Re: Chicken Soup

On 2/5/2025 9:15 AM, dsi1 wrote:

On Wed, 5 Feb 2025 14:23:44 +0000, Dave Smith wrote:
 

On 2025-02-05 7:15 a.m., Janet wrote:

In article <a67e0c270c42b6fee694b69bf3964d37
>

>

I can honestly say I've never made chicken soup with a
chicken carcass.  But then I don't buy a rotisserie
chicken maybe once every 10 years if that often.

>
   I never buy rotisserie chicken.

>
A lot of people seem to be proud of never buying rotisserie chicken. I
must be one of the few who thinks I should do it more often. I haven't
bought one in years. It just doesn't find our shopping system.  The
times I did buy them they were delicious and it was cheaper to buy a
freshly cook bird than it would be to buy one and cook it yourself. The
cold leftovers are almost better than the meat was hot.

 A $5 Costco Rotisserie Chicken is going to be the best deal for chicken
that you'll ever get. We'll get one, eat about half of it and then dump
the carcass in the slow cooker covered with water. You'll get more
chicken soup than you'll be able to stand. Chicken soup made with
roasted chicken will have a roasted chicken flavor that's hard to beat.
The supermarkets here will sell a roasted chicken for about $9. That's
the price they have to sell it at. Costco loses money with every chicken
they sell.
 Last night's dinner was shoyu chicken. A cup or so of shoyu was mixed
with some sugar in the rice cooker. You add enough sugar to balance out
the saltiness of the shoyu. Then add thinly sliced ginger. Chicken
thighs were added and water was added to cover the chicken. The chicken
was brought to a boil and then left in the warm setting until you're
ready to eat. The chicken is still in the rice cooker, ready to eat.
 https://photos.app.goo.gl/Kq2Ep69zX1zDXBFs7

 >
I haven't bought shoyu in a long time.  I prefer tamari.
--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.
"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton