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My chicken thigh was bone-in. Next time I'll add some carrots and onions just to add flavor to the water. I'm sure it will enhance the chicken's flavor too.
The veggies will add flavor for sure, as will herbs. Skim off the foamy stuff (useless and unappealing) but do keep the fat, which adds the most flavor and chickeny character of all.
I had some Thai friends who ran a restaurant and they used bones and nothing but bones for chicken stock. They put them all in a big stock pot and simmered it down all day long. Any other flavor came in the bowl. I know this because I used to love their soups and begged for a recipe. I was told all the employees took quarts of broth home to cook with, too.
Try making a curry with chicken meat only and then do the same recipe with bone-in pieces and wow, the difference. It would be the same in any dish cooked in sauce, and any meat. Bones have flavor.
I boiled a bunch of chicken thighs for 25 minutes then coated them with bbq sauce and baked them. They turned out plump and soft. I think I have discovered the secret process that Papa Johns use to do their "baked wings".
Anyway when I was done boiling, I was left with a pot of yellow water, with a layer of oil on top. I thought this could be used as chicken stock if I chill it and remove the oil on top; my wife says it's garbage not worth the effort. What do you think?
You boiled them in a plain or seasoned water? (It could improve the taste even more).
Either way, chill the broth and put into your fridge so the fat on the top can solidify for easy removal (it belongs into the trash, not your sink plumbing).
Then make a delicious soup of it!
Wasting it would be a crime!
You can also store it the way Harry said.
The chicken fat is liquid gold, to be saved, not tossed out. Separate it from the liquid if you don’t want the fat, but you lose a lot of the flavor also.
When I worked full time, I used to poach chicken breasts, dice the meat, and always have cooked chicken on hand for easy cooking after work. I used breasts with ribs in a large pot with a tight lid, about 1/4 cup of water and 1/2 tsp salt - that sounds all wrong, but I ended up with more than 1/4 cup of liquid, which I always froze for soup-making. Just heat the pot, put the lid on, turn down and in about an hour - more or less depending how much chicken you put in there - I had chicken cooked perfect to dice, freeze, and toss in a sauce or recipe right out of the freezer.
My chicken thigh was bone-in. Next time I'll add some carrots and onions just to add flavor to the water. I'm sure it will enhance the chicken's flavor too.
Yep. And celery. Then boil it down to condense it a bit. Don't remove all that fat - fat = flavor (and mouthfeel).
If you are making rice to eat with the meal, use the cooled stock instead of water.
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