Help with Chicken Noodle Soup

[taxlady]

I'm pretty sure it's the Yukon Gold potatoes that are known to be the best all purpose potatoes here on Turtle Island (North America). Russets are your classic starchy potato. But, most potatoes can be used for most purposes, depending on how fussy you are.

 

[Andy M.]

I often buy both russets and yukon golds. The russets are good for mashed and baked. The YKs go for potato salad and roasted potatoes. Red Potatoes - not so much.

 

[dragnlaw]

I just buy potatoes, based on price, smell, packaging. But yeah, thanks taxy, Yukon are another I often buy. oh fiddle-faddle, yep, buy reds too. Fingerlings, anything that strikes my fancy at the time.

 

[caseydog]

I just buy potatoes, based on price, smell, packaging. But yeah, thanks taxy, Yukon are another I often buy. oh fiddle-faddle, yep, buy reds too. Fingerlings, anything that strikes my fancy at the time.

Fingerlings are waxy potatoes, too.

CD

 

[dragnlaw]

Good, I'll remember that casey, I can use them to polish the furniture? What else are they good for?

 

[caseydog]

What else are they good for?

Ummmmmm... eating?

CD

 

[dragnlaw]

huh... maybe?

and the starchy ones are good for your shirts?

 

[Kathleen]

Red potatoes with corned beef and cabbage!

 

[dcSaute]

potato salad . . .
the two major distinctions I'm aware of . . .

the creamy saucy kind,
the (more German imh experience) waxy oil&vinegar&herbed kind.

I like/make/serve both kinds.
for the creamy style - I use Russets - and intentionally 'over cook/boil' them so as they cool one can clearly see the whitish mealy edges. those 'edges' 'dissolve' in the mayo/et. al. mixture to create the "creamy" bit.

the low starch aka waxy kind maintain their 'as cut' integrity and works great for the "German" variety.

both are called "potato salad" - but frankly they're more better thought of as two different "dishes"

"new potatoes in a mesh bag" is a big time favorite here - simply boiled, served with butter&coarse salt . . . sometimes one 'color' sometimes 'mixed colors'

and then there's the smallish red potatoes - boiled then smashed . . another really excellent excuse for a liberal schmear of butter . . .

 

[rodentraiser]

I was getting baby potatoes for salt potatoes. Then I couldn't find them in forever and just this week, I found them in the freezer section, of all places. I remember them being really good but maybe that's just me.

 

[Jennifer Murphy]

Well, thanks to a lot of help here, my first try at Chicken Noodle Soup was about a 65 on a 0-100 scale. I learned a few things that I will do differently next time.

We just had a baked chicken, so now I have another carcass. Last time there was stuffing inside the chicken. I did not include that when making the broth. This time, we just have bread stuffing, not real dressing. Should I include it this time or not?

Thanks

 

[taxlady]

I wouldn't. It will make the broth cloudy. If I really wanted it in the soup, I would add some to individual bowls of soup or add it right before serving the soup.

 

[Jennifer Murphy]

That's a good point. The broth in my first try was quite clear and that looked and felt right. Thanks.

What about the skin? I think I included everything that was left over after the meat was removed, so that probably included the skin, but I don't remember for sure.

And how well do I need to clean off the bones? There was some meat left on, especially parts that were kinda buried in crevices. I think that worked out well.

Finally, what about the drippings in the baking pan and on the cutting board? I did not include that last time. I have saved it all this time.

 

[taxlady]

That's a good point. The broth in my first try was quite clear and that looked and felt right. Thanks.

What about the skin? I think I included everything that was left over after the meat was removed, so that probably included the skin, but I don't remember for sure.

And how well do I need to clean off the bones? There was some meat left on, especially parts that were kinda buried in crevices. I think that worked out well.

Finally, what about the drippings in the baking pan and on the cutting board? I did not include that last time. I have saved it all this time.

Unless you want to use the chicken skin for something else, like crispy chicken skin, I would put it in with the bones. Any meat left on the bones when you make the broth will just enhance the flavour.

Unless you use the pan drippings to make a sauce or gravy, put that in with the bones, when you are making the broth. Heck, if there is any fond in the pan, I would deglaze that and put in, as well as any juices left on the cutting board. That all just adds to the flavour.