Saturday, February 18, 2017
WHY DID THE CHICKEN CROSS THE ROAD???
sounds yummy, right???
I didn't have a leftover cooked chicken carcass --which is my preferred way to make this soup,
so, I used some boned, skinned breasts; and as usual, I covered them with water, added a bay leaf and a pinch of salt and let them simmer, skimming off the foam as it appeared, until they were cooked.
when I lifted them out of my pan they were covered with this white gel-like, gooey stuff--in bits and blobs.
UGH..so I rinsed them, but ended up having to scrape the stuff off and rinse again..
Now the chicken breasts were good--they hadn't gone bad or anything
(they passed the smell test just fine LOL) .
SO, my questions are: Has this ever happened to you soup makers out there?
Is this something new they are using on the chickens that I should know about?
Is it harmful?
Or is this yet just another step we soup makers have to go through to make soup??
Julierose, La Blageuse (un )happy little soup-maker..;000