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DarknWorn was right!!!!111!!!1

post #1 of 36
8/29/09 at 9:25pm
Thread Starter 
Today I boiled 5 chickens in a big stockpot with a bunch of aromatics. I then pulled all the chicken to serve in a pasta dish.

As much as I really, truly hate to admit it, DarkNWorn was right about boiling being a good way to cook chicken. It tasted good, and it was easy to get a great yield out of it.

I hate admitting this.
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post #2 of 36
8/29/09 at 9:49pm
My mom making this amazing chicken soup from the whole chicken, with some root veggies and herbs.. the taste of the boiled chicken afterwards is unbelievable.. and the broth is great as well..
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post #3 of 36
8/29/09 at 10:23pm
Wait, aren't you like a chef or something? How else would you make soup? We boiled chickens all the time, as you said, near 100% yield, and most of the chicken meat then goes to other uses. Heck, you can even make chicken soup out of the carcass of a roast chicken. ~ H
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post #4 of 36
8/29/09 at 10:25pm
Thread Starter 
I'm not a chef, but I am a cook. And usually, when I make soup, or anything for that matter, I simmer it instead of boiling it. Unless I'm blanching veg or something.
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post #5 of 36
8/29/09 at 10:26pm
three words: Coq au vin.
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post #6 of 36
8/29/09 at 10:27pm
Thread Starter 
Quote:
Originally Posted by Thomas View Post
three words: Coq au vin.

Totally diff, brah.
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post #7 of 36
8/29/09 at 10:30pm
Quote:
Originally Posted by kwilkinson View Post
Totally diff, brah.

chicken, pot, liquid, boil.

:roma:
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post #8 of 36
8/29/09 at 10:30pm
Kwilk, have you seen Tampopo? I ask because the issue of boiling a soup is addressed, and also because if you haven't seen it, you better do so right quick.
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post #9 of 36
8/29/09 at 10:40pm
Thread Starter 
Quote:
Originally Posted by Thomas View Post
chicken, pot, liquid, boil.

:roma:
:roma: indeed.
Cut lardon, cook lardon, remove. Brown chicken on all sides, remove. Add mirepoix and aromatics, sweat. Add chicken again. Cover with wine and stock. Simmer. Enjoy.
Quote:
Originally Posted by j View Post
Kwilk, have you seen Tampopo? I ask because the issue of boiling a soup is addressed, and also because if you haven't seen it, you better do so right quick.

Nope. Anyway, it's pretty stupid to get upset over boiling something, and I'm not saying people who do it aren't cooking correctly; that'd be really ridiculous. I'm just saying I don't do it that way because I prefer more gentle cooking.
What does Tampopo say about boiling a soup?
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post #10 of 36
8/29/09 at 10:43pm
Quote:
Originally Posted by kwilkinson View Post
:roma: indeed.
Cut lardon, cook lardon, remove. Brown chicken on all sides, remove. Add mirepoix and aromatics, sweat. Add chicken again. Cover with wine and stock. Simmer. Enjoy.


Nope. Anyway, it's pretty stupid to get upset over boiling something, and I'm not saying people who do it aren't cooking correctly; that'd be really ridiculous. I'm just saying I don't do it that way because I prefer more gentle cooking.
What does Tampopo say about boiling a soup?

damn you chef-y types have to complimicate everything. Frothy stuff, textures, and flavor, flavor, flavor. Next thing you know guys will start examining what they wear and posting comments on an online forum about various cuts of suits and shoe quality. Crazy, crazy world.
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post #11 of 36
8/29/09 at 10:45pm
Coq au vin is supposed to be made with a rooster. The idea is that the long braising time softens up the rather tough bird.
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post #12 of 36
8/29/09 at 10:46pm
Thread Starter 
Quote:
Originally Posted by Manton View Post
Coq au vin is supposed to be made with a rooster. The idea is that the long braising time softens up the rather tough bird.

uhduhhhhh

But would you boil it?
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post #13 of 36
8/29/09 at 10:47pm
Quote:
Originally Posted by kwilkinson View Post
Nope.
You really, really really should see it. You might have to get it on a torrent - I'm not sure if it is out on DVD. One of my top five movies for sure and tons of food fetishism (sometimes literally).
Quote:
What does Tampopo say about boiling a soup?
IIRC, if the soup boils it is ruined (for the purpose of ramen anyway), because the broth will never clear. Not sure if that is true IRL, never cared to test.
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post #14 of 36
8/29/09 at 10:48pm
Quote:
Originally Posted by kwilkinson View Post
uhduhhhhh

But would you boil it?

No. I assume that would defeat the purpose and make it tough.
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post #15 of 36
8/29/09 at 10:49pm
Thread Starter 
Quote:
Originally Posted by j View Post
You really, really really should see it. You might have to get it on a torrent - I'm not sure if it is out on DVD. One of my top five movies for sure and tons of food fetishism (sometimes literally).



IIRC, if the soup boils it is ruined (for the purpose of ramen anyway), because the broth will never clear. Not sure if that is true IRL, never cared to test.

I DO need to watch it then!

What happens is that by boiling it, the fat isn't sitting on the top, in a way that you can skim it off. Harshly boiling it breaks the fat up and emulsifies it into the soup, which makes the soup cloudy.
I like Tampopo already.
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