In the Kitchen Notes section of the latest issue of Cook's Illustrated, the editor's took to their test kitchen's to try and boost the flavor of their chicken soups.
The Experiment: The test kitchen made two stocks -- one with chicken parts and water, the other with ground chicken and water.
The Result: The stock made with the small pieces of chicken produced much more flavor than large pieces of chicken. Using ground chicken maximizes the amount of flavor extraction in the shortest period of time.
From Cook's Illustrated, January 2009.
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