/ck/ - Food & Cooking

[Anonymous No.15481237]

Why is she so perfect, bros???

[Anonymous No.15481318]

Anyone have some good chicken noodle soup recipes? I've been wanting to try making some recently.

[Anonymous No.15481372]

>>15481318
U dum?

[Anonymous No.15481373]

>>15481237
because someone used a bæ leaf

[Anonymous No.15481379]

>>15481318
this recipe is fucking awesome. i don't make the stock from scratch but i'm sure that would be even better. i fucking love this.
>inb4 paula deen hurr
it's good shit

https://www.pauladeen.com/recipe/the-ladys-chicken-noodle-soup/

[Anonymous No.15481381]

>>15481373
>bæ leaf
høh?

[Anonymous No.15481392]

>>15481237
>she

[Anonymous No.15481417]

>>15481381

[Anonymous No.15481560]

Lads, making chicken soup right now
How do you make the broth for it? I'm usually a lazy fuck and just put shitloads of those Maggie bullion cubes, but I wanna do it properly this time
I just put a whole chicken in a pot, cut a big onion in two, a carrot, a potato, garlic, lots of salt and pepper, bay leaves, some chili flakes, some dried thyme(didnt have fresh) and gonna boil it slowly for 4-5 hours at least. Then gonna drain the stock, shred the chicken and start making the soup.
Am I missing something?

[Anonymous No.15481574]

>>15481373
lorteblad

[Anonymous No.15481712]

>>15481560
nope, sounds good. can throw some wings/feet in to improve the flavour.

[Anonymous No.15481784]

>>15481712
Don't have any unfortunately. Have one more whole chicken in the freezer, but ill probably roast it with some potatoes next week

[Anonymous No.15481885]

>>15481237
I would enjoy chicken noodz if every piece looked like this

[Anonymous No.15481982]

>>15481237
>dill in chicken soup
>big pieces of celery
Meh. It is pretty, though.
Ultimate is with stock (chicken carcasses, mirepoix, white wine, garlic, thyme, peppercorn) that has been reduced by 1/4, egg noodles, roasted carrots and chicken (high enough temp to get a little browning on them), and some leeks and brunoise celery.

[Anonymous No.15481991]

>>15481982
oh, and parsley stems in the stock, and some chopped leaves before eating, too

[Anonymous No.15481998]

>>15481885
Disgusting

[Anonymous No.15482253]

>>15481982
Can I make a stock with a roasted chicken carcass or does it have to be raw chicken?

[Anonymous No.15482259]

>>15481237
Its unironically my favorite food and my last death row meal.

[Anonymous No.15482265]

>>15481237
why do the canned chicken noodle soups always make me hungrier than before I ate them

[Anonymous No.15482274]

>>15481560
Always add a small pack of chicken livers to the soup. Elevates the taste.

[Anonymous No.15482318]

>>15481560
I boil for about an hour, take out the chicken and remove the breasts (and thigh meat if I'm not lazy). Then I toss the rest back in to boil. Boiling the whole chicken for four hours will give you really dry stringy meat even if you shred it. I find that pulling off the big pieces of meat at the one hour mark gives enough time for flavour extraction while still having tender meat.

[Anonymous No.15482337]

>>15482274
really? do you add them whole, cut up or removed the bile ducts? also do you soak them in milk before hand or nah?
t. really curious because make a lot of stock every time i got leftover bones

[Anonymous No.15482362]

>>15481560
Don't salt until it's done, it can end up reducing to a point where it's too salty easily.

[Anonymous No.15482387]

>>15482274
My parents always ate chicken soup stomach and heart like it's a delicacy, but liver? Wouldn't it turn broth ugly color?

[Anonymous No.15482396]

>>15482265
A guess is that they contain more sugar than you think

[Anonymous No.15482454]

>>15482253
You can use roasted. You'll lose some of the collagen, but also won't have to skim as much fat off.

[Anonymous No.15482625]

>>15482337
>removed the bile ducts?
>soak them in milk
nigga what

[Anonymous No.15482678]

>>15482625
>he doesn't know

[Anonymous No.15482686]

>>15482337
deveining chicken livers is stupid, they're too small to notice

[Anonymous No.15482746]

>>15482625
>>15482686
sometimes they have kidney stones and you can feel them grit between your teeth, like sand
and soaking removes bitterness
i just eat a lot of liver and notice this stuff mkay

[Anonymous No.15482870]

Try this, don't add any seasoning to it. https://youtu.be/6x0Jo78q2rU

[Anonymous No.15482876]

>>15481237
Becuzz you're sigg and hab a colb.

[Anonymous No.15482885]

>>15482876

[Anonymous No.15482886]

>>15482337
You don't have to do all that with chicken livers.
In fact, I've had some very nice porkliver that I didn't bother soaking and deveining either. It's not as important as people say. Especially not for soups and stews or mincing.

[Anonymous No.15482887]

I don't like chicken noodle soup, I'm sorry anons

[Anonymous No.15483303]

>>15482887
animal

[Anonymous No.15483327]

>>15482337
add the whole. don't bother with prep. broth does a turn a tiny bit darker but it's a tradeoff for taste. 300/400 grams of liver is enough for a pot of soup

[Anonymous No.15483954]

>>15481237
nigga, do i see some fucking pickled cucumbers in there?

[Anonymous No.15483964]

Best place to buy chicken noodle soup?

[Anonymous No.15483969]

do yous throw away the veggies after making the soup or not? I usually leave the carrots and onions, get rid of the leek and the other shit

[Anonymous No.15483992]

>>15483954
no, celery

[Anonymous No.15484060]

>>15481237
>Soup
>Gendered

Fucking kill yourself

[Anonymous No.15484402]

>>15484060
shut it, tranny