Re: 4hr Chicken Broth?

[Guest guest]

You won't get the benefit of the nutrients off the bones this way and also the

carrots- if you add them- need to be cooked for 4 hours.

Some people think the soup tastes better if you roast the chicken first. Roast

it the way you like it. Then take as much meat as you can or want off the

chicken and put it in the refrigerator. Put the carcas or bones back in the soup

and cook for at least 4 hours. Strain the broth and add the meat back into it.

PJ

>

> I have tried making the chicken broth on a number of occasions following the

instructions in the BTVC book which says to cook it slowly for 4 hours but when

I do so on the lowest heat possible the chicken tastes very chewy and not very

pleasant. It seems that the chicken is vastly overcooked. Hence when I make it

nowadays I cook it on a very low heat for only 1 hour and the chicken tastes

lovely. My question is what am I doing wrong when I cook it for 4 hours? And

also, by only cooking the broth for 1 hour is that ok?

>

> Steve

> SCD - 18/12/09

> Constant nausea and stomach discomfort

> Mirtazapine 30mgs

>

[Guest guest]

> I have tried making the chicken broth on a number of occasions following the

instructions in the BTVC book which says to cook it slowly for 4 hours but when

I do so on the lowest heat possible the chicken tastes very chewy and not very

pleasant. It seems that the chicken is vastly overcooked. Hence when I make it

nowadays I cook it on a very low heat for only 1 hour and the chicken tastes

lovely. My question is what am I doing wrong when I cook it for 4 hours? And

also, by only cooking the broth for 1 hour is that ok?

After 1 hour or even less if you prefer, take the chicken pieces out and strip

it of meat then add the bones back in and keep

on cooking. Add vinegar to leach out the minerals from the bones. You can cook

the bones a lot longer than4 hours.

Mara

[Guest guest]

Steve,

I hope you are bringing the soup to a boil first and then lowering the heat to

simmer. Also drumsticks and thighs will get tender and juicy the longer you cook

them versus the breast parts which tend to get drier the longer you cook them.

Any acidic medium (as vinegar suggested by other list members) should help

soften the meat too. I have let the soup simmer for about 3 hours this way and

the meat from the drumsticks just falls off without any effort.

The longer you cook the bones the more gelatinous, and hence, nutritious is the

soup.

Suneeti (Crohns, SCD 2000)

[Guest guest]

Thanks for all the suggestions I will try them all and see

which one works for me best. Thanks again.

Steve

Chronic Nausea and Digestive System Discomfort - August 2008

SCD - 18/12/09

Mirtazapine - 30mgs