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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Chicken soup is a popular way to use chicken. The type of chicken used to make soup makes a difference in how it will come out. If you are buying the chicken specifically for soup, choose a kosher pullet (which is a young female chicken that is old enough to lay eggs). Kosher pullets are raised in a free-range environment and eat natural vegetation and insects. If a kosher pullet is not available, select a soup chicken, which are usually older, female birds. The meat might be tougher than a younger chicken, but it has more flavor. Cook the chicken whole first before cutting it into pieces. This process will take longer to cook, but the chicken will release more flavor into the soup.
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meeleend > wrote:
> Kosher > pullets are raised in a free-range environment and eat natural > vegetation and insects. Empire Chicken would be surprised to learn that. -sw |
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On May 12, 10:25*pm, meeleend > wrote:
> Chicken soup is a popular way to use chicken. The type of chicken used > to make soup makes a difference in how it will come out. If you are > buying the chicken specifically for soup, choose a kosher pullet (which > is a young female chicken that is old enough to lay eggs). Kosher > pullets are raised in a free-range environment and eat natural > vegetation and insects. If a kosher pullet is not available, select a > soup chicken, which are usually older, female birds. The meat might be > tougher than a younger chicken, but it has more flavor. Cook the > chicken whole first before cutting it into pieces. This process will > take longer to cook, but the chicken will release more flavor into the > soup. > > -- > meeleend This information is interesting but I live in Australia and have never seen a kosher pullet or the gender of chickens shown on the packaging. Do you have any suggestions for the best type of chicken to use in Australia? |
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On May 12, 8:26�pm, wrote:
> On May 12, 10:25�pm, meeleend > wrote: > > > Chicken soup is a popular way to use chicken. The type of chicken used > > to make soup makes a difference in how it will come out. If you are > > buying the chicken specifically for soup, choose a kosher pullet (which > > is a young female chicken that is old enough to lay eggs). Kosher > > pullets are raised in a free-range environment and eat natural > > vegetation and insects. If a kosher pullet is not available, select a > > soup chicken, which are usually older, female birds. The meat might be > > tougher than a younger chicken, but it has more flavor. Cook the > > chicken whole first before cutting it into pieces. This process will > > take longer to cook, but the chicken will release more flavor into the > > soup. > > > -- > > meeleend > > This information is interesting but I live in Australia and have never > seen a kosher pullet or the gender of chickens shown on the > packaging. �Do you have any suggestions for the best type of chicken > to use in Australia? Same as anywhere else on the planet... a stewing hen... typically an old hen that has stopped laying, ie. cyberfowl. |
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On May 13, 11:17Â*am, Sheldon > wrote:
> On May 12, 8:26�pm, wrote: > > > > > > > On May 12, 10:25�pm, meeleend > wrote: > > > > Chicken soup is a popular way to use chicken. The type of chicken used > > > to make soup makes a difference in how it will come out. If you are > > > buying the chicken specifically for soup, choose a kosher pullet (which > > > is a young female chicken that is old enough to lay eggs). Kosher > > > pullets are raised in a free-range environment and eat natural > > > vegetation and insects. If a kosher pullet is not available, select a > > > soup chicken, which are usually older, female birds. The meat might be > > > tougher than a younger chicken, but it has more flavor. Cook the > > > chicken whole first before cutting it into pieces. This process will > > > take longer to cook, but the chicken will release more flavor into the > > > soup. > > > > -- > > > meeleend > > > This information is interesting but I live in Australia and have never > > seen a kosher pullet or the gender of chickens shown on the > > packaging. �Do you have any suggestions for the best type of chicken > > to use in Australia? > > Same as anywhere else on the planet... a stewing hen... typically an > old hen that has stopped laying, ie. cyberfowl.- Hide quoted text - > > - Show quoted text - Thanks. Now I know what to suggest when my friends complain that their chooks have stopped laying. Dizzy |
