I've got some chicken soup simmering for the next 10 hours or so, close 10 qts full of a 12 qt stock pot. The chicken is 4.2 lbs. What do you do with your left over soup chicken or whatever meat you use to make a soup?
I'm going to be making a tomatoe bbq sauce and coating that on the chicken I pull out. All of the bones that are not super small will be added to my chicken bone collection. I'm thinking after 3 chickens worth of bones I will have enough for my first chicken bone soup. I usually make beef bone soup.
I approach this from the opposite direction. I cook the bones until they are completely clean and I remove them. All the meat and gooey bits are my stew base and I just add the desired vegetables. Since each bite of meat is accompanied by broth and vegetables, I don't find it tasteless at all. There are many layers of flavor and they're all good, including the flavor I still taste in the meat.
If I were ever to decide to strain my broth--which I won't because I don't like just broth--I would stir-fry the meat in reserved fat from chilled broth and season it. I'd also stir fry fresh vegetables. But I won't. :-))
I was thinking about this same thing last weekend with my latest batch of chicken stock.
The leftover meat is pretty gross to me because it's tasteless. My opinion is, if there's flavor left in the meat, then the stock didn't simmer long enough.
However, I'm frugal (i.e, cheap), and I have a hard time just tossing it. I'll nibble at, or possibly cook it up with eggs with a lot of added fat to get make it palatable.
I cooked up a big batch of beef neck bones for soup (which was delicious by the way)...
Not wanting to waste anything, I then picked the meat and connective tissue off the bones and dressed the meat up with some hot sauce and a little organic sour cream..
The flavor was quite good, but texturally it was "challenging" to say the least.
Since the meat is super flavor less, you can shred it up (usually it shreds easily) and then quickly crisp it in the cooking oil of your choice. Then you kinda get crispy meat to sprinkle on top of whatever else you cook. Or just eat it straight.
That's the soup. I haven't finalized my caccictore recipe though. The BBQ sauce need more work. I will post up pictures sometime later when I have free time.
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