4 tips to a better Chicken Soup

  1. Your trash is your gold. Use them.

    Whenever you have peeled, trimmed, sliced or removed unwanted parts of vegetables, they are your source of ‘sweetness’ in chicken stock. Never waste them – Tie them up in a bundle and place them into your chicken stock. Also, you may want to include leftovers like “vegetables soaked in brine”, garlic skin, carrot skin, onion skin, celery trimmings and so forth.

  2. Use the right bird – That old, organically grown bird

    Using an old female chicken bird enhances the taste of your chicken stock. When a particular meat product is aged, the strength of its own stench increases, thus leaving your stock better tasting than young ones. Organically grown birds (without any injections) will make your stock a better stock, literally.

  3. Slow boil the soup – Not blast or explode them

    Slow-boiling the chicken soup will eventually make your soup taste better — Even better if you use charcoal and maintain a light fire (after boiling) for approximately 36 hours. Love your soup tender, and it shall pour its love on your palate.

  4. Bake chicken bones and let them into the soup

    Baking chicken bones (like how you do brown stock) could actually increase the intensity of your chicken stock. If possible, add in some chicken fats and stir them into your soup later (with the remaining half of your unbaked bones).

Chicken Soup is one of the most common and used liquidized Meat-flavored liquid in the world. It can be cooked with almost any organically grown product, and serves many purposes in food preparations, consommés, etc.

There are several terms to Chicken Soup as we speak – Some call them Chicken Broth, some call them Chicken Stock, some call them Chicken Bouillon. In order to not confuse you, here are some definitions of these liquids made Chicken-style.

  1. Chicken Stock
    Usually used when a particular liquid is simmered with chicken bones/meat (and/or) with vegetables. Sometimes, they may contain certain herbs and is boiled for hours under low heat (without stirring the liquid), but no seasoning is present. (Soup is tasteless, just Chicken-sweet)
  2. Chicken Broth
    Usually used when a particular liquid is simmered with vegetables and chicken bones/meat. It’s a liquid of sorts – Not ready to be consumed but ready for Mise en Place. Usually with partial seasoning.
  3. Chicken Soup
    Usually used when a particular liquid is simmered with vegetables, chicken bones/meat, herbs & spices, and is already ready to be consumed. With seasoning.
  4. Chicken Bouillon
    Similar to chicken soup, but bouillon is an English term (borrowed from the French language) for a clear seasoned soup.

In a Chinese kitchen, you’ll usually find two common Chicken Stocks – Superior Chicken Stock and Standard Chicken Stock.

  • Superior Chicken Stock contains thick (not in texture) and rich flavors of chicken ONLY. This is usually used when fresh ingredients are available, and sauces are to be made in collaboration with these fresh ingredients. This will take days to boil, and selection of chicken – Old female bird, head, legs and giblets off with bones, skin and meat – Boiled in water for approximately 1 1/2 days.
  • Standard Chicken Stock contains thin (not in texture) and mildly rich flavors of chicken, vegetables and herbs simmered for at least 6 hours prior to its first use. This is used for general purposes like sauces for Pasta, sauces for Regular Chinese Stir-fried items, etc. Selection of chicken – Any; head, legs, giblets off with bones, skin and meat.

If you have any questions, feel free to email Food Central in the Contact tab.


One Response to “4 tips to a better Chicken Soup”

  1. Your blog is interesting!

    Keep up the good work!

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