Chicken Soup in Crockpot
I am thinking about making a chicken soup to serve for lunch on Saturday. I will need to put it on the crockpot by 4p.m. on Friday due to religious reasons (Sabbath).
Any preparation suggestions?
I was thinking about pre-boiling the chicken on Thursday night (and refrigerating until Friday) and then taking the meat off the bones and using the chicken stock on Friday along with some of the meat. To this I would add garlic, onions, parsnips, celery, etc. I'm not really looking for a receipe, I'm really looking for help on how to make it work.
Can chicken get overcooked? Do I need to have a lot of water in case some steams off? Will veggies fall apart and disintegrate on Saturday from being cooked too long?
Thanks in advance for your assistance.
I can only answer a few of your questions.
Do you need to have a lot of water? No. If you cover the crockpot you'll lose very little water.
Will the veggies fall apart? Yes, but it depends on the vegetables. In my experience, onions get mushy after a few hours in a crockpot. Carrots and parsnips will probably be much better.
Can chicken get overcooked? I'm not sure. I've never made chicken in my crockpot, but beef can be slowcooked for 12 hours without drying out.
I did post an answer on the other board...I'm sure you saw it...I will add to that - I don't think you would loose a lot of water if you keep the lid on the crockpot, so I wouldn't dilute it too much.
What about using a timer to have it turn on a few hours prior to serving? Or would the fact that the chicken stock is already "cooked" prevent that from working? I was thinking raw veg covered in chicken stock, timed to come on...probably not tho, hey?
I will be interested to know what you come up with!
"What about using a timer to have it turn on a few hours prior to serving? Or would the fact that the chicken stock is already "cooked" prevent that from working?"
The stock being cooked already wouldn't be the problem, FOOD POISONING would be the problem.
Even if one were thinking that the cooking would kill off anything that grew overnight (the idea of which would put me off my feed anyway), crockpots don't go above 180-200F on high, not enough to guarantee killing off bacteria or destroying their toxins.
In short: don't even think about this one! (I don't mean to be rude, but this scared the c**p out of me when I saw it!)
The original poster is Jewish, cooking the sabbath meal...sometimes you have to make allowances for these things, which is why I suggested it. There are laws about heating liquids (and other things) that have been previously cooked, as well as a host of details that must be carefully paid attention to. When the weather is permitting, our orthodox neighbour leaves things attached to timers in her garage, where it is cold enough to keep the food. I am sure texasmensch is well versed in taking the necessary precautions in preparing the sabbath meal.
I'm more than casually familiar with Jewish sabbath laws since my paternal grandparents were Orthodox Jews. (Mainstream Orthodox that is, ultra-Orthodox and Hasidic interpretations, I know nothing about.)
If you go to extremes like putting things in cold garages, that's one thing, but that is an extreme. Frankly but certainly with no offense to him intended, the overall tone of the original poster's request strongly suggested enough of a lack of familiarity with cooking generally that I was not willing to assume he realized he'd to have to manage somehow to keep the contents at 40F or below until the timer kicked in.
And of course putting the crockpot together as you would normally, except putting it on a timer, would be courting a really nasty 24-36 hour stretch of pain not readily imaginable by anyone who hasn't suffered food poisoning themselves. I'm sorry you apparently found my warning offensive, but I've suffered food poisoning myself and since you didn't add any caveat to the timer suggestion, I could not let it go unremarked on the off chance he didn't realize the unusual precautions he'd have to take to implement it.