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chicken used in a broth

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post #1 of 9
Thread Starter 
Hello folks, my name is Kevin and I'm new to the forum. I am making my first broth today to use in egg drop soup tomorrow. I am using about 2 pounds of thighs. I was curious what other folks do with the chicken after the broth is done. I've heard that the chicken is tasteless because the hours of cooking draw all of that out, however I am skeptical of that. I'd be interested in using that meat for sandwiches. Thoughts? I was also wondering if after the broth is complete, and after I remove the chicken from the bones, will those bones have enough left in 'em to make a full fledged stock? I do realize the amount of bone here is very little and would not be enough for a stock, but just a curious question.

Thanks for your input!
post #2 of 9

Make chicken salad where you sdd the flavor to it. Or a creamed chicken dish. Do not waste it.  No not enough flavor after cooking the thighs to use bones again . You would have to add more bones.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #3 of 9
Thread Starter 
Thanks. The egg drop soup turned out fabulous!
post #4 of 9

I was going to say chicken salad as well.

post #5 of 9

Glad the egg drop soup turned out well. In the future what you can do is simmer the chicken until the meat is cooked, then remove the meat from the bones to use for whatever and return the bones to the stock pot for further simmering. That way the meat doesn't get overcooked and the bones get to yield all their gelatin and flavor.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #6 of 9

Made a BIG batch of chicken stock a few weeks ago... pressure canned for pantry shelf and later use.  I used thighs that I got at the DOLLAR STORE (frozen)... of all places.  Thighs are probably my least favorite part, so wasn't even think about what would happed to the meat after it gave up everything for the stock.  When I had a dog... what to do with it would have been a total no-brainer.  Thought if CAT liked it... that would be a LOT of meals (6 big thighs)... but she nibbled a little bit and then just walked away.

post #7 of 9
Thread Starter 
Quote:
Originally Posted by cheflayne View Post

Glad the egg drop soup turned out well. In the future what you can do is simmer the chicken until the meat is cooked, then remove the meat from the bones to use for whatever and return the bones to the stock pot for further simmering. That way the meat doesn't get overcooked and the bones get to yield all their gelatin and flavor.

Interesting you mention deboning and returning. I used a slow cooker chicken broth recipe for this and it mentioned optionally taking the meat from the bones after about 5 hours (half the time) and returning the bones to the crock pot. I will try this next time for sure to see how it tastes. Thanks
post #8 of 9

I was thinking more like 30 minutes or less to cook the meat before removing and deboning.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #9 of 9

After 5 hours, I do not think there would be to much meat left on the bone and what would would be  like the chicken in Cambells Soup, way overcooked.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
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