I have failed again.

  • Thread starter Thread starter Picard
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Picard

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... to make a good chicken soup. :(

I used raw chicken carcass pieces. The chest bones, wings and all other bones and skins.
I diced onions, carrots, celery, garlic, parsley and salt and pepper.
I cooked it for about 3 hours.
I added some noodles to give the soup some body.

But ... while it was edible, it tasted bland and didn't smell appetizing at all.

My mom can make the best chicken stock in the world. But she uses a pressure cooker and I think she adds cloves as well.

Sigh.

Now I'm left with a huge mess in the kitchen.
 
Add some chicken stock as well, and Ina paarman spices u can find.towards the end some mixed herb spices an fresh thyme if u can get some and a knob of butter
 
Marjoram. thank me later. Oh, avoid chicken - I hate it. I fear it more than flying. But marjoram. Helps mask the taste of that rancid filth.
 
This is my favourite chicken soup recipe:


photo20.JPG



I can make a huge pot of this and live off it for days!

Edit, I did rotate it but it made the image too small to read..
 
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GreGorGy said:
Marjoram. thank me later. Oh, avoid chicken - I hate it. I fear it more than flying. But marjoram. Helps mask the taste of that rancid filth.
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With that statement you disqualify yourself from giving advice on making chicken :p

Seriously, chicken? How can you not like chicken?
 
You need some actual meat too. Bones and skin only go so far.

Lose the garlic. Use liquidize potato to add "body" to the soup, or just packet mash if you feel like cheating. Easy on the celery...increases bitterness. Salt or flavour cube, not both.

3 hrs is way too long, regardless of what cooking method you used.
 
It sounds gross... when you put the chicken carcass in, take the back of a good long knife and hit the main bones "drum stick, thigh bone" cracking the bone so the bone marrow can influence the stock. what also rely helps is using the hole pieces of chicken like the thigh and all its meat, once you have cooked it. Tear the meat off the bone and add this to the soup/stock you just made after you have the taste to your liking.

One hugh thing is not to add to much water, only just anuff to cover the meat, bones, vegetables you have in the pot.
If it taste to bland take a ladle and scoop into a pan whiles stirring to reduce or keep in your pot with out any of the solids "meat, bones and vegetables" but keep a eye on it, as it gets thicker and cooks away this is what you want, the taste only gets so much better/stronger. Ow and taste all the time, adding salt and pepper to your liking, but do add it just taste better.
 
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Madman88 said:
With that statement you disqualify yourself from giving advice on making chicken :p

Seriously, chicken? How can you not like chicken?
Click to expand...

I fear it! Once, many years ago in a garage far far away, I braaied some chicken and drank some beer. Then, I ate the chicken. Just one bite. It was rancid, causing me to projectile vomit all over the place. Ever since, I have been very very wary of chicken.I'll only eat it if I am hungry and I smelt the raw chicken before it was cooked. Won't buy KFC, Nandos or any other prepared chicken.
 
GreGorGy said:
I fear it! Once, many years ago in a garage far far away, I braaied some chicken and drank some beer. Then, I ate the chicken. Just one bite. It was rancid, causing me to projectile vomit all over the place. Ever since, I have been very very wary of chicken.I'll only eat it if I am hungry and I smelt the raw chicken before it was cooked. Won't buy KFC, Nandos or any other prepared chicken.
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Maybe it was just the beer building up. Should stop with that then too ;)
 
All you need to do is add some good quality chicken stock. You can try making it yourself if you feel like it, but Ina Paarman's works just as well.
 
I'll vote for a food section. Blunomore will undoubtedly constitute 80% of the threads :p
 
samr1wp said:
i know but we need to try again lol

every week or so one guy comes up with some story

and im sure if there is a food section there will be alot more
Click to expand...

True. And I'll bet if there's an actual Food subsection then there'd be more food threads.
 
Sounds to me that the stock was too watery .... should have reduced it right down to concentrate the flavor.
 
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