tag:blogger.com,1999:blog-7173052990851751381.post8736386615565257409..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Roasted Chicken Broth – Part 1 of The Ultimate Chicken Noodle Soup!Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-7173052990851751381.post-5108170208501454072019-11-01T18:41:20.044-04:002019-11-01T18:41:20.044-04:00What size Dutch oven do you use? Love your recipes...What size Dutch oven do you use? Love your recipes!Grambohttps://www.blogger.com/profile/00360773620428480029noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-78664728416326919362018-11-30T19:19:50.160-05:002018-11-30T19:19:50.160-05:00This came out beautifully, and the resulting chick...This came out beautifully, and the resulting chicken noodle soup was amazing as well. Thanks so much for posting this....I've made it a half dozen times in the past few months and it is really really great! Tom in NJhttps://www.blogger.com/profile/06238355388931277870noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-16752608283461766522018-07-31T21:31:54.109-04:002018-07-31T21:31:54.109-04:00Chef I was wondering why for stock you are a 12 ho...Chef I was wondering why for stock you are a 12 hour simmer man, but for broth you simmered for much less? Anonymoushttps://www.blogger.com/profile/04455465461681975343noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-32993453137758801052016-08-31T13:46:30.590-04:002016-08-31T13:46:30.590-04:00And I'm sure I will find some way to use the m...And I'm sure I will find some way to use the meat... Maybe stick in a cold salad for filling? Not sure... the kids ate a little bit of it. LOLSeasons01https://www.blogger.com/profile/16976213165813450125noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-16425235837743742792016-08-30T16:41:10.702-04:002016-08-30T16:41:10.702-04:00Yeah.. there is no way I can't not eat some of...Yeah.. there is no way I can't not eat some of that dark meat. I guess that is my treat for being the cook right?? Ha ha... I now want a roasted thigh. Thanks a lot... Seasons01https://www.blogger.com/profile/16976213165813450125noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-25439800840545440302013-12-11T18:07:27.336-05:002013-12-11T18:07:27.336-05:00Not for certain, Jeremy, but did you leave the pot...Not for certain, Jeremy, but did you leave the pot uncovered in the roasting process?? I would think your problem lies there. 400 should be enough to brown any chicken in 45 minutes. Yardog59https://www.blogger.com/profile/05014648168473394468noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-86444526422339113682013-12-08T18:45:56.511-05:002013-12-08T18:45:56.511-05:00I'm really confused how yours turned out the w...I'm really confused how yours turned out the way it did. I roasted my chicken, which I left out to warm up to room temp, at the same temp/time as you did. My chicken came out very pale, no browning really on the bottom of the pan. Put it in for another 10 minutes, not much changed. Proceeded on with the recipe, found my chicken still a touch raw in the breasts, and my broth turned out very pale due to the little browning. How did you achieve that?!Anonymoushttps://www.blogger.com/profile/08385306578462714213noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-74539817908317567432013-10-14T15:31:56.194-04:002013-10-14T15:31:56.194-04:00Hi! Thanks for this recipe! I made it last night, ...Hi! Thanks for this recipe! I made it last night, but when I took out the chicken from the oven, the upper breast was not totally cooked yet. Should I just leave the chicken in the oven for few more minutes? Also, what do you do with the dark meat after making the broth? Do throw it out or can you use them for something else? Thanks!!!Unknownhttps://www.blogger.com/profile/01850613014113916557noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-89462363457015233282012-10-08T12:34:40.931-04:002012-10-08T12:34:40.931-04:00I burned the soup, but it was incredibly delicious...I burned the soup, but it was incredibly delicious.<br />I roasted the vegetables with the bones from several de-boned breasts used for your "Chicken & Mushrooms" recipe, but forgot about them and did not hear the timer. They roasted for over 2 hours and were very dark when i finally rescued them from the oven. The fond on the bottom of the pot was black. I assumed that the broth would be ruined, but as I had nothing to lose but some water, ketchup and garlic, I proceeded with the recipe, adding a chicken carcass from dinner the night before.<br />The resulting soup is delicious. It's about as dark as french onion soup made with beef stock and it's hard to convince others that it's really chicken soup, but they all love it. I may burn it next tile too. <br />Thanks Chef!Axel14222noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-13377440604280851792012-08-25T21:39:37.008-04:002012-08-25T21:39:37.008-04:00No tips needed! Just brown and simmer. No tips needed! Just brown and simmer. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-7571271646572959062012-08-25T21:09:10.699-04:002012-08-25T21:09:10.699-04:00Chef, in anticipation of cooler weather, I bought ...Chef, in anticipation of cooler weather, I bought a bag of frozen chicken backs at the butcher shop today. I was also inspired by your unroasted chicken stock recipe. I'm thinking of making stock (or is it broth?, I never get them straight) by roasting the backs first as you did in this recipe. Any thoughts or tips? Thanks!Axel14222noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-20945515497229540122012-04-11T10:34:33.247-04:002012-04-11T10:34:33.247-04:00no sub, just leave outno sub, just leave outChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-36377813914180483422012-04-11T06:56:51.923-04:002012-04-11T06:56:51.923-04:00Someone in my family is allergic to celery...
