Why is chicken so bland these days

Discussion: Chicken Broth

- The cooking time should be at least 2 hours, it can be up to 3 hours! This makes the stock much tastier!

- Do not add the vegetables and spices until halfway through the cooking time

- The meat of a cooked chicken is certainly still usable for a frikasse or chicken soup and should never be thrown in the trash! (I've never heard anything like this - Escoffier would speak of useless waste here)

- In addition, a few veal bones enhance the taste experience.

- Bring the broth after salting it (not before) and bring it to the boil again

VooV

  • Yes, Escoffier, but this ingenious gentleman was also able to access basic products that are no longer available today. After boiling an old hen, I can grind the broken chicken into individual fibers between my fingers. I'd rather not describe how this feels in your mouth. I can tell you a thing or two about it from my own Jew. One soup hen had to last for 3 days:
    • Day 1: soup
    • Day 2: Frikasse
    • Day 3: Leftovers shredded as sauce to pasta.
  • Many toothpicks had to lose their lives with them. --vran 12:47, Sep 20, 2006 (CEST)


- "Precious Chicken Soup": Chicken soup should cook for at least 2-3 hours, as mentioned above. But there are also (Asian) variants in which the broth is cooked for 6, 12 or even 24 hours. The result is that the longer the broth is cooked, the darker the color, from golden yellow to light brown to a rich dark brown. The aroma thickens immensely over time and increasingly resembles an essence. The chicken meat used here is no longer usable afterwards, because the long cooking time only leaves bones and fibers, but the positive effect of the soup on colds is again significantly increased. In the Asian version, ingredients such as ginger, coriander and spring onions are also used.


- Maggi or instant powder should never be added to a well-prepared chicken broth. The lovage taste of Maggi is very intense and destroys the fine aroma of the broth. The same applies to the artificial aromas and flavor enhancers of instant broth. Anyone who thinks they have to add instant broth has simply not made a good broth, be it because the broth was cooked too short or because the ingredients were of inferior quality.


- When buying soup chickens one should avoid supermarket goods. These chickens are mostly too lean and poor in taste, and there is also no yellow chicken fat, the so-called Liesen or Flomen, which give the broth its color and taste. The result is mostly just a pale yellow, thin and bland broth. Soup chickens offered by poultry dealers, on the other hand, are usually much larger and fatter. They weigh 2-3 kg and the chicken fat is still included.

Can you please sign your comments so that we know who we are talking to. --Maik 15:43, Jul 11, 2007 (CEST)

Don't forget: if only the soup is important, add salt cooked (if you want even with pressure), if the meat should also be edible, then without salt boiled (The surface of the soup must almost not move, the cooking time increases immeasurably and kills nervous or impatient roommates).

Contradiction: If the broth is the most important thing, then it is cooked WITHOUT salt, if the meat is more important, then it is cooked WITH salt. The reason for this is that if you cook without salt, there is an osmotic gradient between the cooking water and the chicken and the ingredients of the chicken can diffuse into the cooking water, whereas this osmotic gradient is smaller between the chicken and salted cooking water, i.e. the ingredients of the meat rather remain in the meat. Sintlas

But that's not how it works with osmosis. It's not just about the gradient, but also about the direction in which the gradient is. If the water is unsalted, the mineral-rich chicken will draw in the liquid. If the water contains more salt than the chicken, then the chicken will release the liquid (and therefore the taste) into the water. 91.15.123.45 11:00, Nov. 4, 2008 (CET)

No! It is not the water that diffuses, but the salts and minerals contained in the water or chicken. And with unsalted water, the higher mineral concentration in the chicken leads to the migration of these minerals into the cooking water. With the same concentration in the chicken and in the cooking water, there is little or no exchange, so that the meat largely retains its ingredients, i.e. the meat remains tasty and more valuable! I'm sorry, but that's the way it is. Biology eighth grade! Sintlas

Yes yes but if you use too much salt the chicken will dry out! Physiological saline solution is needed!

If the "Juich" is to be particularly effective against colds, chickens are usedfeet cooked with. The feet (6 additional feet per soup chicken) are blanched in boiling water for 3 minutes and then freed from their yellow skin and claws, after which they are boiled with the chicken. (In southern China, people eat boiled chicken feet, usually with a red sauce, as a snack during the day on the street. Europeans who are allowed to watch this save themselves the next 1 to 3 meals)

"Juich" is the name of the chicken soup in Yiddish. It should be as fat and substantial as possible with meat, vegetables and lots of noodles (Lokschen) on the table. A "real Juich with Lokschen" would probably be called a thick stew in some parts of Germany.

The antibiotic effect of chicken soup is based on my assessment also on the antibiotics that are fed to all types of poultry farming in Europe. Therefore, everything from this source, from eggs to chicken, should be carefully dosed. florestan, 08/28/07.

Aha, what was there with you? Tobacco ?! Now they are already fighting viruses with cooked antibiotics ... Meal!


The effect of chicken soup can also be attributed to the antibiotics it contains is quite nonsense. I do not want to rule out that the meat of intensively kept chickens can contain drug residues that can have a certain physiological effect (positive or negative), but that is a special problem of modern industrial agriculture that can be discussed separately. In any case, the knowledge about the positive effects of chicken soup is much older than the use of drugs in animal breeding, and comes from times when antibiotics were not even thought of. In addition, chicken soup is mainly effective against viral diseases and viral infections, against which antibiotics are known to be ineffective. Sintlas

I also like to make a broth from hearts and stomachs. It doesn't get quite as rich as a chicken broth itself, but it is a relatively quick alternative for those cravings for chicken broth. You proceed in the same way as with normal chicken broth, only the cooking time is shortened. Richy 10/11/2010

Moved from the EXz. Disk [edit]

Chicken broth [edit]

  • Per - Everything a recipe needs. Greetings - Maik 19:00, 26 Dec. 2008 (CET)
  • Contra - The way I see it, there is still some ambiguity in the recipe. - Daniel 14:05, Jan. 6, 2009 (CET)
  • Per - After another revision, I now see no more ambiguities. --Claus 12:00, 25 Sep. 2012 (UTC)

From the exc. Disk. moved here. --Claus 13:46, Nov. 14, 2012 (UTC)