Need help with my chicken soup

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lollypop8 ↓

Fri, Sep 25 2009, 2:08 am

My chicken soup looks dirty from all the stuff coming off of the chicken while it cooks. Any ideas about how to make a clear broth, without straining the soup?

Mrs Bissli

Fri, Sep 25 2009, 2:20 am

I think straining is the easiest option. You can try heating the soup, let it cool down without stirring and wait till the sediment settles and pour just the top. I also heard about adding egg whites and crushed eggshells, heating till congealed then straining, but this still involves straining.

pinktichel

Fri, Sep 25 2009, 2:48 am

The trick is to keep skimming the top of the soup before it comes to a boil. Otherwise, straining is the only option.

Mrs.K

Fri, Sep 25 2009, 3:17 am

I bring the water and chicken to a boil and then skim it. Then I add the veggies and spices.

I also do not close the pot completely while it cooks.

abismommy

Fri, Sep 25 2009, 6:22 am

My sister told me about she adds a lettuce leaf to the pot and the scum sticks to it, but it didn't work for me even though it works for her.
I usually take out all the chicken & vegetables, wipe them clean, and pour the soup through a small sieve. Time consuming but the soup is really clean.

louche

Fri, Sep 25 2009, 6:34 am

I don't bother. The scum is proteinaceous and nutritious, and I put so many veggies, spices and other ingredients in my soup, it's always dark anyway.

mominisrael2

Fri, Sep 25 2009, 6:56 am

I put the chicken in a strainer bag and then just take it out afterwards, soup comes out clear.

ra_mom

Fri, Sep 25 2009, 7:10 am

Make sure that you skin, and seriously clean the chicken under cold water before placing in the pot.
(Skin the chicken using a dry paper towel to pull the skin off in one motion. After that use a knife to cut off all extras. And then hold it under cold running water and scrape away all leftover fat and impurities.)By cleaning the chicken this way, you will be left with VERY little scum on top.
And skimming the soup when it first comes to a boil is another good tip to use. (You can buy a skimmer to make it easier. http://www.amazon.com/Oxo-5959.....r=8-1)
(I usually don't skim, and strain the soup when I am done - not many impurities when chicken is cleaned so well.)

↑ lollypop8

Mon, Sep 28 2009, 12:43 pm

I figured out a solution! I did end up skimming the soup a bit then..... when the soup was done, I let it cool slightly in the pot(giving it time for the scum to settle). Then I carefully ladled it out into a different container. In the end the scum stayed on the bottom and I got pretty clean soup.

Mon, Sep 28 2009, 12:59 pm

I skim the top when its boiling and then add the veg.

ShakleeMom

Mon, Sep 28 2009, 6:26 pm

It's the skin that does it. So I use bones only, and in a net. If I use chicken parts, I have that gunk. As it's cooking, I keep skimming it off with a spoon. And yes to it settling after cooling.

greeneyes

Mon, Sep 28 2009, 8:00 pm

I once read that cooking the soup on a low heat (for a long time), partially covered is the key to a clear broth, and I find that to work well.

Kaybee

Mon, Sep 28 2009, 8:04 pm

I put the chicken bones in a net bag and skim the soup before boiling.

wwmom ↓

Mon, Sep 28 2009, 8:40 pm

try tying up the chicken in cheesecloth.

↑ wwmom

Mon, Sep 28 2009, 8:41 pm

try tying the chicken up in a piece of cheesecloth.

AGINY

Mon, Sep 28 2009, 8:52 pm

My home help told me that if you boil the water and vegatables and then add the chicken once the water is already boiling the chicken doesn't leak all that brown protein goop. Never tried it but my sister did and said it really works.

mom24/7

Mon, Sep 28 2009, 9:08 pm

Try boiling the water first then add the bones and veggies on top. I also rinse the bones well and my soup is clear.

bella

Tue, Sep 29 2009, 8:55 am

louche wrote:

I don't bother. The scum is proteinaceous and nutritious, and I put so many veggies, spices and other ingredients in my soup, it's always dark anyway.

I personally feel this way, too, and luckily my family doesn't complain. I know I've seen many cooking shows, especially Martha Stewart, where they talk about skimming the soup. If I see a real big clump of "stuff" I will sometimes scoop it off, but I don't stand over the pot. I do, however, try to make it in advance and chill it so that I can skim off the fat.

I think I remember seeing a cooking show with the famous French chef, Jaque Pepin, who was showing how to make a clear soup - consumme, maybe. He said that it is a point of honor to have the clearest broth possible and there is a classical technique that involves rapidly boiling a beaten egg (white, only, maybe) to filter the "stuff." (I can't bring myself to call anything I feed my family scum, sorry)

im here!

Tue, Sep 29 2009, 9:20 am

My mil told me that she boils up her soup with the veg. and soup. When it bubbles she puts in a red pepper & it takes away all that "dirt"!
I tried it several times and nothing helped. I scoop it off with a spoon when it bubbles. My soup is not clear but its pretty clean.

DefyGravity

Tue, Sep 29 2009, 9:39 am

I put the chicken inside a net bag. I like doing it that way because then the chicken isn't scattered around the soup and it's easy to use the chicken for other dishes.

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