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Chicken soup tastes like chicken stock.

post #1 of 11
Thread Starter 

There must be many recipes for chicken soup in order to gain a certain wanted quality. The last soup I cooked was quite good, but was strong enough for me to describe it, as almost like a stock. I would like to gain more  control, when I make my chicken soups . To be able to go from delicate light almost elegant   soups, to stronger darker heavier soups that may also be good for other recipes but still be a soup not a stock which I understand is mostly with bones and is cooked a lot longer than even the five hours I could be cooking the soups. 

What techniques and ingredients, so I can understand,  to be able to control exactly the kind of chicken soup I want. Sometimes I add a few gizzards to make up for the all too common problem of the American chickens, even from butcher shops, that don't have much taste.

 

thank's

Alex

post #2 of 11

Well, it will be like a stock if you're making it with stock. What else you using? Any aromatics?  Seasoning?  You're at least using mirepoix I'd imagine...

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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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post #3 of 11


Assorted herbs and spices should be used, to achieve different degrees of flavor.

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). 
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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 11

If I'm making fresh stock I usually like to gently reduce it a bit to get a better water to chix percentage.

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post #5 of 11
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?

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post #6 of 11

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.

 

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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #7 of 11

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.

post #8 of 11

Next pot of stock I make I am going to try adding chicken feet, should give off some nice gelatin.

 

I don't remember who, and I hope I don't embarrass anyone but I recall an inexperienced cook posted a question some time ago. They did their first batch of chicken stock. The next day discovered that the stock had set up like hard Jello, and they wondered if it was ruined, and what they did wrong.

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post #9 of 11

I make stock then turn that into soup - we like that hardy flavor.

post #10 of 11
Thread Starter 
Quote:
Originally Posted by chefedb View Post
 


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 ?

Quote:
Originally Posted by Koukouvagia View Post

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 View Post
 

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 ? )

Quote:
Originally Posted by MaryB View Post
 

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
post #11 of 11
Thread Starter 
Quote:
Originally Posted by Phaedrus View Post
 

Well, it will be like a stock if you're making it with stock. What else you using? Any aromatics?  Seasoning?  You're at least using mirepoix I'd imagine...


No, I'm not making it from stock I'm making it straight.

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