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/ck/ - Food & Cooking

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10692662 No.10692662 [Reply] [Original]

I have a cold. I am making Chicken soup. Let's do this.

>> No.10692666

>>10692662
nah im good

>> No.10692667

>>10692662
Boil or ground the chicken bones for added nutrition boost. Real old school.

>> No.10692669
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10692669

Breaking chickens down. I'll use the carcasses for stock.

>> No.10692674
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10692674

>>10692667
Bones for your health

>> No.10692683
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10692683

Letting the meat marinate in some sesame oil, peanut oil, soy sauce, ginger and garlic while the stock is doing its thing

>> No.10692702
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10692702

Onions, celery, carrots, leek and a few herbs in the stock

>> No.10692778

And?

>> No.10692785

>>10692778
he's letting his stock simmer and meat marinate, be patient sperg

>> No.10692824

>>10692778
Stock will be another two hours or so at least.

In the meantime. Anyone got any uses for egg yolk?

>> No.10692827

>>10692824
caesar salad

>> No.10692831
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10692831

Update on stock

>> No.10692833
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10692833

Prepping some other veggies while we wait

>> No.10692901

>>10692833
plz dont put canned corn in that soup

>> No.10692928 [DELETED] 

>>10692662
>>10692669
>>10692674
>>10692683
>>10692702
>>10692831
>>10692831
>>10692833
WRONG WRONG WRONG, you're making this shit overcomplicated. Put the whole chicken in the pot with the gizzards, add carrots, add onion season. Bowl for a hour than take everything out, cut everything up and return back to pot. Finally you add the noodles. Don't over cook them. I can't believe how bad you Americans are at cooking.

>> No.10692934

>>10692901
This soup already is heresy. It may or may not be good, but it's not the way my babushka intended chicken soup to be.

>> No.10692937

>>10692662
>>10692669
>>10692674
>>10692683
>>10692702
>>10692831
>>10692833
WRONG WRONG WRONG, you're making this shit overcomplicated. Put the whole chicken in the pot with the gizzards, add carrots, add onion and season. Boil for a hour than take everything out, cut everything up and return back to pot. Finally you add the noodles. Don't over cook them.
Looking at your pictures, I can't believe how bad you Americans are at cooking.
>Just using the chicken breasts, wasting 90% of the chicken. Why did you even buy a whole chicken holy shit???
>marinating chicken for soup....WHY????

>> No.10692942

>>10692937
Lol. This man has unholstered his 100% pure sperg rage.

>> No.10692957

>>10692937
>marinating chicken for soup....WHY????
>he's never had teriyaki chicken soup

What a sad existence you must lead in White Flagistan

>> No.10692962

>>10692937
>>10692957
While I don't approve of OP's methods anyone who thinks boiling a whole chicken for an hour makes good broth for chicken noodle soup is pretty trashy. Break that shit down first as that is not how you make stock or broth.

>> No.10692963

>>10692937

take your pills sperg

>> No.10692968

>>10692957
I have my own cultural cuisine. Unlike you Americans who have no culture and steal other people's culturally cuisine.

>> No.10692970

>>10692962
You Americans are plain retarded. You don't cook it on high heat retard, you cook it low and let it simmer.

>> No.10692972

>>10692970
Why you so angry someone’s cooking their way and not yours? That is a sign of very non functioning autism frog

>> No.10692973

>>10692968
OP here. I am not American but I am from a democratic country who's citizens choose not to shit in the street.

I apologise for culturally appropriating your precious chicken soup.

>> No.10692975
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10692975

>>10692970
>boil it
>you don't cook it on high heat retard
>you cook it low and let it simmer
Who doesn't know how to cook again? Are you googling culinary terms as we go?

>> No.10692978

>>10692975
Nah I think he just doesn’t understand English

>> No.10692981

>>10692975
You apprentally retard, the only culinary cuisine you ever eaten is out of mcdonalds.

>> No.10692985

>>10692973
Sorry for sperging out, you wasting a whole chicken just to use the breasts for soup triggered the fuck out of me.

>> No.10692987

>>10692981
Whatever buddy. Enjoy boiling whole chickens to make stock and broth like some crazy voodoo priest.

>> No.10692992

>>10692985
>Triggered

>> No.10692995

>>10692942
>>10692963
i don't know about you guys but the spergier the board the better for me
we shouldn't be discouraging this kind of fun shit

>> No.10693004

>>10692985
I'm not sure I understand what you're trying to say here.

Somehow I am wasting whole chickens by removing the meat to add to the soup later, and then using the carcass to make stock? But your idea of throwing a whole chicken into a pot of water and boiling it for one hour is somehow better and less wasteful.

Please try to explain your reasoning.

>> No.10693010

>>10692995
Agreed. If only the robots could cook.

>> No.10693011

I've been cooking for 18 years and I never boil a whole chicken for stock nor chicken soup. all you need is backs and necks

>> No.10693016

>>10693011
Supposedly feet are good for the amount of collagen you get from all the joints? Is there truth to that?

>> No.10693044

>>10693016
feet are fantastic too - exactly for that reason

>> No.10693051
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10693051

Stocks coming along nicely.

>> No.10693055

>>10693016
Insanely good for that reason. You can get three to four quarts of stock that's the consistency of jello when cooled for one pound of chicken feet, which cost all of about 1.50-2.00USD/lb here.

>> No.10693092

Could you not reasonably:
1. throw the whole chicken in the stock
2. take off meat after it has cooked
3. return bones to get more bone flavor
4. dispose carcass
5. return cooked chicken to pot

>> No.10693103

>>10692937
Stupid fucking yuro. OP's method isn't perfect but how about you go one thread without obsessing about Americans?

