Guest guest Posted April 10, 2004 Report Share Posted April 10, 2004 Hi , I don't know why Sally suggests peeling the carrots. Sometimes I peel mine, sometimes not... if they're really fresh and organically raised I might only scrub them. I've been making chicken soup and stock for many years. Usually, I boil the whole bird for hours on end and get a delicious soup. But, I find cooking the meat this long makes it dry and hard to digest. (Or maybe it's because I'm getting older and my digestion isn't what it used to be?). Anyhow, the meat is still great for chicken salad, given enough mayonnaise. I think your parents suggestion is a good one though, if you want to enjoy eating the meat. Leave that skin in the soup though as it gives flavour! Eleanor > i've been making the chicken stock and have two questions: > > 1) why does sally say to peel the carrots? > i've always thought the greatest nutrients are in the outer skin. is > there a specific reason for this, or do you think it's just an > oversight? > > 2) both my mom and dad advised to remove all the chicken meat > from the bones after 1-2 hours and put back bones and > everything else to cook for the remainder of the time. they say the > stock really only needs the bones, and the chicken meat will not > be as tasty if it cooks for 6 or 7 hours. i've been doing that but > was wondering if anyone has left the meat on and felt it was > fine.... > > thanks! > julie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 10, 2004 Report Share Posted April 10, 2004 From: lunagirl32002 <<1) why does sally say to peel the carrots?>> , Sometimes the carrots skins impart a bitter taste to both cooked and raw dishes... I always peel my [organic] carrots for that reason/ <<2) both my mom and dad advised to remove all the chicken meat from the bones after 1-2 hours and put back bones and everything else to cook for the remainder of the time.>> It's good advice... you'll find that most professional cooks do it too... most times I'm too lazy/busy to follow this... as I use fresh carcasses from which I've removed most meat when cutting the chicken into portions for later use, I lose very little meat this way. Dedy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 10, 2004 Report Share Posted April 10, 2004 I second what everyone else has said. if you want tasty chicken, take it out earlier rather than later. As for the carrots, there's no more special nutrients in the very outer skin of a carrot then the insides. Organic or not, you want to peel/wash all your veggies. Just because they're organic doesn't mean some types of chemicals weren't used, or haven't migrated from the non-organic crops nearby. Besides, the dirt is in direct contact with the skin of the carrot, and the bacteria and minerals are probably lodged in the crevices. Maybe we should eat more dirt in our diet. but I peel my carrots. heheh chicken stock pg124 i've been making the chicken stock and have two questions: 1) why does sally say to peel the carrots? i've always thought the greatest nutrients are in the outer skin. is there a specific reason for this, or do you think it's just an oversight? 2) both my mom and dad advised to remove all the chicken meat from the bones after 1-2 hours and put back bones and everything else to cook for the remainder of the time. they say the stock really only needs the bones, and the chicken meat will not be as tasty if it cooks for 6 or 7 hours. i've been doing that but was wondering if anyone has left the meat on and felt it was fine.... thanks! julie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2004 Report Share Posted April 11, 2004 : Icooked the WHOLE chicken for 24 hours and the meat tasted really good! marie chicken stock pg124 i've been making the chicken stock and have two questions: 1) why does sally say to peel the carrots? i've always thought the greatest nutrients are in the outer skin. is there a specific reason for this, or do you think it's just an oversight? 2) both my mom and dad advised to remove all the chicken meat from the bones after 1-2 hours and put back bones and everything else to cook for the remainder of the time. they say the stock really only needs the bones, and the chicken meat will not be as tasty if it cooks for 6 or 7 hours. i've been doing that but was wondering if anyone has left the meat on and felt it was fine.... thanks! julie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2004 Report Share Posted April 11, 2004 I have to throw the meat away if it cooks too long. It is like cardboard. Elaine > : > Icooked the WHOLE chicken for 24 hours and the meat tasted really good! > marie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2004 Report Share Posted April 11, 2004 I have found that the best-tasting stock is when I follow I believe it's Heidi's plan (that Heidi, she's invaded my kitchen): Put all the chicken parts in the pot, cook it up for at least an hour. Remove the desirable chicken parts (thighs, legs, breasts in our case) and put em in a 400 degree oven til the skin is tasty. I usually put some herbs or lemon pepper on top too. When you're done, return the bones and drippings, if any, to the pot and keep on the hob for at least 12 hours. Strain and enjoy. Tasty! Lynn S. ------ Lynn Siprelle * web developer, writer, mama, fiber junky Editor/Publisher, The New Homemaker http://www.thenewhomemaker.com/ Celebrating 5 Years of Homemaker and Caregiver Support: 1999-2004 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2004 Report Share Posted April 11, 2004 > 2) both my mom and dad advised to remove all the chicken meat > from the bones after 1-2 hours and put back bones and > everything else to cook for the remainder of the time. they say the > stock really only needs the bones, and the chicken meat will not > be as tasty if it cooks for 6 or 7 hours. i've been doing that but > was wondering if anyone has left the meat on and felt it was > fine.... , I have found that anything longer than an hour to hour and a half makes the chicken dry, surprisingly, But take it out of hte pot earlier and it's just the best way to cook chicken ever, Jo Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2004 Report Share Posted April 11, 2004 >, >I have found that anything longer than an hour to hour and a half >makes the chicken dry, surprisingly, But take it out of hte pot >earlier and it's just the best way to cook chicken ever, > >Jo In a Mexican cookbook I have, it says that you need a tough bird (one that's been running around a lot) to stew. Maybe more connective tissue? The author said the usual chickens are too young, have no flavor. My Mom said she used to get " old stewing hens " but they don't seem to sell them anymore. -- Heidi Jean Quote Link to comment Share on other sites More sharing options...
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