tag:blogger.com,1999:blog-1940700812298880958.post3679882734890759741..comments2023-12-23T08:33:46.547-06:00Comments on Pinch: On the Menu This WeekKatie Fairbankhttp://www.blogger.com/profile/15875240045596233328noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-1940700812298880958.post-5083197069572431972009-10-06T21:35:00.757-05:002009-10-06T21:35:00.757-05:00Hey Kristin! I've tried that, the roasted bone...Hey Kristin! I've tried that, the roasted bones thing. Actually I jstu did it a few weeks ago (tho I bought a roasted chicken at WF - I really do hate dealing with a whole, uncooked bird!). When you do it this way does it get all gelatinous in the fridge like mine did? The whole bowl just turned into aspic overnite. it was supergross.Katie Fairbankhttps://www.blogger.com/profile/15875240045596233328noreply@blogger.comtag:blogger.com,1999:blog-1940700812298880958.post-80313960421065925132009-10-05T21:45:38.114-05:002009-10-05T21:45:38.114-05:00I always make my chicken soup or broth after I hav...I always make my chicken soup or broth after I have already roasted a chicken - after we have eaten what we want for that meal, I pick the (cooked) meat off the bones, throw the bones and scraps into a pot, maybe with an onion or carrot or other veggie for flavor, cover with water and boil for a few hours before I go to bed. Turn it off, let it sit in the pot overnight, boil again the next day, then strain and either cool and freeze to have broth on hand for cooking, or if I am making chicken soup, at that point I will add seasonings, veggies, cooked chicken, barley, rice or egg noodles, and a pinch of nutitional yeast for flavor. <br />-KristinAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1940700812298880958.post-63094846323339420852009-10-05T21:32:01.482-05:002009-10-05T21:32:01.482-05:00Oh, thanks! Very good advice - especially with the...Oh, thanks! Very good advice - especially with the bones going back in. And I DO want it chicken-y, so I'll keep the carrots and celery out until the broth is well flavored on its own.Katie Fairbankhttps://www.blogger.com/profile/15875240045596233328noreply@blogger.comtag:blogger.com,1999:blog-1940700812298880958.post-51409860551259684442009-10-05T20:49:41.129-05:002009-10-05T20:49:41.129-05:00Chicken soup is highly personal, but these would b...Chicken soup is highly personal, but these would be my suggestions: After removing the meat so that it doesn't overcook, throw the bones back in and let it simmer for another 4 (!) hours. It's a Cooks Illustrated tip I picked up a while back. Lots of flavor in the bones. Also, if it doesn't disgust you too much, keep all the fat in there while it simmers. The fat imparts a lot of chicken flavor. You definitely want to remove it later with a separator before turning it into soup. Finally, for the chickeniest-flavored broth, skip boiling any vegetables with the carcass except for an onion. Add whatever fresh vegetables to the soup you like, but you might not want to complicate the flavor of the broth too much. Good luck!Unknownhttps://www.blogger.com/profile/16180286956431837837noreply@blogger.com