In article >,
Kathleen > wrote:

> > 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...

Which is why I suggested chicken salad dear. ;-) I'd never suggest
adding it back to the soup.

I add too many other things to the salad to make it good. The meat is
just a protein source.

My recipe for chicken (or tuna) salad includes the following:

4 to 8 oz. shredded chicken meat (or drained canned tuna)
1 chopped roma tomato
1 small can minced black olives
2 stalks minced celery
Light sprinkling garlic powder
Generous sprinkling dried grated lemon peel
A scant palmful of dried dill weed
White pepper to taste

1/2 cup lime based mayo

Mix well and serve on choice of crackers (or celery sticks or lettuce
leaves if you are low carbing).

This goes quite well in lettuce wraps. ;-d
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama