but - its not just the fat, it's braises in the released juices, and every chicken I've ever cooked gave me a lot of fat! which equals delicious potatoes!

but dutch ovens are so big and heavy - the stove top is easier because you only have to lift the lid! not the whole pot.

you got it! that was my point, why turn the oven on if I don't have to, I like to brown on the stove top anyway before. that being said I have had some burning in the pot with this method, I must have the heat too high. I have made the most amazing pot roast with this method on the stove top and I figure it should work with chicken as well. thank you!

because I don't want to deal with the oven! I've done it before with success, the lid on the dutch oven traps in all the steam so you really don't need a lot of liquid, I was just wondering if anyone had any tried true experience with other than me!

I want to cook a whole chicken in a dutch oven on top of the stove - ideas?

That's what I'm thinking to - I ate them, they tasted good and I'm still alive! Just seemed really odd!

I should say I've never seen what I saw with the meatballs happen with chicken breast, this was a different texture. I've had cloudy water from poaching chicken breast but its different from this.

and it didn't happen when I cooked the first batch

I've never seen that when I poach chicken breast!

I made some meatball the other night using extra lean turkey, I had some leftover so I froze them - raw. Tonight I made some soup out of them, I put them in chicken stock and simmered them and noticed this whitish substance oozing out! at first I thought maybe it was fat, but the meat was extra lean, do you think it was egg?? I put egg whites in as a binder - since I put them in frozen maybe the egg cooked faster and expanded? thoughts?

Same - I can't eat scrambled eggs without ketchup!

What can make with them??? Go!
(Stuffed with beef, rice, onions, garlic tomato and simmered in marinara)

Thanks all, I tossed it. Ill make sure to make the stock sooner next time!

Raos or Victorias both are delish

Hi - so I made "french chicken in a pot" on Sunday, chicken tortilla soup out of the leftovers on Tuesday, put the carcass back in the fridge thinking I'd make stock Wednesday. Unfortunately I didn't get to making the stock on Wednesday - today is Thursday, 4 days later, think its ok to use? or should I toss it? Normally I freeze I would have froze it, just didn't think I'd need to :-/