tag:blogger.com,1999:blog-4055690688282230469.post5886150921806942735..comments2024-03-28T18:58:47.880-07:00Comments on creative savv: Making Chicken SoupLilihttp://www.blogger.com/profile/13292553654219380455noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-4055690688282230469.post-91816767872089764492020-03-15T21:16:00.523-07:002020-03-15T21:16:00.523-07:00Hi Lynn,
I think browning the meat does add flavor...Hi Lynn,<br />I think browning the meat does add flavor to the broth. Another one that's improved by roasting is ham bones. Roast the bone in the oven for about 25 minutes, then transfer to a stockpot and cover with water to simmer. Makes a rich broth.Lilihttps://www.blogger.com/profile/13292553654219380455noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-37651995693715050162020-03-14T08:03:53.178-07:002020-03-14T08:03:53.178-07:00As long as I've been making chicken stock and ...As long as I've been making chicken stock and soup, I've never browned the meat before, though I use left over roasted carcasses as a base. I will try this next go round. I imagine it adds flavor to the broth as well with the roasted skin. And, I too, will start using the leftover skimmed fat for veggies. Never have thought to do this. Thanks, Lili for all of your great suggestions. Y'all stay safe. LynnLynnhttps://www.blogger.com/profile/01076857756927188413noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-15753167118098448562020-03-13T13:48:55.883-07:002020-03-13T13:48:55.883-07:00Live and Learn,
I just started another pot of chic...Live and Learn,<br />I just started another pot of chicken soup and I should adjust the salt amount to about 1/3 to 1/2 of a teaspoon over a 4-inch patch in a hot pot. Then add the meat, fat side down.Lilihttps://www.blogger.com/profile/13292553654219380455noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-60555525639481363552020-03-13T11:57:47.483-07:002020-03-13T11:57:47.483-07:00Hi YHF,
When I've had whole chickens, I turn t...Hi YHF,<br />When I've had whole chickens, I turn the carcass into soup as you do.<br />That's a great idea to make yourselves eat some of the less-desirable foods now, too. I'm trying to do the same, here.<br /><br />I've been thinking beyond the 2-month mark, too, and wondering just how long we can stretch what we have now. With our garden, I think we can stretch this out for a while. It may be a lot of rice, beans and produce without much of the other foods, but that's okay. We'll do what we have to do.Lilihttps://www.blogger.com/profile/13292553654219380455noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-61863769384007625652020-03-13T11:54:16.803-07:002020-03-13T11:54:16.803-07:00Hi Live and Learn,
It's a sprinkling of salt o...Hi Live and Learn,<br />It's a sprinkling of salt over the bottom of the pan where the meat will lay, with particles about 1/8 to 1/4-inch apart, I'd guess. It's something about "rough up" the smooth surface of a stainless pan that the salt helps with. But then again, maybe this is just all in my (and my mom's) mind. I don't know. Try it and see if it works for you.Lilihttps://www.blogger.com/profile/13292553654219380455noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-6847377494343741602020-03-12T22:40:04.260-07:002020-03-12T22:40:04.260-07:00We make our chicken soup from the Costco rotisseri...We make our chicken soup from the Costco rotisserie chicken carcass (what is left after several meals of dark chicken leg parts and breast). We make our own noodles (makes the soup more special and interesting to eat since it doesn't have any choice pieces of meat). Since we're rationing our supplies, we're being selective in which ingredients to use. We have more flour than pasta, so we save the pasta for a meal that requires a lot of pasta. Thank goodness, we are not dependent on prepared foods and can make a great deal of what we eat from scratch. We've been eating beans everyday starting now, so we won't end up with only beans at the end of our semi self isolation. Now I hear the recommended stock up is 3 months of supplies. So far so good, but 3 months is going to stretch it. We will do necessary errands with caution, but not shopping. We're going to not be picky and make do. <br /><br />YHFAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-74411229387545228162020-03-12T18:35:12.609-07:002020-03-12T18:35:12.609-07:00I didn't know about the trick of putting salt ...I didn't know about the trick of putting salt in the bottom of the pan to prevent sticking. How much do you use?<br />Live and Learnhttps://www.blogger.com/profile/13493777474885053903noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-76791022593307636722020-03-12T13:19:55.242-07:002020-03-12T13:19:55.242-07:00Hi Sara,
Thanks for sharing your suggestions for f...Hi Sara,<br />Thanks for sharing your suggestions for flavoring chicken soup. Sara, you always have such good suggestions! I do have allspice berries and peppercorns, so I'll have to try that combo. I also make a garlic and ginger chicken soup. I'd forgotten about that one. I add some soy sauce and a beaten egg to that broth. It's pretty yummy.<br />Praying for safety and good spirits for all of us here, too! Lilihttps://www.blogger.com/profile/13292553654219380455noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-58281679213434890972020-03-12T13:14:11.743-07:002020-03-12T13:14:11.743-07:00Hi Angie,
Your method for cooking a lot of chicken...Hi Angie,<br />Your method for cooking a lot of chicken to freeze sounds terrific! I bet this makes nightly meal prep so much easier. Chicken and noodles sounds so yummy right now!Lilihttps://www.blogger.com/profile/13292553654219380455noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-20663740079187309152020-03-12T13:11:27.695-07:002020-03-12T13:11:27.695-07:00Hi Kris,