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![]() "Sheldon" > wrote in message ... On May 12, 8:26?pm, wrote: > On May 12, 10:25?pm, meeleend > wrote: > > > Chicken soup is a popular way to use chicken. The type of chicken used > > to make soup makes a difference in how it will come out. If you are > > buying the chicken specifically for soup, choose a kosher pullet (which > > is a young female chicken that is old enough to lay eggs). Kosher > > pullets are raised in a free-range environment and eat natural >Same as anywhere else on the planet... a stewing hen... >typically an >old hen that has stopped laying, ie. cyberfowl. That wasn't half bad, you smarmy old man. Every now and then you show a spark. |
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In article >, Sheldon > wrote:
>On May 12, 8:26=EF=BF=BDpm, wrote: >> On May 12, 10:25=EF=BF=BDpm, meeleend > wrote: >> >> > Chicken soup is a popular way to use chicken. The type of chicken used >> > to make soup makes a difference in how it will come out. If you are >> > buying the chicken specifically for soup, choose a kosher pullet (which >> > is a young female chicken that is old enough to lay eggs). Kosher >> > pullets are raised in a free-range environment and eat natural >> > vegetation and insects. If a kosher pullet is not available, select a >> > soup chicken, which are usually older, female birds. The meat might be >> > tougher than a younger chicken, but it has more flavor. Cook the >> > chicken whole first before cutting it into pieces. This process will >> > take longer to cook, but the chicken will release more flavor into the >> > soup. >> >> This information is interesting but I live in Australia and have never >> seen a kosher pullet or the gender of chickens shown on the >> packaging. Do you have any suggestions for the best type of chicken >> to use in Australia? > >Same as anywhere else on the planet... a stewing hen... typically an >old hen that has stopped laying, ie. cyberfowl. Thirty something years ago you could buy "boiling hens" here in Oz pretty much as you describe them. However, I haven't seen the things in the local supermarkets for decades now. Would be interesting to know if they're still available in the big smokes further south. [Cross-posted to aus.food] Cheers, Phred. -- LID |
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In article >,
"ant" > wrote: >There's a bundle of bones in the > freezer that made some excellent stock and will do so again. So how many times do you re-boil previously boiled chicken bones? At some point, do you grind them up and throw them in the garden? Just curious. leo |
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I think the best thing you can do is to roast the bones along with your
mirepoix, before adding it the cold water and simmering slowly( I use a slow cooker). Using the actual chicken meat (apart from the leftover bits clinging to the carcass after you've roasted it or whatever) isn't necessary for a full flavoured stock, and isn't very economical either, especially if you buy free-range/organic chooks. Bay leaves, dried or otherwise are an essential, and parsley stalks are another good 'neutral' enhancer that won't limit what the stock can be used for. Maggie Beer has some good tips he http://www.abc.net.au/tv/cookandchef/txt/s1906088.htm "Leonard Blaisdell" > wrote in message ... > In article >, > "ant" > wrote: > >>There's a bundle of bones in the >> freezer that made some excellent stock and will do so again. > > So how many times do you re-boil previously boiled chicken bones? At > some point, do you grind them up and throw them in the garden? Just > curious. |
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ant wrote:
> Phred wrote: > > In article > > >, > >Sheldon > wrote: > > > On May 12, 8:26=EF=BF=BDpm, wrote: > > > > On May 12, 10:25=EF=BF=BDpm, meeleend > > wrote: > > > > > >>>> Kosher pullets are raised in a free-range environment and > > > > > eat natural vegetation and insects. > > > > > > > > This information is interesting but I live in Australia and have > > > > never > > > > seen a kosher pullet or the gender of chickens shown on the > > > > packaging. Do you have any suggestions for the best type of > > > > chicken to use in Australia? > > > > > > Same as anywhere else on the planet... a stewing hen... typically > > > an old hen that has stopped laying, ie. cyberfowl. > > > > Thirty something years ago you could buy "boiling hens" here in Oz > > pretty much as you describe them. However, I haven't seen the > > things in the local supermarkets for decades now. Would be > > interesting to know if they're still available in