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rainbow baby
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 Mon, Sep 18 2006, 4:14 pm
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I'am just about to go to bed and have some chicken soup on. It's on a very low heat, it's been on for around an hour and a half. Would you leave it on for the night or turn it off? I know some people that would leave it on but would you advice it? Thanks in advance.
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Esther01
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Mon, Sep 18 2006, 4:20 pm
will you be getting up for a baby or someone? and how long is your night for?
in other words, if you think you can shut it in about 4-5 hours (and it's on the lowest flame) then I would think it's ok.
I used to put up chicken thursday night right before going to bed then I would make an alarm clock for 5 or 6 am (depending on when I put it up) and it always worked for me.
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rainbow baby
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Mon, Sep 18 2006, 4:23 pm
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No, my night is untill 7:30 in the morning it is 12:23 now.
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Esther01
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Mon, Sep 18 2006, 4:29 pm
then I would put it into the fridge and continue cooking it tomorrow morning. unless you want to make an alarm clock to ring in about 2-3 hours.
(I let my chicken soup cook for at least 4 hours...)
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rainbow baby
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Mon, Sep 18 2006, 4:32 pm
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I definately do not fancy an alarm call in 2 to 3 hours, thanks for you advice and Good Night.
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timeout
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Mon, Sep 18 2006, 4:40 pm
my chicken soup goes for hours like 6 my DH loves it turning the rich brown color 
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cindy324
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Mon, Sep 18 2006, 4:50 pm
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I've cooked chicken soup on low flame as long as 8 hours. I never cook it less than 6.
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ChavieK
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Mon, Sep 18 2006, 5:32 pm
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I always put up the soup at night. Dh works until about 2 usualy on thurs. sohe turns it off when he gets home. That will usualy be between 6 & 8 hours. Then in the morning I put it in the fridge so I can skim it later. Every once in while dh forgets then the soup cooks until about 7 am. It's always fine, just don't get to skim it as well.
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youngmom
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Mon, Sep 18 2006, 5:33 pm
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wow! I've never heard of cooking soup so long. I do my soup for 2 hrs.
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mumsy23
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Mon, Sep 18 2006, 5:50 pm
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I cook my soup for an hour and I always get rave reviews!
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withhumor
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Mon, Sep 18 2006, 6:53 pm
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If I leave it on for too long, my kids call it chulent.
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chums
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Mon, Sep 18 2006, 7:05 pm
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I put mine up about 8-9pm and it get turned off about 6-7-8am depending on when everyone gets up.
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Boys"R"Us
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Mon, Sep 18 2006, 8:34 pm
| chums wrote: | | I put mine up about 8-9pm and it get turned off about 6-7-8am depending on when everyone gets up. |
Me too! 
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downsyndrome
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Mon, Sep 18 2006, 8:44 pm
I can't believe what I am reading here! What happens to the actual chicken when it cooks for so long? Is there anything edible left in the pot? Doesn't it resemble pieces of thinned out washcloths? I never heard of cooking chicken soup for so long. 1 - 2 hours at most is what I'm familiar with.
I would love to poll how long people cook their Shabbos fish. Let's hear it - an offshoot to this thread - Imas, for how long do you cook your Shabbos fish?
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Mama Bear
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Mon, Sep 18 2006, 9:19 pm
I sometimes cook my soup for about 4 hours. low simmered chicken soup is absolutely delicious.
Fish? about 1 3/4 hours total - 1/2 hour the gefilte, another 1 1/4 with the slices. Withsalmon it's less.
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Secbeb
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Mon, Sep 18 2006, 9:42 pm
| Quote: | | What happens to the actual chicken when it cooks for so long? Is there anything edible left in the pot? |
When the chicken bones, muscles and skin are heating in the soup, they release collegen and gelatin which gives a lot of flavor to the soup. The longer they cook, the more they release. So when a soup filled with chicken bones cooks over a couple hours (not at boiling but at a simmer) becomes cold, the stock will be very jelly-like from all the collegen and gelatin. Thus, it can also be used as a thickener for sauces and gravies as well. .
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downsyndrome
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Tue, Sep 19 2006, 7:37 am
| Secbeb wrote: | | Quote: | | What happens to the actual chicken when it cooks for so long? Is there anything edible left in the pot? |
When the chicken bones, muscles and skin are heating in the soup, they release collegen and gelatin which gives a lot of flavor to the soup. The longer they cook, the more they release. So when a soup filled with chicken bones cooks over a couple hours (not at boiling but at a simmer) becomes cold, the stock will be very jelly-like from all the collegen and gelatin. Thus, it can also be used as a thickener for sauces and gravies as well. . |
I wasn't referring to the bones and skins; I was referring to the actual chicken - either tops or bottoms or whatever else it is that people eat from the chicken. Doesn't it disintegrate from all this cooking and simmering?
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Imhappy!
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Tue, Sep 19 2006, 8:04 am
| withhumor wrote: | | If I leave it on for too long, my kids call it chulent. |
I cook my soup for tops 2-3 hours I like it golden yellow.
I would put hte soup in the fridge and when I warm it for shabbos let it cook longer
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cindy324
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Tue, Sep 19 2006, 8:57 am
| Quote: | | I wasn't referring to the bones and skins; I was referring to the actual chicken - either tops or bottoms or whatever else it is that people eat from the chicken. Doesn't it disintegrate from all this cooking and simmering? |
Nope. Like I said I cook my soup for 6-8 hrs and I use chicken bottoms, and it has never disintegrated. It stays in one piece just like the way I put it in! Long slow cooking makes a DELICIOUS soup!
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