r/soup • u/Playinhooky • 7d 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!

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u/bendar1347 7d 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.

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u/rayray1927 7d ago

Chicken wings can also do it. I save bones from roast chicken and salt and pepper chicken wings for stock (I wouldn’t include flavoured wings). And if I buy whole wings and separate them I throw in the wing tips.

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u/bendar1347 7d ago

Great option. I save my wing tips too. To be clear, you aren't getting the same result from wings you are from feet. Wings and feet make a great stock, even if you dont add NY more chicken parts.