the big smokes > > further south. [Cross-posted to aus.food] > > It's hard to find "tasty" chooks these days. It sounds like this > Kosher bird is a young, free range chook. But many have commented > that free-range, whilst being morally right, are the same breeds of > hen and are just as tasteless as the mass produced ones. I'm trying > to remember if it's Kosher or Halal where you're forbidden to eat an > animal that eats other animals... no carnivores. I think that's halal > though. Kosher for sure, but might also be Halal. > Best chook to use to make stock is a cheap chook! and then cook it, > by roasting or however you like. Then cut it up, and put into COLD > water in a big pot, and bring gently to the simmer. I do a soak and > simmer series of cycles over a day or so. Strain off the stock and > freeze. And then I re-cook the chook, and use it again! There's a > bundle of bones in the freezer that made some excellent stock and > will do so again. -- Dan Goodman "I have always depended on the kindness of stranglers." Tennessee Williams, A Streetcar Named Expire Journal http://dsgood.livejournal.com Futures http://clerkfuturist.wordpress.com mirror 1: http://dsgood.insanejournal.com mirror 2: http://dsgood.wordpress.com Links http://del.icio.us/dsgood |
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Leonard Blaisdell wrote:
> In article >, > "ant" > wrote: > > > There's a bundle of bones in the > > freezer that made some excellent stock and will do so again. > > So how many times do you re-boil previously boiled chicken bones? At > some point, do you grind them up and throw them in the garden? Just > curious. After a certain point, they disintegrate. -- Dan Goodman "I have always depended on the kindness of stranglers." Tennessee Williams, A Streetcar Named Expire Journal http://dsgood.livejournal.com Futures http://clerkfuturist.wordpress.com mirror 1: http://dsgood.insanejournal.com mirror 2: http://dsgood.wordpress.com Links http://del.icio.us/dsgood |
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In article >,
(Phred) wrote: > Thirty something years ago you could buy "boiling hens" here in Oz > pretty much as you describe them. However, I haven't seen the things > in the local supermarkets for decades now. Would be interesting to > know if they're still available in the big smokes further south. Certainly they are available in (western) Sydney. Try an Asian butchery or chicken shop. -- Chookie -- Sydney, Australia (Replace "foulspambegone" with "optushome" to reply) http://chookiesbackyard.blogspot.com/ |
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Leonard Blaisdell wrote:
> In article >, > "ant" > wrote: > >> There's a bundle of bones in the >> freezer that made some excellent stock and will do so again. > > So how many times do you re-boil previously boiled chicken bones? At > some point, do you grind them up and throw them in the garden? Just > curious. When they stop smelling good and become bland. So far they keep coming good if I grill or bake them a bit before doing some more stock. I just chuck em under the trees when they're dead, and the local foxes or feral cats make off with them. -- ant Don't try to email me! I'm using the latest spammer/scammer's email addy. |
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Giusi > wrote:
> I buy them here, but they are not always big. Same here. Such a hen is called Suppenhunh (soup hen) here and it is instructive to see these emaciated specimens lying next to the ultra-plump chicken destined for roasting or baking. > They are often sold by the > half, too, which I think reflects that it may be mostly older people who > know to use them. Here, they are generally sold whole. > We can also buy young roosters labeled exactly that. Sold here as "(Brat)Hähnchen", but this does not mean they are really roosters. In the supermarket, "Hähnchen" tend to be interchangeable with "Hühnchen"... I do not know if it is different in Italy. Victor |
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"Victor Sack" > ha scritto nel messaggio
.. . > Giusi > wrote: >> We can also buy young roosters labeled exactly that. > > Sold here as "(Brat)Hähnchen", but this does not mean they are really > roosters. In the supermarket, "Hähnchen" tend to be interchangeable > with "Hühnchen"... I do not know if it is different in Italy. > > Victor No mistaking galletto unless there is a sex change operation involved, in which case he becomes a capone and costs more. |
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![]() Quote:
Hi, You have suggestion for the best type of chicken to use in Australia? then go to this site..... ACMF |
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