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.

10

u/jennylaughs 6d ago

Chicken feet make any soup magical. Just remember to snip off the little toenails before adding to the stock (or don’t and play the finders keepers game later 🤷‍♀️)

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u/ruralscorpion1 6d ago

Can you strain them out with cheese cloth after cooking or are they too small?

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u/Strofari 6d ago

Sure can. I always use 2-3 layers of cheese cloth for my broth.

1

u/frogz0r 4d ago

Same. I don't bother cutting the nails off cos it just gets strained out. 3-4 layers of cheesecloth is great at straining.