Quoting Janis Kracht to Jim Weller <=-

when I made ribs in the instant pot, they were great, though
some of them were totally 'off the bone' done (mostly overdone
to me). It's the same with the chicken I used to make the broth
for the Miso Ramen. Though you weren't supposed to eat the
chicken, I LOVE chicken so I wanted to eat some of it.. it was
literally cooked to death Lol.. but the broth was heaven :)

That's how it is. The longer you simmer the flesh, the more flavour
transfers from it to the broth. They can't both be full flavoured at
the same time. There's an old fashioned Chinese method of boiling
chicken from back in the day when food was cooked over charcoal and
cooks were very frugal with their fuel supply. Once a meal was
prepared a pot of chicken and water went on the fire as it was going
out. The water would just barely come to a boil and then slowly cool
down as the fire died. After the next meal the process was repeated.
One then had cold, barely cooked, firm, flavourful chicken and a
very weak broth ready for the third meal. I suspect the same
scarcity of fuel was the inspiration behind stir frying small bits
of food quickly to barely done.

I have a gallon of turkey carcass broth in the freezer left over
from Thanksgiving (it's on the second Monday in October in Canada).
It had been enriched with some pork chop bones. I also have a pint
or so of meat scraps from all the bones in a separate container
ready to add back in.

Poultry and pork go together quite nicely in soups and broths.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Canja (Brazilian Ham, Chicken and Rice Soup)
Categories: Latin amer, Rice, Soups, Chicken, Ham
Yield: 12 Servings

4 lb Whole chicken; cut into
6 or 8 pieces
1 md Onion; peeled, cut in half
1 qt Chicken stock
2 qt Cold water
6 md Tomatoes; peeled, seeded and
-coarsely chopped
1 c Carrots; finely diced
1 c Raw long grain rice
Black pepper; freshly ground
1 c Cooked ham; finely diced
1 tb Fresh parsley; minced

In a 5 quart flameproof pot combine the chicken, onion, chicken
stock and water. Bring to a boil over high heat, skimming off any
scum from the surface as it forms. Reduce the heat to low, cover
and cook undisturbed for 30 minutes, or until the chicken is
tender but not falling apart.

Transfer the chicken to a plate to cool. Strain the stock through
a fine sieve into a bowl, and discard the onion. Skim off as much
of the surface fat as you can and return the stock to the pot.

Add the tomatoes, carrots, rice and a few grinding of black pepper
and bring to a boil over high heat. Reduce the heat to low, cover
and simmer stirring occasionally, for 30 minutes, or until the
rice is tender. Remove the skin from the chicken with a small,
sharp knife or your fingers. Cut the chicken meat into strips
about 1/8 inch wide and 1 to 1 1/2 inches long. Add the chicken
and ham to the simmering soup, and cook for 4 or 5 minutes to heat
them through. Stir in the parsley, taste for seasoning, and serve
at once, directly from the pot or from a large tureen.

MMMMM


Cheers

Jim


... The closer the brewery the better the beer.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Jim,

to me). It's the same with the chicken I used to make the broth
for the Miso Ramen. Though you weren't supposed to eat the
chicken, I LOVE chicken so I wanted to eat some of it.. it was
literally cooked to death Lol.. but the broth was heaven :)

That's how it is. The longer you simmer the flesh, the more flavour
transfers from it to the broth. They can't both be full flavoured at
the same time.

That's true.

There's an old fashioned Chinese method of boiling
chicken from back in the day when food was cooked over charcoal and
cooks were very frugal with their fuel supply. Once a meal was
prepared a pot of chicken and water went on the fire as it was going
out. The water would just barely come to a boil and then slowly cool
down as the fire died. After the next meal the process was repeated.
One then had cold, barely cooked, firm, flavourful chicken and a
very weak broth ready for the third meal. I suspect the same
scarcity of fuel was the inspiration behind stir frying small bits
of food quickly to barely done.

Interesting there.

I have a gallon of turkey carcass broth in the freezer left over
from Thanksgiving (it's on the second Monday in October in Canada).
It had been enriched with some pork chop bones. I also have a pint
or so of meat scraps from all the bones in a separate container
ready to add back in.

Poultry and pork go together quite nicely in soups and broths.

Sounds very tasty :)

I have an abundance of beet greens at the moment from my aerogarden, so tomorrow, I'll toss the greens in this recipe:

Scrambled Tofu with greens and rasberry chipotle sauce Moosewood: Simple Suppers

2 TB vegetable oil
1 cup chopped onions
3 garlic cloves, chopped
3 cups kale, chard or collards, rinsed and lightly drained 1 cake firm tofu
3 TB soy sauce

Rasberry Chipotle Sauce
1/3 cup rasberry fruit spread or jam 2 tsp. minced canned chipotles in adobe sauce 2 to 3 tsp. lemon juice

Heat the oil in a large skillet on Med. heat. Saute the onions in the oil for a
couple of minutes, until they begin to soften. Add the garlic and cook for another minute. Stir in the greens, cover and steam until the greens begin to wilt.

While the greens steam, in a bowl, use a fork to mash the tofu with the soy sauce. Uncover the skillet, increase the heat to high, and cook off any remaining water. Stir in the mashed tofu mixture and cook for another 3 or 4 minutes, until the tofu just begins to brown.

While the tofu cooks, make the rasberry Chipotle sauce. In a small saucepan stir together the fruit spread, chipotles and 2 TB water. Simmer on low heat for about 2 minutes until hot andy saucy. Stir in 1 teaspoon of lemon juice. Add more water if the sauce is too thick. Add more lemon juice to taste.

Serve the scrambled tofu topped with the sauce.

You can serve with toast, or on plain rice, or saffron rice.

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-3
* Origin: Prism bbs (1:261/38)