Originally Posted by chefedb
Assorted herbs and spices should be used, to achieve different degrees of flavor.
Well, I use a bay leaf & parsley,S&P I keep it simple perhaps too simple. I've heard of sticking the onion with a couple of cloves, but never quite understood it. I'd be interested in your suggestions perhaps Rosemary would be a good addition. What do you mean by different degrees are there specific herbs you like to use for different affects . Which ones do you think are best, perhaps chives ?
Originally Posted by Koukouvagia
I don't understand the question, do you need advice for making stock or for making soup? How are you making your soup and stock now?
My question greatly pertains to the making of Classic chicken soup V. a soup, that could almost just as well reminded one, of a nice stock. I know there are variations of the soup, and perhaps some what of the stock as well, but a cultured pallet, should in tasting be able to say this is a really fine soup and not just a stock pretending to be a soup. A chicken soup should have something cohesive about it that says this is a finished product . This doesn't need anything except a bit of salt-and-pepper perhaps.
Quot]=Originally Posted by ordo
To gain control, practice for the next 2 years:
1. Supermarket hormone chickens against free range chickens.
2. With or without skin.
3. Departing from cold water, chicken pieces and veggies vs. departing from browning the chicken pieces (and eventually the mirepoix) for a fond brun.
4. Deglacing or not and with what: wine, brandy, port, etc.
5. Trying differente herbs and spices.
6. Reducing or not. How much?
7.Sieving or not.
As you see, we're here to make your life easier.
love the skin!, Deglacing ? how ? There are a couple of free range brands at the supermarket, no ? . I worry about many butcher shops that, although their chickens are fresh, no one seems to know where they come from.( N.Y.C.) Which combination of herbs and spices? Wine, Brandy, port, please explain. How would you do the simplest chicken soup possible to get the most pure and light affect ( a little like the Chinese do it at there best . But not chinese. ) (and not typically in Chinese American places ) I think they use a lot of skin and fat?. I can imagine the best ingredients and the best chicken would be critical for this, especially.
I had some success once, with an old Hen from the farmers market ,I went to some years ago .
I am on a budget, that's the other thing .I can't really afford a $23 chicken? (On a regular basis) (might as well get a Duck) or would this make all the difference ? Sorry if the question seems naïve.
Browning the chicken pieces, sounds like what I learned, about in making brown chicken stock. Then there is a brown chicken soup?yes.How best is it done ?(different post ? )
Originally Posted by MaryB
Bones give the fuller richer mouth feel from the collagen in the connective tissue, skin adds fat and a lot of that chicken flavor I associate with a really good chicken base. Most of the grocery store chicken is so tasteless that you need it all to get a good flavor in my opinion.
I couldn't agree more.
Oh, and I use ,carrots, celery ,onion, a small turnip & leak. Probably doing that right.
Edited by AlexB - 10/19/14 at 9:12pm