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What is the definitive way to make the chicken in my chicken soup absorb high salt?(please read all)

post #1 of 4
Thread Starter 

Sometimes when I make chicken soup I find the chicken absorbs a lot of salt and becomes tasty, tender and juicy as a result.  I am trying to find out why this occurs or what I can do to recreate a chicken soup which absorbs salt to the point it becomes as mentioned.  Having read around I came and tried the following things:


  1. Brine chicken in water and directly cook into soup.  Unfortunately I find the chicken doesn't come out salty at all neither is it tender or juicy. On a few occasions however it did work.
  2. Slow cooking. Hasn't worked, but on one occasion it did.
  3. Freezing to denature pores. Sometimes if you take if from the fridge it works other times it doesn't.  No way of knowing if the freezing is what caused it, probably not.
  4. Meat tenderizer. Was thinking of trying this, but am wondering if it tenderizes or actually helps meat absorb salt water?

 

Anyway there is definately a process somewhere which causes high amounts of salt to be absorbed when cooking soup otherwise it wouldn't have worked for me on a number of occasions. I need to find out what. It could be that none of the above work but there was another factor which caused the absorbtion, I have no way of knowing. Is there a definitive way to do achieve high salt absorbtion when cooking soup?

I am a beginner cook, could it be that I have done things to make salt water come out of the chicken or am not cooking properly?

 

ps: I would be grateful if someone tries some of the above methods e.g. water soup brine and see if its works, or use a method they know works. It could be that I am just cooking it all wrong and cannot find anybody to help me. If I know somebody else has done it properly then I'll know the method to do it.

 

If anyone can find the answer for me, then I apply it and it works, I will give them a large sum of money(from what I can afford).  This is not a joke.  Please don't ask why I am this desperate.

 

Thanks

 

post #2 of 4

Without definitive descriptions and precise description of exactly what you did and when for every step, it would be virtually impossible to pin-point corrective action or even replicate your results.

 

You are seeking definitive answers to vague questions concerning results that are the antithesis of standard cooking goals.

 

Though this has been addressed previously, I'm confident there are some that desire to assist you, if you can provide a rationale basis to seek help.

 

Some questions that come to mind:

  • Where are you sourcing your chicken?
  • How are you handling the chicken from the moment you purchase it?
  • What concentration of brine are you using?
  • What duration of brining as well as temperature are you following?
  • Describe the cooking process in detail, including temperatures, duration, seasoning, ingredients, and techniques employed

 

You state you are a beginning cook. As such, you will have to explain, in detail, what you do because we cannot reasonably expect you to follow techniques, procedures, and practices that experienced cooks do as second nature. Without a detailed understanding of what you are currently doing, in a form that we can relate to, any advice we can offer will be meaningless to you.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #3 of 4

I would ask you the same questions Pete did as yours are kind of vague. There are so many factors to consider. Even the water, I notice your name is Chlorinated  is the water. The chemical makup of the water could affect the soup, or stock, I have noticed this quite a bit.

Make 2 batches one with bottled or fitered water one with tap water notice the differences..

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 #4 of 4

The way I make chicken soup for full flavor follows. If you can use homemade stock.  I freeze leftover chicken carcases and then make a bunch at once which I either can or freeze. If you have to use store bought stock that is okay just add a packet or two of gelatin to give some more body.  

I heat the base of the soup, stock white wine, onion, celery, carrot bay leaf etc.  If you are using store bought stock  add the chicken bones and skin

I cut up my chicken and the veg I want in the soup 

I season all that then I roast all that until nicely brown.

when the stock tastes good remove the bones, skins, and veg

Seperate out the cooked veg and puree that and add it back to the soup

Throw in the roasted stuff and you have soup that is fully flavored

 

 

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