Should You Remove Chicken Foam? How I Do It
If you plan to create a clear broth, I highly recommend skimming the foam. Here is how I normally remove it:
I place the chicken in a pot and bring it to a gentle boil over medium heat. If you begin boiling it at high heat, it will produce foam quickly and become difficult to handle.
As soon as I notice the foam forming, I use a fine-mesh strainer or a large spoon to remove it. Skimming the foam can be slightly laborious, but it is also somewhat rewarding.
Once the foam subsides, I reduce the heat to low and allow the chicken to simmer slowly.
If I’m simply boiling chicken to shred for tacos or salads, I do not take the time to skim the foam. However, for any recipe that involves a broth, I highly recommend removing the foam, as it will improve the appearance and flavor of the broth. Please do not think that foam is “chemicals” or “toxic.” It is simply a matter of aesthetics and taste.
Common Myths About Chicken Foam
Now I’d like to debunk a few common myths regarding chicken foam:
• Myth: Foam means there are chemicals in the chicken.
• No, it’s simply protein and fat.
