Chicken Soup

In his Jewsian Chicken Soup David makes a great suggestion for creating clear soup.

  1. Cover the chicken in cold water and bring to the boil.
  2. After about 5 minutes of boiling, remove the chicken and rinse under cold water. Discard the boiled, scummy water.

I have tried this and it works. The soup looks terrific. But I am curious why this works. The soup also tastes terrific, but I wonder if I am throwing out some flavor with bath water? Does anybody else do this?

Re: Chicken Soup

Hey Andrew,

I learned this from the Chinese who claim the first boil brings out the impurities.

I guess much of the flavour comes from the bone, which won’t be lost in the first few minutes of boiling.

I know lots of people take the skin off the bird, which I think holds flavour beyond the fat it lets go. Do you remove the skin? I prefer not to.