Topic: the homemade chicken soup experiment (with base)

[fried]

While we're on the subject; Has anyone tried using homemade stock in the base and if so, how much stock to water did they use?

I can't remember the taste of knorr stock cubes, but in France a lot of Maggi chicken stock cubes are used in preparing West African dishes, I started using then as it's supposedly the authentic taste, but they really are far too salty for me.

[Malc.]

In my mind, making a stock to add to a base recipe is doubling your work load. Why not simply add the chicken whole preferably or carcass to your base when cooking it down after blending? Surely this is the desired effect that is trying to be achieved. On the plus side, you'll have fantastic tasting cooked chicken to enjoy too!

[fried]

The main reason is that I make stock for use in a lot of different things and it doesn't necessarily coincide with making a base. It is generally after the missus has deboned the chicken thighs. The second reason is that I find that it can be a bit greasy if it the fat isn't skimmed off before (I remember a disasterous risotto - shudder).

I also seemed to remember that soimeone mentioned using a whole carcass in there base and found it a bit over-powering.

[DalPuri]

I never let anything go to waste so i always make stock from bones or a carcass.
The last leg of lamb i cut up went to make tikka and the bone went into a stock of mostly whole garam masala. this was strained into shot moulds and frozen.

The bone from the diced leg before that went straight into the gravy.
I haven't done a side by side to see the difference though.

One thing that i NEVER do is season my stock. This gives you more control over the final dish.

Frank. 

[spiceyokooko]

It is generally after the missus has deboned the chicken thighs.

Interesting, have you tried cooking them with the bone in?

I've been doing this myself recently, skinning chicken thighs on the bone and removing any excess fat but leaving the bone in. They cook much the same as if using diced breast, just seal the surface, but simmer for about an hour or so in the sauce. I usually add extra water to the base sauce for the additional simmer time. The fat, sinew and muscle in the chicken thigh breaks down and helps to thicken the sauce.

When done the meat falls off the bone really easily and makes for a nice change to diced breast which I find can sometimes be a bit dry given it doesn't contain any fat.

I've recently experimented with marinating chicken thighs in jerk seasoning and cooking this with base sauce, lime juice and scotch  bonnet peppers and sweet potatoes, again it makes a nice change and variation to the usual BIR style.

[fried]

I've tried using both boned and deboned chicken thighs, but I do prefer deboned in a curry. I still don't really like picking up bones that are covered in sauce

My missus hates chicken breast and luckily for me will sit and debone 5kgs at a time then pack it up and put it in the freezer. I certainly wouldn't have the patience.

[spiceyokooko]

I've tried using both boned and deboned chicken thighs, but I do prefer deboned in a curry. I still don't really like picking up bones that are covered in sauce

You don't have to pick it up! If you cook it right all the meat falls off the chicken thigh and you can just push the bone to the side of the plate. Cooking the thigh with bone in adds a bit of extra flavour too I find.

But I understand what you're saying, some people just don't like dealing with bones and grisly bits, I don't myself really but I'm prepared to deal with it for the extra benefits it offers and the different tenderness and flavour it offers over using diced breast.

We're all different!

[Secret Santa]

I can't remember the taste of knorr stock cubes

Go to the kitchen and pour a small amount of salt onto your tongue and you'll be pretty much 90% of the way to reminding you of the knorr stock cube flavour. They are intensely over salty (and no Phil, you may not disagree, as I know your taste buds have been nuked form years of eating over salty food, so you're no judge!). 

[Malc.]

Have you tried the stock pots though SS? They are a different ball game all together, compared to the stock cubes. I'd recommend them to anyone.

[Secret Santa]

Have you tried the stock pots though SS? They are a different ball game all together, compared to the stock cubes. I'd recommend them to anyone.

I absolutely have Axe and, for me, they are completely unpalatable. The flavour is nice enough if I could get over the excessive saltiness. As it happens I originally bought them for use in a base sauce and it didn't help, in my opinion. I think fresh chicken is the way to go personally (i.e. the way it used to be done).