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    Chicken Soup for the BGE

    Posts: 5,321
    in EggHead Forum
    Roasted a whole chicken last night, for the first time in a long time.  I prefer parts because I can control the finish time better.  When I do a whole chicken this style, I always block the neck to keep moisture in with whatever fruit is laying around, or an onion.  Tonight it was a nectarine and the core of a pineapple.

    Got a late start, and by the time it was finished we didn't have much appetite.  The Spouse had a thigh, and I had a few scraps, we'd already eaten some fruit salad.

    So today I had most of a roasted chicken to deal with.  Into the pot to boil briefly, then sit for a couple hours in the hot water.  Stripped of all the usable meat, and back into the pot with some veggies and spices, and voila, chicken soup.  After the heat is turned off, for the ingredients to get friendly, I slosh in a couple of cups of white wine.Pretty darned good, if i say so myself.

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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    • Posts: 5,321
      Looking at the photos, I now wish I'd kept the drip pan juice.  I will do that from now on, and if I don't use it in a day or two just toss it out. 

      XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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    • Posts: 1,926
      Will remember this for the fall/winter

      _______________________________________________________________
      LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

      Garnerville, NY
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    • Posts: 16,025
      Omg that looks good... I'll take some now.
      Green egg, dead animal and alcohol. The "Boro".. TN 
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    • Posts: 171
      I've been saving my chicken backbones from spatched chickens.  After I have 3-4 lbs. I'm going to make some homemade chicken stock and then use that as a base for some homemade chicken soup.  Your soup looks great with the mushrooms and mirepoix!  I'll have to keep that in mind and use mushrooms with my soup.  
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    • Posts: 2,167

      Wow!  My next spatchcock is gonna give up soup like that.

      Beautiful.

      John in the Willamette Valley of Oregon
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    • Posts: 5,321
      edited August 2013
      Here is the yield for most of a regular sized roaster.  The one on the left is very hearty, almost chicken stew (I thought about adding a little flour to thicken it).  The middle one came out of the bottom of the pot, and has plenty of chicken, but it is small, broken down pieces.  It is definitely different in texture but not taste.  On the right is just stock which I am using to make rice tonight.

      The important thing here is to remember the chicken is already cooked.  With a raw chicken you boil it a lot more.  For this it was simmered briefly and then left to sit in the hot water with the heat off for a couple of hours before stripping the meat.

      We use beef scraps and bones to make soup too.

      XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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    • Posts: 99
      If life gives you leftover chicken, make soup.
      Live on beautiful Lake Hartwell GA
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    • Posts: 2,077
      the color on the skin of it roasted is picture perfect!  great work!

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    • Posts: 3,196
      That looks really good.  I like the color on that skin, is that a brown sugar rub you used?
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    • Posts: 5,321
      Grill Masters Montreal Chicken rub.

      XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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    • Posts: 1,705
      That bowl of soup photo with all the mushrooms looks fantastic! Great idea. I'll be bookmarking this for later! Thanks Doc
      LBGE
      Go Dawgs! - Marietta, GA
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