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What do you do with your soup meat?

Answered on August 19, 2014
Created February 10, 2012 at 12:56 PM

I've got some chicken soup simmering for the next 10 hours or so, close 10 qts full of a 12 qt stock pot. The chicken is 4.2 lbs. What do you do with your left over soup chicken or whatever meat you use to make a soup?

I'm going to be making a tomatoe bbq sauce and coating that on the chicken I pull out. All of the bones that are not super small will be added to my chicken bone collection. I'm thinking after 3 chickens worth of bones I will have enough for my first chicken bone soup. I usually make beef bone soup.

2fd93e91bb14e641a2bac9c6033e84e2

(1614)

on February 16, 2012
at 03:08 AM

Ditto, I wouldn't ever boil meat for 10 hours. You're not adding that much to the broth. Cook the bird, clean off most of the meat, use the carcass to make the broth, and if you want to add back cooked meat into your soup, do so in the last 5-10 minutes to warm through.

Medium avatar

(19479)

on February 10, 2012
at 06:45 PM

Good call! I'll have to try that next time.

35ba1f50dad25c85ac1aa2599fe5c5cb

(2485)

on February 10, 2012
at 06:02 PM

I usually go about it the other way. I roast a chicken for dinner one night, pick off any large pieces for snacks or other recipes and leave small bits on the bone. When I've got 2-3 chicken carcasses I make soup, leaving the bits on the bone as the soup meat. Unless someone gave me an old laying hen, I wouldn't start out a whole chicken as soup.

C4f1a0c70c4e0dea507c2e346c036bbd

on February 10, 2012
at 03:40 PM

You could also do a very thick curry sauce which would cover up the texture. OR shred it.

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5 Answers

1
96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on February 10, 2012
at 03:57 PM

I approach this from the opposite direction. I cook the bones until they are completely clean and I remove them. All the meat and gooey bits are my stew base and I just add the desired vegetables. Since each bite of meat is accompanied by broth and vegetables, I don't find it tasteless at all. There are many layers of flavor and they're all good, including the flavor I still taste in the meat.

If I were ever to decide to strain my broth--which I won't because I don't like just broth--I would stir-fry the meat in reserved fat from chilled broth and season it. I'd also stir fry fresh vegetables. But I won't. :-))

0
C4f1a0c70c4e0dea507c2e346c036bbd

on February 15, 2012
at 07:38 PM

http://primallykosher.wordpress.com/2012/02/15/basic-chicken-soup-slow-cooked/

That's the soup. I haven't finalized my caccictore recipe though. The BBQ sauce need more work. I will post up pictures sometime later when I have free time.

0
Bfa1c9eacfc94a1b62f3a39b574480c6

(3700)

on February 10, 2012
at 04:26 PM

Since the meat is super flavor less, you can shred it up (usually it shreds easily) and then quickly crisp it in the cooking oil of your choice. Then you kinda get crispy meat to sprinkle on top of whatever else you cook. Or just eat it straight.

0
Medium avatar

(19479)

on February 10, 2012
at 02:16 PM

I cooked up a big batch of beef neck bones for soup (which was delicious by the way)...

what-do-you-do-with-your-soup-meat?

Not wanting to waste anything, I then picked the meat and connective tissue off the bones and dressed the meat up with some hot sauce and a little organic sour cream..

what-do-you-do-with-your-soup-meat?

The flavor was quite good, but texturally it was "challenging" to say the least.

(soup recipe if you're interested)

C4f1a0c70c4e0dea507c2e346c036bbd

on February 10, 2012
at 03:40 PM

You could also do a very thick curry sauce which would cover up the texture. OR shred it.

Medium avatar

(19479)

on February 10, 2012
at 06:45 PM

Good call! I'll have to try that next time.

0
Ef9f83cb4e1826261a44c173f733789e

on February 10, 2012
at 01:04 PM

I was thinking about this same thing last weekend with my latest batch of chicken stock.

The leftover meat is pretty gross to me because it's tasteless. My opinion is, if there's flavor left in the meat, then the stock didn't simmer long enough.

However, I'm frugal (i.e, cheap), and I have a hard time just tossing it. I'll nibble at, or possibly cook it up with eggs with a lot of added fat to get make it palatable.

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