"Goomba38" > wrote in message
...
> villa deauville wrote:
> > Hi,
> > Discovedred this ng by accident and have a question.How can you stop a
> > chicken falling apart while making the soup?
> > How can I prevent this ?
>
> I don't think I've ever seen a chicken soup with a whole chicken in it?
> Isn't "falling apart" a desired thing??
> Goomba
>

In France it is quite common to cook "Poule-au-Pot" (sp?) where a whole
chicken is poached. Towards the end of the booking time extra vegetables
are added. The broth is usually served as a starter with a slice of French
bread and gruyere cheese. The chicken is served as main course with the
vegetables. Of course if you do this with an intensively reared chicken
boosted with growth hormone then you will end up with a tasteless dish.
This type of cookery depends upon outdoor reared poultry that has had
natural time to grow (organic poultry is commonly twice as old as
intensively reared broiler chickens). The development of the thigh muscles
leads to much darker, gamier tasting meat, and the liquor/broth will develop
a much richer flavour.

Colin