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>From: "Marge"
>Do people brown their chicken before making the soup? or just put it in
>and let it boil?
I think browned meats give fuller flavor to soup, but for a clear broth I think
you're supposed to use raw chicken , let it come to a boil, skim the stock and
never ever stir the chicken while it simmers. Then remove the chicken,
clarify the stock with an egg white, strain the stock, bone chicken and set
aside, sautee your veggies/herbs/spices, add back the stock, simmer a bit,
add back the chicken, thicken if desired and serve.
I find it hard not to stir. *laughs*. And usually I use roasted chicken to
make soup. I don't like bones in soup, so I do make the stock and strain it,
reserving the chicken so it doesn't overcook while I get the veggies going.
Sounds like a yummy menu =) I love acorn squash- it has sort of a pumpkinny
sweetness to it.
*smiles*
Barb
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