Omelet wrote:

> In article >,
> notbob > wrote:
>
>
>>On 2009-02-26, hahabogus > wrote:
>>
>>
>>>seems you missed the chicken salad and chicken soup reference further down
>>>the post
>>
>>Why would I want to make chicken salad using chicken meat with all the
>>flavor leached out of it?
>>
>>nb
>
>
> Trust us, it works.
> There is no way, even with making stock, to cook ALL the flavor out of
> chicken or any other meat.

Well, yeah, but you can come damned close.

When my mother was in town I made a batch of chicken and dumplings using
a whole hen I'd gotten on sale for about three bucks.

I cut it up, browned it briefly, then pulled the breast meat out and
refrigerated it to add back to the stew later.

Sweated the remainder then made a slow simmered stock.

I thought my mom was going to hyperventilate when I told her that I did
indeed mean to discard the meat from the parts I'd used to create the
stock, never mind that it had the flavor and texture of terrycloth,
which I demonstrated by having her actually taste it.

It was edible, certainly. Nobody would have gotten sick from consuming
it. But it had no place in the dish I was trying to create.

Yeah, I know... Starving children in Ethiopia...

Sue me.
(Hungry flyball dogs in St. Peters were well served)