What is white foam in chicken broth and why should you remove it?

With the onset of the pandemic, many have awakened gastronomic skills to cook delicious recipes. You don't need to be an expert to be able to prepare something delicious with few ingredients and in a short time. If you are in charge of preparing meals for the day, you may have noticed a curious fact that happens in your pots.

Those who like to eat chicken, especially in its hot presentations, such as soups, have been able to notice that in the first minutes of cooking a white foam rises, similar to that which generated when the shampoo is mixed with water. But what is it and why is it formed?

In the following lines we are going to explain what its curious origin is, what forms its texture and color; and why the cooking experts recommend that it should be removed when the preparation is still mixing the ingredients and flavors.

Do you know how many calories chicken has? In a quantity of 100 grams you can find 239 calories, according to the United States Department of Agriculture.

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WHAT IS WHITE FOAM IN CHICKEN BROTH?

This preparation has a high protein load. When placed at high temperatures, such as boiling water, grease appears in the form of white foam or sometimes in a light brown shade.

Why is this happening? You should know that proteins denature when broken and that is how they manifest themselves in food, altering their taste.

SHOULD I REMOVE THE WHITE FOAM FROM THE BROTH?

Yes, they recommend that it be removed as soon as it forms in the broth you are preparing. If you don't, your preparation may turn sour or bitter, and spoil quickly. To do this you can use a spoon and container to place the foam. Some use ice cubes that absorb it right away.

WHAT TO DO TO MAKE IT NOT APPEAR?

One of the homemade tricks, but that occupy more pots, is to boil the chicken in a separate container, and when the meat is in the desired cooking, a transfer is made to another where you can continue with the preparation of your recipe.

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RECETA DIETA DE POLLO

INGREDIENTS: 1 whole chicken breast, 3 yellow potatoes, 150 grams of angel hair noodle, 2 celery stalks, 1 carrot, 1 pore, 2 pieces of kion, 10 cups of water or 2 liters of water; salt and oregano.

PREPARATION: First of all, you must have your hands clean and the ingredients washed, both the chicken and the potatoes and the other vegetables. Peel the potatoes, carrots and kion. In the case of potatoes, cut them into slices or cubes. Cut the carrot into pieces not too thin or too thick, the pore into slices, and the kion simply cut into two pieces, and set aside everything. Take the already washed breast and try to separate the meat from the bone. It also removes as much fat as available (the fat is yellow). When you manage to separate the meat with the help of a knife, cut the breast into strips or pieces. Reserve the bone and meat. Take a pot and add the amount of water mentioned in the ingredients. Add into that pot the breast bone, the pieces of kion and the celery branch. Let all the ingredients mentioned in this step boil for 30 minutes. Cover the pot tightly. [Read the full recipe here]

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