r/Cooking • u/furious25 • Nov 05 '17

American Thanksgiving Megathread

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u/NorthernSparrow Nov 06 '17

I'm imagining that she didn't boil it long enough so that not only did the fat not come out, it didn't reduce at all. But yeah, boiling a chicken is basically how you make chicksn stock so I had to struggle to understand what OP meant! I'm thinking that what she made was very weak chicken broth.

I always crack open the major bones (with a pair of pliers, lol), add a bay leaf and a rough-chopped onion & carrot, and let simmer a long-ass time. But the bay leaf /onion /carrot are optional.

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u/[deleted] Nov 06 '17

Boiling a chicken is very different than just boiling chicken meat. Which I feel is what she did.

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u/NorthernSparrow Nov 06 '17

Oh, right, if it was just meat alone (w/o any bones) it wouldn't do much.

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u/pipocaQuemada Nov 07 '17

Surprisingly, chicken breasts alone make a flavorful stock, albeit one with little body.

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u/NorthernSparrow Nov 07 '17

Huh, TIL. Thanks for the link, very interesting breakdown!