Maybe the person who created the recipe likes using both cuts of chicken.
Personally I like using split breasts, no skin on, to use for all my basic chicken soup starts. I like to keep split breasts in the freezer so I can just toss in a pot of water, bring to a boil, then simmer and begin to cook them. Depending on the chicken it self (I always try to get organic - no junk added chicken)! As you may know some chicken is so huge and has so much added it takes longer to cook it till tender! When I begin my soup base I put the chicken in with onion powder, garlic powder, and celery powder. Then I can create whatever soup I want.
Sorry it took so long to reply, my health seems to be declining over time.
Take care,
Gloria
__._,_.___
Posted by: chefgloria1030@yahoo.com
| Reply via web post | • | Reply to sender | • | Reply to group | • | Start a New Topic | • | Messages in this topic (3) |
.
__,_._,___
