes) along with spices to taste. let it all simmer until the veggies are cooked to your liking.<br><br>
also, this is FANTASTIC with a couple tbsps of coconut oil stirred in.
 

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About the egg noodles: You don't want to add them too soon, or they'll turn to mush in the soup. I add them about 20 minutes before we eat the soup, or just long enough to cook.<br><br>
My BIL, however, likes to add them at the start so that they melt and add a creamy effect to the soup. Weirdo. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol">
 

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Oh, hey, since you're making soup, see the homeade bread thread in here. My oatmeal recipe goes realllllly well with soup. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/orngbiggrin.gif" style="border:0px solid;" title="orange big grin">
 

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...and, when you cook the carcass for the stock, also throw in a glug of apple cider vinegar, which will help leach the minerals from the bones of the chicken. I also add a bay leaf and some peppercorns, in addition to the veggies.<br><br>
HTH.
 

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Discussion Starter #8
Thank you all for the input! I now have some great tricks for next time.<br><br>
I winged it last night and made the soup not long after I posted, and it worked!! The meat was a bit dry, though, so I will take the "make the stock separately" instructions to heart next time. Also, the ACV trick sounds great, too. We ate the soup with Hawaiian Bread, but the oatmeal recipe one of you mentioned sounds great - please post it!<br><br>
Thanks again!
 
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