What...Someone in my family is allergic to celery...<br />What do I replace this with?Emerald_Mara85noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-91209825585134654342012-04-04T19:16:40.497-04:002012-04-04T19:16:40.497-04:00i suppose your right, it all tasted just fine in t...i suppose your right, it all tasted just fine in the endAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-56819740183441129442012-03-31T21:09:34.613-04:002012-03-31T21:09:34.613-04:00You can't lighten a broth! Why would you want ...You can't lighten a broth! Why would you want to?? You could add water but that would just dilute it.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-83929796811521157822012-03-31T20:36:28.678-04:002012-03-31T20:36:28.678-04:00Chef my broth ended up wayyy too dark (like beef b...Chef my broth ended up wayyy too dark (like beef broth dark) how can I fix this?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-51677225927229732122012-03-28T02:22:07.681-04:002012-03-28T02:22:07.681-04:00190? No! Where did you get that temp??190? No! Where did you get that temp??Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-11081363658553360892012-03-27T23:50:47.261-04:002012-03-27T23:50:47.261-04:00Thanks for all the great recipes Chef! I am a loy...Thanks for all the great recipes Chef! I am a loyal follower. This is my second go-round with this recipe. Absolutely sublime the first time. Do I need to make sure the chicken is cooked to 190 degrees? The first time, I did cook the bird until the breast measured 190. This time,,,not so much.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-26553850800272138282012-03-10T22:43:39.826-05:002012-03-10T22:43:39.826-05:00yes and no!yes and no!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-74019523771071313742012-03-10T22:23:05.815-05:002012-03-10T22:23:05.815-05:00Hi Chef John,
Just threw in the chicken in the ov...Hi Chef John,<br /><br />Just threw in the chicken in the over right now. Couple questions: <br /><br />1. Do you put the skin back in or leave it out?<br />2. I have a cast iron dutch oven... Does that make a difference?<br /><br />Thanks! I can't wait...<br /><br />Lillian C.K.Lillian C.K.noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-79393698861818951272012-03-05T17:41:04.525-05:002012-03-05T17:41:04.525-05:00As I mentioned on the blog for the chicken noodle ...As I mentioned on the blog for the chicken noodle soup, I made this over the past weekend (the broth on Saturday, the soup on Sunday). I actually had extra chicken bones involved because on Saturday I was making your chicken-and-mushroom-only recipe and the only breasts in the market I could get that had the skin were the split breasts. So, the bones that I cut off went into making the broth. :-D<br /><br />Somehow I ended up with an extra pint of broth. I think I'll use the extra to cook some rice in. (When I was growing up my father would make his own chicken stock and freeze it. We found that substituting the chicken stock for water when cooking rice is very tasty.)Sembazuruhttps://www.blogger.com/profile/14204414846507270963noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-48121089150429728092012-03-03T12:56:54.417-05:002012-03-03T12:56:54.417-05:00Dear Chef John - I stumbled upon your glorious web...Dear Chef John - I stumbled upon your glorious website just yesterday. My 6 yr. old daughter requested that I make her chicken noodle soup. How could I say No when she just got a really painful shot and she needed chicken-noodle-soup lovin'? Today I made it and it is sooo delish and beautiful. I really appreciate your special blend of culinary expertise and sense of humor. Thank you!Ericahttps://www.blogger.com/profile/01044372874603678129noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-33903387293641433132012-03-01T14:44:40.683-05:002012-03-01T14:44:40.683-05:00I am halfway into the recipe....I just finished th...I am halfway into the recipe....I just finished the roasting part. After the chicken cooled enough for me to handle it, and taste it), I almost fell down right there in the kitchen! The white meat was like none other! This was a revelation...usually we roast longer to make sure the dark meat is done, and that's too much fr the white meat! Will post about the final result...but I already know it will be extraordinary!Fungirlhttps://www.blogger.com/profile/05102913374042942289noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-28841807613513345632012-02-29T15:36:26.939-05:002012-02-29T15:36:26.939-05:00In reference to chlorine in tap water:
Chlorine i...In reference to chlorine in tap water:<br /> Chlorine is usually added into tap water at treatment plants as a gas. Left by itself in an open container, the chlorine gas dissipates after 24 hours. My guess is the act of boiling the water, even for a short time, will drive off any chlorine that remains in the tap water.Anonymoushttps://www.blogger.com/profile/14162171643273466309noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-68145126115873208562012-02-26T12:28:46.686-05:002012-02-26T12:28:46.686-05:00And btw: (regarding digibudi's comment) You do...And btw: (regarding digibudi's comment) You don't sound like Kermit the Frog. I am not sure if Kermit sounds differently in the Kingdom of Belgium, digibudi, but that's not at all what it sounds like in his country of origin. :)Dr. Ricehttps://www.blogger.com/profile/12291848727351294859noreply@blogger.com