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

Of course, there's the solution of using a
flavorsome stock made with a spare chicken or
at least bones and scraps. That's the inspiration
for such things as demiglace sauces.

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

White-cooked chicken broth needn't be weak. One
can cook meats in successively stronger liquids
until the broth becomes itself worth the trouble.
And I reiterate that there is great value in bones
and scraps. And another thing about this style of
cooking - it produces an incomparably tender and
velvety-textured meat, possibly my favorite chicken
except for roasted medium-rare, so fuel parsimony
is not the only reason for this method.

scarcity of fuel was the inspiration behind stir frying small bits
of food quickly to barely done.

I always thought that it tasted especially good
that way. Actually, one counterargument to your
hypothesis is that stir-frying quickly requires
an overplus of heat and therefore of burnables. Try
doing a saute of any kind out of a twig fire and
see what I mean (I have, in fact, done a successful
broil from a twig fire, but it took a massive amount
of time and patience, plus lots of extra twigs.

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.

Poultry and pork go decently together pretty much
always. Pork goes with everything.

Title: Canja (Brazilian Ham, Chicken and Rice Soup)

My hopeful eyes thought that said ganja.

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

What if you live in Golden, Colorado or Merrimac,
New Hampshire?

Ichabod Crane's innards
categories: Halloween, main, sausage
servings: 16

1 Tb oil
6 md onions, quartered and sliced
2 cloves garlic, minced
4 to 6 fresh jalapeno peppers, cored and sliced
3/4 c brown sugar
3 lb bratwurst or other uncured sausage
- preferably attached with casings
2 12 oz bottles beer
2 ts caraway seeds

Heat the vegetable oil over medium heat in a large
Dutch oven. Add the onions, garlic, and jalapenos.
Stir over medium heat until the onions begin to
soften. Add the sausages (don't separate them -
they look more like intestines when they are
connected by the casings). Sprinkle with the brown
sugar; pour the beer over all and sprinkle with the
caraway seeds. Cover and bring to a boil. Turn down
to a simmer; tilt the lid slightly and let the
mixture cook down until there is very little liquid,
about 2 hr, stirring occasionally.

Serve on buns with plenty of good hot mustard.

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