Those who want to become better housewives, you are in the right place! 👩🍳💪 It turns out that we all have cooked chicken broth wrong all this time! 🫕🍗 This is something your grandmothers haven’t told you about! 🤫🤌 Instead, I will tell the right way to do that in this article! 👇
I always believed making chicken broth was foolproof—just toss everything in a pot, and there’s no way to mess it up. Turns out, I was completely wrong. Not only did I misunderstand the process, but I was also cooking it incorrectly. Apparently, the initial liquid from boiling chicken isn’t meant to be used at all—it should be discarded.
Why the First Boil Should Be Thrown Out
The quality of store-bought chicken isn’t always transparent. Packaging doesn’t reveal how the poultry was raised or what it was fed, leaving us guessing about what might be lurking in the meat besides grains and greens.
One way to minimize exposure to antibiotics and other chemicals is to soak the chicken in salted water for a few hours before cooking. This process helps draw out unwanted substances, making the meat cleaner and safer to eat.
A similar principle applies when boiling chicken. Instead of using the first batch of broth, it’s best to discard it entirely.
The Right Way to Prepare Chicken for Broth
Start by placing the chicken in a pot, covering it with water, and bringing it to a boil. Let it simmer for about five minutes, then remove the meat and pour out the water. The scum that forms on top doesn’t need to be skimmed off—it’ll go down the drain with the liquid.
After that, return the chicken to the pot, add fresh water, and begin the real cooking process. Since much of the fat is released during the first boil, the resulting broth will be clearer and lighter.
