In article >,
blake murphy > wrote:

> On Sat, 22 May 2010 15:43:02 -0700 (PDT), aem wrote:
>
> > On May 22, 2:45 pm, "Paco" > wrote:
> >> After poaching chicken for chicken salad, for example, the resulting broth
> >> gets strained, packaged and frozen for another future use, soup or for use
> >> as a poaching liquid again. Any opinions on whether this broth can be
> >> frozen again after it's second use or should it go down the drain?
> >
> > In my opinion, poaching chicken and making broth are opposing
> > endeavors. If you've poached the chicken for chicken salad the
> > resulting broth should have minimal chicken flavor and won't merit
> > saving or reusing. You've made every effort to keep all the flavor
> > and goodies in the chicken, not extracted it into the liquid, so enjoy
> > the chicken. If later you want soup or to poach some more chicken,
> > start over.
> >
> > This is the other side of the coin when you hear people say they make
> > chicken broth/stock and use the chicken for salad or pot pie or a la
> > king. Well, if they've done a good job of making broth the chicken
> > should be dead and tasteless because all the flavor and goodness has
> > been extracted.
> >
> > My opinion, since you asked. -aem
>
> i thought that was supposed to be how it works, too.
>
> your pal,
> blake

I've pressure cooked chicken to make soup broths and I find it to be
impossible to totally cook ALL of the flavor out of chicken meat. That
is why the meat is perfectly suitable for chicken salads or if you can
reach a happy medium cooking it, especially with other stock ingredients
(Miripois), the meat can sometimes be added back to the soup along with
fresh vegetables.
--
Peace! Om

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