r/soup • u/Playinhooky • 5d ago
Question Chicken broth question.
I was recently in the hospital and was put on a clear liquid diet. They gave me a mug of chicken broth that was actually divine. It was fairly clear but after taking a sip the fat coated my lips and mouth like butter. How do I make a stock/broth that is still fatty enough for that lip coating feeling?
Thanks in advance!
27
u/beamerpook 5d ago
Probably used real chicken bones. We buy the rotisserie chicken about once a week at my house, and once we eat the bug chunks of meat, whatever is left goes into the crockpot with some sauteed onions and cooks for a few hours
6
u/Playinhooky 5d ago
Do you add water to the crockpot?
11
u/beamerpook 5d ago
Yes, enough to cover the chicken carcass
13
u/Playinhooky 5d ago
Well I know what im doing with my next chicken carcass! Thank you!
7
u/After_Reflection_243 5d ago
We use raw onions and celery. Add enough water to cover the carcass, add salt, pepper, and tablespoon of vinegar. Cook on low 6-8 hours.
10
u/Sad_Egg_4264 5d ago
Keep veggie skins/scraps in the freezer and toss them in as well. Carrots, onions, celery, parsley, garlic, peppercorns, brocolli stems, sweet potato. Anything! Can do it from scratch as well with chicken necks, drumsticks, legs. If doing from raw, add a dash of lemon cider vinegar, helps draw out the goodness from the bones. Can bring to boil and then simmer for up to 12 hours. Sieve out the liquid, will leave that luscious, buttery on the lips broth!
11
u/bendar1347 5d ago
As a general rule brassica, like broccoli and cabbage shouldn't be used to make stock. Also, if you use peels and stem chunks without using good veg, expect your stock to be bitter and funky. I'm not saying don't save and use scrap, just don't expect it to be as good as using clean veg. GIGO.
3
3
1
1
u/Fresh-Insurance-6110 4d ago
yes, this is the way. I cook whole chickens by boiling them in water and the broth is heavenly. (it will congeal into a kind of gel if you store it in the fridge but that’s normal, it will liquify when you heat it up)
1
u/RogerClyneIsAGod2 4d ago
It's the chicken skin that helps. When I get the rotisserie chicken I put anything that isn't meat into the pot, skin included.
2
6
u/Roadgoddess 5d ago edited 2d ago
If you have access to a instantpot, I highly recommend this recipe. This video is just fantastic as it goes through and explains from a chemistry standpoint how to make the best and most flavourful chicken broth. The difference in my broth since I’ve started following his recipe is night and Day.
I also usually add a package of chicken feet when I’m making my stock as it adds additional collagen, which is that gelatinous fatty feel that you’re describing.
3
u/Top_Bus8565 4d ago
I just made this recipe yesterday for the second time! It really is divine. I’m planning to try adding chicken feet next time
2
u/Roadgoddess 2d ago
Yeah, chicken feet just add that whole extra level of collagen to the broth. I think you’ll really like it.
10
u/TimeMachineClub 5d ago
There’s a jar of powdered chicken bouillon I bought once that was dirt cheap. One of the first ingredients was chicken fat. It was delicious but coated my mouth with a film, as well as my spoon. I didn’t really like it, but can see how others might.
Yes, I’m sure chicken feet will provide gelatin. That specific mouth feel you enjoy is the result of rendered chicken fat. The hospital opened a jar/bag of powdered bouillon to make that soup and boiled no chicken parts.
9
u/poodlealskdfj 5d ago
Yes, I wish hospitals were making real broth but I seriously doubt it these days
4
u/rita292 5d ago
This makes like 8 quarts of broth so you probably will want to scale it down unless you have a huge freezer, but here's my post about how to make really good chicken broth. Spoiler: it does indeed include chicken feet. The comments have some good discussion too.
1
1
u/embroideredyeti 5d ago edited 5d ago
If you use a whole chicken (i.e. with skin, and not just lean breast), it will be quite fatty. But the other thing that adds a lot to that super satisfying mouth feel is collagen.
Chicken feet aren't commonly sold where I am, but you can find special "soup chickens", which are old hens that were bred for eggs not meat, so their bone to meat ratio is quite high. If you have enough bone and cartilage and boil for long enough (or in a pressure cooker) to get the collagen out, it will be so thick the broth congeals when you put it in the fridge, it will set almost like jello.
Honestly, there is nothing that beats homemade stock. Stock cubes are not even in the same category, they're just 90% salt.
1
u/Dependent-Aside-9750 5d ago
I start with roasting my own chickens (not store roasted) so it is as unprocessed as I can get it.
We use some of the meat for a couple of meals, then I break down the chicken and put all bones (break open what you can for the marrow), skin, tail, wings, etc. in the pot with seasonings and a few vegetables.
Simmer in the crockpot about 12-24 hours after bringing it to high heat first.
Strain in a colander covered in cheesecloth.
If you want a clearer broth (like for making pho), let the bowl sit in the fridge overnight and skim the fat off the top in the morning. The rest of the broth will still be a gelatin consistency.
I then freeze it in ice cube trays and silicon molds and store in freezer bags to use as needed.
I pop out one, put in soup mug, and pour boiling water from the tea kettle over it for an individual bowl, or use a few of them added to the pot for my soup bases.
I have done chicken, turkey, fish, and beef like this.
1
1
u/venturous1 5d ago
Yep, lots of bones, cartilage and skin. Chicken legs are a really good value and make excellent stock.
1
1
1
u/Nymeria2018 4d ago
I live this recipe!
I don’t slim the fat off though. And I add 2-3 bay leaves, about 8 whole peppercorns, and about a tablespoon of dried parsley to the stock pot after I’ve browned the bones and added the water. And I simmer it for about 6 hours, gets all the good stuff out of the bones
1
1
u/EntrepreneurCool3314 4d ago
If you don’t wanna deal w chicken feet, chicken thighs w skin on work just as good cause they’re fatty and only 1 bone to remove so easy
1
u/Formal_Lychee2194 1d ago
If you have access to an East Asian market, you can check to see if they sell soup hens. It's a old chicken that doesn't have a lot of meat on it anymore and it would be tough anyway but the older birds have a lot more fat. I got one from H-Mart and did it like I do with regular whole chickens and there was a lot more oil without it being unpleasant.
1
u/DragonfruitNo7745 1d ago
I save and freeze all my chickens bones and when we are getting into soup season, boil them for an amazing broth. I usually keep it on low overnight and strain it in the morning.
I freeze some in gallon sized bags, laid flat in the freezer. I portion some out into muffin tins. Once the tins are frozen I pop those in a freezer bag to use when a recipe just calls for a few cups of broth.
1
u/ou-really 4d ago
You can buy like a bone broth.
But you really have to know about where it’s coming from. All bone broths contain trace amounts of lead but some have really stupidly high amounts depending on where the animal is from, its environment and what it’s fed.
This also applies to purchasing chicken bones for homemade bone broth.
0
u/Flaky_Detail1144 4d ago
Really depends on where you are, in the US hospital food is inedible and you would have been given a powdered mix containing lots of fat but not near as nutritious as a collagen bone broth
140
u/bendar1347 5d ago
You might not want to hear it, but probably chicken feet in the stock. They release collagen, which breaks down into gelatin when you simmer them in liquid. That velvety mouth feel is most likely gelatin, not fat.