>> No.10693114

>>10693092
You could. I didn't.

>> No.10693162

>>10693114
no that is fine. i suppose the other anon just thinks your way is over complicating it a bit, but it really doesn't matter.

>> No.10693165

>>10693055
so you think the chicken feet alone would be good for a stock?

>> No.10693225
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10693225

>>10692981
>culinary cuisine

>> No.10693233
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10693233

>>10693004
Not that guy, but...
You're putting all the meat into the soup anyhow right fucker? Then just let the flavor all go into the soup. Bland liquid + semi-flavor meat < unctuous broth + reduced-flavor meat.
Das it mayn.

>> No.10693238
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10693238

/ck/ lol

>> No.10693258

sperj

>> No.10693290
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10693290

Stock done. Removing bones and shit then regarding the chicken.

>> No.10693292
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10693292

Cooking up the marinated chicken. Smells great. Added corn and creamed corn to the stock too.

>> No.10693299

>>10692937
Wrong

Cut the majority of the meat off and cook the main skeleton/bones.

Cook the meat some other way like marinating it >>10692683 style

>> No.10693300
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10693300

Everything in. Going to leave this for a bit to thicken up.

>> No.10693304

>>10693299
This man is correct.

>> No.10693337
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10693337

Stirred in some egg whites and spring onion. Its done.

>> No.10693346
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10693346

>>10693337
Looks great anon, get well soon.

>> No.10693357

>>10693346
Thank you, kind friend.

>> No.10693407

>>10693337
good thread, good soup
thanks for the oc lad

>> No.10693463
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10693463

Should be enough soup to kill three colds. Freezes well.

>> No.10693477

>>10693463
excellent work
how'd it taste?

>> No.10693485

>>10693337
Looks nice and rich bro, would eat

>> No.10693487

>>10693477
Yeah it's fantastic. Loaded it with ginger to help with the cold, and the taste of the broth is great. The chicken is perhaps a little too oniony after the marinate, but nothing too severe. All in all, it's a very decent soup so I'm glad I have so much of it.

>> No.10693490

>>10692937
I didn't know these types of posters existed, he's like 79 wpm, saliva all over the screen creating little rainbow droplets, mom calling to quiet down, brother playing video games trying to explain on the mic what the commotion is to his friends
>oh that's anon... he's my brother
neck vein bulging, sipping on the perfect bowl of chicken soup.

>> No.10693567

>>10693490
The literary arts have found you well

>> No.10693943
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10693943

>>10693490

>> No.10693952

>>10692937
But I'm French so I know more about cooking than you, Muhabong.

>> No.10693987

>>10693337
I hate what you've become.

>> No.10695005

I make a lot of soup and don't ever actually read up on how to cook, just sort of learn as I go. I should probably start asking questions, first one:
Generally speaking so long as all the flavors fit the more things I put in the stock the better it will turn out, I just want fucking everything in there, right? Also what herbs do you usually use in your generic stock? I usually only put in thyme.

>> No.10695008

>>10692824
Cook hard then crumble over salad or rice. Also brush over dough before baking.

>> No.10695011

>>10695005
Flat leaf parsley goes well with vegetable soups if you use a chicken stock base. Nice compliment of flavours.

>> No.10695014

>>10692937
Do you think he threw the rest of the chicken out? Do you live in a country without freezers?

>> No.10695018

>>10695005
>Generally speaking so long as all the flavors fit the more things I put in the stock the better it will turn out
For starters, yes. Variety is a good thing. But at a point it can become absurd and you can't taste one thing apart from another. I like to combine complimentary flavors, but don't overdo it and toss the whole fridge in there.

>>generic stock
Zero herbs. Meat only. The moment you add herbs you have limited its usefulness. Add the herbs to your finished dish.

For example, if you make a chicken stock with nothing but chicken then you could use that for just about any nationality's dishes. But once you stick thyme it in it then it's useless for most Asian dishes.

>> No.10695020

>>10693238
I'd eat the right-most chicken

>> No.10695023

>>10693463
God damn I never get that much when I make soup. I need a bigger pot, or smaller bowls.

>> No.10695040

>>10695011
Thanks, parsley is pretty cheap too.

>>10695018
>Zero herbs

That's good because I can rarely afford fresh herbs. I'm not about to add dry herbs to stock either, that just sounds awful. Half the reason I make soup is to save money.
My usual is: Onions, carrots, maybe celery, broccoli stems, chicken/turkey bones, sometimes I'll add scraps like potato skins I didn't peel thin enough.

>> No.10695341

>>10695018
>Meat only
I agree with this but would qualify with "meat scraps and bones only." We make a lot of different countries foods and using the standard french stock with for example nip, chink, thai or gook food won't work. Those seasonings like bay, thyme and even the mirepoix don't match the eastern spices.

>> No.10695355

>>10693346
>>10693407
>>10693485
All these ass eaters on here. The soup looks like shit, stop being in denial.

>> No.10695365

>>10693292
That is a crowded motherfucking pan.

>> No.10695387

>>10695355
>expecting ck to know jack shit about cooking
Pretty much any oc that isn't intentionally made poorly is praised just because it's oc, no matter how garbage it actually is. It's really pathetic.

>> No.10695418

Your chicken soup is a hideous abomination.

>> No.10695420

>>10693016
I use chicken feet to make bone broth, but also put in fish heads, and cow bones. They all have different types of collagen, and it's good to mix them up.

>> No.10695691

>>10693337
good thread, OP, always nice to see some OC on this godforsaken board!