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.
BUT:....
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??
Hugs, from
Julierose, La Blageuse (un )happy little soup-maker..;000
