Boiled Chicken

Discussion in 'Recipes' started by ReneeG, Feb 4, 2007.

  1. ReneeG

    ReneeG Well-Known Member

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    Okay, with all the talk about people boiling their chicken, I have to ask if you all have that white foamy stuff in the water.
    It kind of grosses me out. Someone told me that if I got organic chicken it wouldn't do that.
    What is the foam and do you all get it too?
    :yucky:
     
  2. Blondell

    Blondell Former Postwhore

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    I've had it foam if it wasn't too fresh. :unsure: Otherwise, no foaming here.
     
  3. ReneeG

    ReneeG Well-Known Member

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    Great! :yucky:
    Maybe I should stop buying chicken on sale.
     
  4. Miker

    Miker I am a Pillow Pants.

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    The Foam is rendered fat.. just skim it off and ditch it...nothing wrong with though...
     
  5. Birdie

    Birdie Active Member

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    My organic chicken foamed. I just dumped it and the chicken tastes great.
     
  6. Miker

    Miker I am a Pillow Pants.

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    Any chicken or meat for that matter.. should produce some foam when boiled.. The more that appears.. the more fat you have rendered from the meat.. and in some cases.. the more flavour :(
     
  7. Inatic

    Inatic Ya Gotta Wanna! Moderator

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    totally normal.

    WHen i make chicken soup, which if it passes the crystal clear grandmother test, you have to skim ALL that foamy stuff off.

    :cheat:
     
  8. jackie

    jackie Well-Known Member

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    I never boil chicken :yucky: unless I am making chicken soup and then it does foam.
     
  9. Blondell

    Blondell Former Postwhore

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    I can see the fat/oil at the top of the pot when I boil it, but not foam. :blink: There's something strange going on w/ my chix? :unsure: :lol:
     
  10. KatieB

    KatieB Fake It Until You Make It

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    Ick boiled chicken...

    Why are we boiling chicken anyway? (Other than for soup...)
     
    • Like Like x 1
  11. Espi

    Espi perfumes, not chocolate!

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    I'm boiling my chicken all the time That's how it tastes best and doesn't need extra fats that I prefer to eat from different sources. Plus you get in less carcinogenic burnt black pieces.
    So right now I'm going to have chicken-veggie soup with extra peanut butter added to eat. Yum! Soup fills you up very well too.
     
  12. mich56

    mich56 Well-Known Member

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    I boil it, then freeze it. Keep is more moist, IMO. Just nice juicy chicken...love it! :cheat:
     
  13. ashleyk

    ashleyk Member

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    boiling is my new fav way to cook chicken. If I have to cook breasts rather than the whole bird at least it doesn't taste like rubber!
     
  14. Leah

    Leah Well-Known Member

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    how do you flavour it? :uhuh:
     
  15. Blondell

    Blondell Former Postwhore

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    I add salt to the water. It comes out seasoned all the way through :drool:
     
  16. Leah

    Leah Well-Known Member

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    :yucky:
     
  17. Blondell

    Blondell Former Postwhore

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    :ban:
     
  18. mich56

    mich56 Well-Known Member

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    After boiling, I mix my portions into my seasoning...whether it is mexican, spicy etc...then freeze. MMM good!
     
  19. KatieB

    KatieB Fake It Until You Make It

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    I've never heard of that, thanks for sharing.
     
  20. KatieB

    KatieB Fake It Until You Make It

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    :yeahthat:

    I'm not really worried about carcinogenic black pieces or minimal "extra" fats... I just broil my chicken...

    :shrug:

    I guess different strokes for different folks.
     

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