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From: "Carol" <cshenk@virginia-beach.com>
Newsgroups: rec.food.cooking
Subject: Re: Chicken Soup
Date: Mon, 10 Feb 2025 00:29:38 -0000 (UTC)
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Michael Trew wrote:

> On 2/4/2025 4:42 PM, ItsJoanNotJoAnn wrote:
> > On Tue, 4 Feb 2025 14:47:33 +0000, Dave Smith wrote:
> > 
> > > I used the carcass of our Sunday night chicken to make soup. I
> > > confess that I had never had a lot of success with chicken soup
> > > in the past and for some reason I used the same method. I
> > > stripped the meat off the bones and threw them into a pot. I
> > > chopped some onion, carrot and celery, squashed a clove of garlic
> > > and tossed them into a pot along with some bay leaf and some
> > > pepper and pan drippings, added some boiling water and simmered
> > > it for about two hours. I strained the broth and then picked out
> > > the bones and gristly bits and returned the aromatics to the
> > > broth.
> 
> I would think that you'd have a better broth if you simmered it
> longer.   I usually let it simmer low and slow for at least 6 hours
> when making poultry stock.  Sometimes longer for a nice thick bone
> broth.  I've made great broth with the gas range as low as it can go,
> simmering overnight.

I put it in the crockpot on low for 12 hours or longer.  It doesn't
suffer from overcooking.