Re: Chicken Soup

Dave Smith wrote:

On 2025-02-08 7:08 p.m., Carol wrote:
 

I agree, most breast isn't very good on a whole chicken except a
properly rotisseried one can be very juicy indeed.
 
Everything is relative.  I've had Turkey and Chicken breasts where
everyone raved over how tender the breast was.  I thought it was
like sawdust...

 
 
I knew a woman who gave me the impression she was a real foodie. She
hated chicken breast because he was  dry tough and flavourless. I
tried to tell her she was overcooking it. There is that small window
of doneness for chicken. A few minutes too little and it was
underdone, a few minutes too long and it is dry and  bland. Legs,
OTOH can withstand a lot of extra cooking time and just get better
and better.

Exactly.  I have only a few uses for all that pesky white meat unless
done in a rotisserie.  Chicken salad.  Raw, suits stir fry because
cooks at same time so all done together.  Feeding the dog.

Now dark meat?  Lovely stuff, excellent in long crockpot cooking and
held on low for days so 'soup's always on'.