September 30, 2010
I am a recovered vegetarian who only introduced meat-eating into my diet recently. However, as the temperature drops down, I like to cook chicken soup quite often.
Since I did not cook chicken for a long period of time in my life, I find my self quite ignorant in terms of how to clean to so that it will be odour-free when boiled in the soup.
I was listening to a chef who mentioned that you should clean it briefly with hot water while leaving the skin on. But that is exactly what I do. However, when it's cooked it still smells that foul stinking smell. How can I have an odour-free chicken for my chicken soup?
Thanks in advance for any tips. I will check back tom as I have to retire soon!!!xoxoxo
September 30, 2010
If you've not eaten meat for a very long time, you may be more sensitized to the smell of it when it cooks...if so, that will subside, your senses will adjust... OK, chicken itself
I always either buy my chicken frozen solid, keep it in the freezer & thaw it when I want it at home, or cook it the day I buy it or maybe the next, but no later, no matter what the end date is on the package. Those end dates are approximate, and chicken goes off much faster than red meat. I haven't scouted out a source of fresh (never frozen) chicken here locally, but the rule of thumb applies: cook it up pretty quickly after you get it. I hate to waste anything, but if I get the faintest odor of being off, out it goes, I don't even try to cook it.
You can soak a chicken whole or cut up in water with a little (let's say a teaspoon or two) lemon juice for a half hour or 40 minutes, to draw out whatever blood remains in it. Cover the chicken or pieces completely with water. Pour off the water and don't use it I think that should freshen the smell. It doesn't alter the end result of your cooking to soak the chicken. Some people like to put some salt in the water, too. I do that when I roast a whole chicken. After the soak, I just pat the chicken dry. The salt is optional, but I do recommend the little shot of lemon juice.
I'll bet that fresh breast meat would have less natural smell than the darker meat parts of the chicken.
Oh, and take off the excess chicken fat...I bet you're doing that anyway. Oils and fats carry scent.
That's all I can think of. Anyone else?
September 27, 2010
Depending on where you get the chicken it could have a stronger smell. I went from buying whole chicken at the Superstore to buying from a small meat market where it was fresher. I thought the first chicken I cooked from there was rotten. I went next door and got my 70 yr old neighbor. She came and smelled it, laughed, and told me that was what chicken was SUPPOSED to smell like.
September 24, 2010
I have been a long time vegetarian and am definately more sensitive to the smells of cooking meat than meat eaters. I find the smell of boiled meats unpleasant and strong, but most people do not seem to notice as much.
The only way I know to remove that smell is to remove the chicken itself. Have you tried some of the veggie "chicken" broths for your soup? I use them often and like it very much with no fowl smells.
As for using the real chicken in your chicken soup... might just be an adjustment period until you get used to the smell of boiled meat.
When I was in high school I usually cooked for my family- and I only cooked vegetarian- so by default (or laziness) they ate vegetarian, unless they cooked for themselves. My dad would always comment about how my veggie diet changed him because when he went on business trips where he ate meat (sometimes for the first time in months) that he definately noticed the meaty/greasyness of his meals more for the first week or so.
Maybe after you make a few more chicken soups you won't notice the smell as much.
September 30, 2010
Thanks all for your great answers and tips! I agree. I have always hated the smell of boiled chicken, even when my mom cooked it.
Using lemon is much better and can have a positive result on chicken odour. Fish even smells more awful than chicken.
In summer, I go almost vegetarian, not even B.B.Q. But when the temp. drops down, I can't help but go for some chicken soup. After all, it really makes me feel good.
I will try the lemon juice thing by soaking it right after I rinse it with water for sometime. I think the best thing to do is to put it outside on my kitchen counter the nite b4 I plan to cook it, then rinse it and then soak it with water and some lemon juice for sometime. Lemon juice always works miracle on almost everything.
Yea, being vegetrian is tough. Adjustment can be stressful. But, with thanksgivings just around the corner, you can't help but have some birdie/fowl stuff around in your kitchen.
So, bon appétit to all those making chicken soup nowadays!!!
May 24, 2015
4 elements can be added to soaking water in order to remove poultry smell :
* Tbs of flour [can be used with salt without water as well]
* tsp of curry
* Lemon juice
In order to have a magnificent soup add the following:
* cardamom [slit/ split few seed pods of cardamom (aromatic black seeds give magnificent smell to your soup)]
* "Bouquet Garni" [garnished bouquet] of your own choice [mine is: cardamom, onions, bay leaves, celery, carrots (1st 3 are essential)]
check here also: http://www.wikihow.com/Make-Bouquet-Garni
I bet you'll love your chicken soup this way.
For red meat cardamom, onions, bay leaves are enough.
For lamb meat, increase the amount of cardamom and onions. [but not too many bay leaves 2-3 are quite enough]
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