The dish is chicken and dumplings, and I have made delicious versions many times just with the general method of my Southern family. This is essentially to boil a whole chicken, remove gnarly bits (harder than it sounds!), add dumplings. Today I thought I would part out the chicken, make the stock with the back and wings and ribs, then add the parts (bone in) back in to gently poach, with the thought I could achieve more tender, moist, consistent chicken meat. And I’m wondering if it makes any sense to salt and otherwise flavor the parts while they are in the fridge waiting. Could that possibly still have influence in a poaching environment? I’m thinking this is all about competing salt content between the meat and the broth? Thanks.
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