Re: Chicken Soup

Michael Trew wrote:

On 2/4/2025 4:42 PM, ItsJoanNotJoAnn wrote:

On Tue, 4 Feb 2025 14:47:33 +0000, Dave Smith wrote:
 

I used the carcass of our Sunday night chicken to make soup. I
confess that I had never had a lot of success with chicken soup
in the past and for some reason I used the same method. I
stripped the meat off the bones and threw them into a pot. I
chopped some onion, carrot and celery, squashed a clove of garlic
and tossed them into a pot along with some bay leaf and some
pepper and pan drippings, added some boiling water and simmered
it for about two hours. I strained the broth and then picked out
the bones and gristly bits and returned the aromatics to the
broth.

 
I would think that you'd have a better broth if you simmered it
longer.   I usually let it simmer low and slow for at least 6 hours
when making poultry stock.  Sometimes longer for a nice thick bone
broth.  I've made great broth with the gas range as low as it can go,
simmering overnight.

I put it in the crockpot on low for 12 hours or longer.  It doesn't
suffer from overcooking.