I thought about your mom and how this vir...Hi Kris,<br />I thought about your mom and how this virus could impact her. I have prayed that God will keep her safe through this. Nursing homes in Washington state have been hit hard this month. I anticipate some sweeping changes in the US for visitation to nursing homes during this period. Many of our local nursing homes are now banning person-to-person visitors. They're using smartphones and tablets to facilitate visitation without physical contact with family members.<br /><br />Our church just today canceled in-person services and is moving online. Almost all of the schools in the greater Seattle area have announced plans to close for an extended period. Everyone is taking this very seriously, as they should. We all need to do whatever it takes to protect those who are most vulnerable. I pray that this doesn't reach your town.Lilihttps://www.blogger.com/profile/13292553654219380455noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-32830786851045576962020-03-12T09:55:11.774-07:002020-03-12T09:55:11.774-07:00Great instructions, Lili. We don't make much...Great instructions, Lili. We don't make much chicken soup, per se, but do make chicken broth all the time as a restorative beverage. I know what you mean about dealing with the slimy hot chicken. Yuck! For broth, I just pull the chicken pieces out with tongs (as much as I can find/grab) as soon as I turn the heat off, and put it in a steel bowl to deal with when it's chilled. Then it's easier to strain the rest, too. <br /><br />Last week, I think it was Alice who was asking about flavoring chicken soup. (My apologies if it was someone else here!) I just wanted to mention that we make three basic flavors of chicken broth, in case any of the seasoning ideas are inspiring to anyone else. If we use onion, carrot, and celery, I season it with dried rosemary and whole peppercorns. If we use beets with the onion and celery, I add whole allspice and peppercorns. And we do a version with Asian vegetables, garlic and ginger. Of course, we salt them later, too. (Chicken broth doesn't taste like much without some salt or sea vegetables or something like that, even with herbs or spices.) <br /><br />I'm praying for everyone here for safety and endurance through this difficult time. <br />SaraAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-77458881984402530772020-03-12T09:37:14.284-07:002020-03-12T09:37:14.284-07:00Good technique, Lili! I occasionally will roast a...Good technique, Lili! I occasionally will roast a whole chicken--we usually get enough leftovers for another meal (sometimes 2 meals although that isn't occurring nearly as often now that I have teenagers!) and that's the meat I will use in soups/casseroles/quesadillas. I also get chicken stock from doing that, which I save to use in my soups. I used to skim the fat off the top but now I use it to saute my veggies, thanks to suggestions from you and Kristen from Frugal Girl. <br /><br />We are starting to experience a little of what I imagine you have gone through, Lili. I'm glad to see that Michigan is taking COVID 19 seriously--most of the universities decided yesterday to do online-only courses for at least a couple of weeks, and big events are being postponed or canceled. I went to Meijer this morning (at 8:00 a.m.) to stock up even more on your suggested items (bleach, tissues, etc.) and even at that early hour, when it's usually pretty quiet, there were a fair amount of people there. Sadly, many were kinda rude to other customers and staff--my ornery side wanted to tell them that rudeness won't fix the problem but I tried to just smile and be polite. Probably the biggest lifestyle change we will be making will be to keep my mom as safe as possible. I stopped by her assisted living today and talked with the nurse--while I was there, they posted a "healthy visitors only" sign and now have a hand sanitizer placed by the front door. I think we will avoid taking her to church for a couple of weeks, at least, till we get a feel for what's going on--I did take her out for a drive today as I know she gets cabin fever, but I was the only person she had to come into contact with to do that. I also spoke with the nurse about mom's cat--she is allowed to have a cat in her room, but my siblings and I do the work (scooping poop .... ) and for now, we are good to go. I am trying to think of contingency plans should the need arise. <br /><br />Anyway, all to say, thank you for your good suggestions in regards to this, Lili. I have referred to it often!Krisnoreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-69348386737310561032020-03-12T06:42:00.076-07:002020-03-12T06:42:00.076-07:00Oh, and I will post my Sweet and Sour salad dressi...Oh, and I will post my Sweet and Sour salad dressing recipe. I'm at work today, but I'll post it from home soon. :)<br /><br />AngieAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-87048870333813648062020-03-12T06:15:01.540-07:002020-03-12T06:15:01.540-07:00I have never made homemade chicken soup. My mom c...I have never made homemade chicken soup. My mom cooked a lot, but I can't remember her ever making that either. It's on my list of things to try, so thanks a bunch for the tutorial! <br /><br />I cook a lot of chicken ahead to use in meals, though, and my method is similar. I always boil the chicken, save the broth in the fridge, and put the chicken in the fridge. The next day I pull the cooked chicken, and shred it. I freeze the shredded chicken in two cup portions to use in casseroles, skillet meals, fajitas, chicken and rice, chicken and noodles, and chicken Alfredo. The broth I freeze to use as a starter of sorts for some of the above meals. For instance, I get frozen chicken broth out of the freezer to cook our noodles in for chicken Alfredo, or for chicken and noodles, or use it in place of water in stuffing.<br /><br />Enjoy your chicken soup! It sounds so good.<br /><br />Angie<br /><br />Anonymousnoreply@blogger.com