4 ms·

Serious Eats disagrees with you - apparently chicken breast makes for the most chicken-tasting stock (though thinner than using bones or wings). Unless of cours

by tomp 7y ago

Serious Eats disagrees with you - apparently chicken breast makes for the most chicken-tasting stock (though thinner than using bones or wings). Unless of course you meat "cooking" as in just chicken breast (not soup). > Instead of tasting flavorless and washed out, the chicken breast produced the cleanest-tasting stock, with the most intense chicken flavor. But it also produced the thinnest stock in terms of body. > The thigh meat also produced a light-colored stock, but it had a muddier, less clean flavor than the breast stock. > The wings produced the stock with the most body, which makes sense, given the number of cartilage-rich joints in each wing. But the flavor was also not as chicken-y as that of the breast stock. > Bones also made a stock with a less distinct chicken flavor, but they contributed some bass notes that were pleasant. > The whole chicken produced a middle-of-the-road stock: not as tasty as the chicken breast stock, but not as muddy as some of the others. https://www.seriouseats.com/2014/10/how-to-make-rich-flavorful-easy-chicken-stock.html https://www.seriouseats.com/2014/10/how-to-make-rich-flavorf...

code_duck 7y ago
But what is a chickeny flavor? I think the article refers to quality of flavor, and I’m referring to intensity and richness. Their conclusion makes sense, that stewing a whole chicken would be like an average of all the parts. The article uses a pressure cooker, which I haven’t tried. I read some articles like this when I started out making bone broth. Wing broth is this way, thighs are another, they said, etcetera. Since my goal was bone broth I didn’t consider boneless breasts - turkey breasts are great, though. Since my goal was health and allergy avoidance, I went for whole chickens as they’re my ally processed. I’m mainly now basing my analysis on plucking parts of that whole chicken at different times. Sometimes when I’m hungry I’ve bought a breast or two, boiled it, and compared to the normal stew I make, it was rather flavorless. I haven’t tried extended simmering, I admit. Surely this is opinion-based, but my belief is that making soups or saucey dishes from chopped up chicken breast with no bones is much less rich than from a whole chicken stewed overnight. Countless grandmothers through history would likely agree.

by tomp 7y ago

code_duck 7y ago

But what is a chickeny flavor? I think the article refers to quality of flavor, and I’m referring to intensity and richness. Their conclusion makes sense, that stewing a whole chicken would be like an average of all the parts. The article uses a pressure cooker, which I haven’t tried. I read some articles like this when I started out making bone broth. Wing broth is this way, thighs are another, they said, etcetera. Since my goal was bone broth I didn’t consider boneless breasts - turkey breasts are great, though. Since my goal was health and allergy avoidance, I went for whole chickens as they’re my ally processed. I’m mainly now basing my analysis on plucking parts of that whole chicken at different times. Sometimes when I’m hungry I’ve bought a breast or two, boiled it, and compared to the normal stew I make, it was rather flavorless. I haven’t tried extended simmering, I admit. Surely this is opinion-based, but my belief is that making soups or saucey dishes from chopped up chicken breast with no bones is much less rich than from a whole chicken stewed overnight. Countless grandmothers through history would likely agree.