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xiphiasSo, I'm making up an additional pot of chicken soup. I boiled the chicken longer than I usually do, and left the bones in longer.
I refrigerated it overnight in order to skim off the fat (once the fat is refrigerated, it comes off VERY easily).
And the bones appear to have formed gelatin. It's dissolving well into the re-heated soup, and is just adding body. It's actually really good. This may be the best chicken soup I've ever made.
I refrigerated it overnight in order to skim off the fat (once the fat is refrigerated, it comes off VERY easily).
And the bones appear to have formed gelatin. It's dissolving well into the re-heated soup, and is just adding body. It's actually really good. This may be the best chicken soup I've ever made.