Mia Patel
Boiling chicken is a simple way to cook chicken that yields tender, juicy meat. However, the water that is used to boil chicken is often discarded, especially in French and Cantonese cooking, as it is believed to contain impurities that can affect the flavour and clarity of the dish. This initial batch of water is often replaced with a new batch to make a clearer and more defined stock. Some people may wonder what to do with the water that was used to boil chicken, and while it is safe to consume, it may not be desirable due to its potential impact on flavour.
What to do with water chicken was boiled in
| Characteristics | Values |
|---|---|
| Use it for | Chicken broth/soup |
| Use it for | Cooking rice |
| Use it for | Dog food |
| Use it for | Making stock |
| Don't | Drink it plain |
| Don't | Boil chicken for too long |
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What You'll Learn
Use it to make chicken soup
Chicken soup is a hearty, flavorful, and filling dish that can be made using a whole chicken. The process of making chicken soup involves combining the chicken and water in a large soup pot. Here is a step-by-step guide to making chicken soup using the water in which the chicken was boiled:
Step 1: Prepare the Chicken
Start by removing any packaging from the chicken, draining off excess liquid, and patting it dry with paper towels. It is recommended to use a 3- to 5-pound whole chicken for the best results.
Step 2: Place the Chicken in the Pot
Place the whole chicken in a large soup pot, ensuring that you leave the skin on. However, trim away any large pieces of fat from around the neck or cavity of the chicken.
Step 3: Add Water and Bring to a Boil
Add enough water to the pot to cover the chicken by about an inch. Keep a close eye on the pot as the water comes to a boil. This is an important step as the water in which the chicken was boiled will be utilized further in the soup-making process.
Step 4: Reduce to a Simmer
Once the water reaches a rolling boil, reduce the heat to low and partially cover the pot. At this stage, you will begin to see foam and scum collecting on the surface of the liquid. Use a spoon to skim off and discard this foam as it clumps together.
Step 5: Maintain a Steady Simmer
Keep the pot partially covered and maintain a low simmer. Ensure that the water temperature remains above 165°F to ensure the chicken cooks through thoroughly. Add more water as needed to keep the chicken covered, or if the chicken floats, add enough water to allow it to bob in the liquid.
Step 6: Simmer for an Extended Period
For a richer flavor, you can extend the simmering time. Simmer the chicken for a minimum of 1 hour or up to 3 hours. The chicken is ready when the meat reaches an internal temperature of 165°F and easily falls off the bone, usually after about 1 1/2 hours.
Step 7: Strain the Broth and Chop the Chicken
After the desired simmering time has passed, strain the broth to separate the liquid from the solids. Then, proceed to chop up the cooked chicken into bite-sized pieces.
Step 8: Return the Chicken and Broth to the Pot
Finally, return the chopped-up chicken and vegetables to the pot, along with the strained broth. At this point, you can also add any additional seasonings or ingredients to enhance the flavor of your soup.
By following these steps, you will have created a delicious and comforting pot of chicken soup, utilizing the water in which the chicken was boiled. This soup is often regarded as a nourishing and comforting dish, perfect for fortifying both your spirits and your constitution.
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Use it to make chicken stock
Using the water that chicken was boiled in to make chicken stock is a common technique in French and other cuisines. This initial stock, known as "scum stock", helps to remove impurities from the chicken, resulting in a cleaner-tasting broth. Here is a guide on how to make chicken stock using the water chicken was boiled in:
Prepare the Chicken and Water
Start by cutting the breast meat off the whole chicken and setting it aside for another purpose. Place the chicken carcass in a large stockpot and cover it with water by about 1-2 inches. Alternatively, you can leave all the meat on the chicken, but be aware that it will be flavourless after simmering for several hours.
Simmer the Chicken
Bring the water to a boil and then reduce the heat to a gentle simmer. It is important to avoid boiling the water aggressively as this will cause the foam to break up and sink, making the stock cloudy. Instead, maintain a gentle simmer, and you will notice that the proteinaceous foam will rise to the surface, which can then be skimmed off. Simmer the chicken for at least 1 hour and up to several hours, depending on how much flavour you want to extract.
Add Aromatics and Vegetables
For a basic chicken stock, you can add onions, carrots, celery, garlic, and parsley to the pot. For a more intense flavour, try sautéing the aromatics in a neutral oil before adding them to the pot. Other aromatics and vegetables you can use include bay leaves, thyme, peppercorns, ginger, and garlic.
Simmer and Strain the Stock
After adding the aromatics and vegetables, continue to simmer the stock for another 2 to 3 hours. Once it is done, remove the chicken and strain the stock through a fine-mesh strainer or cheesecloth into another pot or container.
Cool and Refrigerate the Stock
Let the stock cool down and then transfer it to containers. Refrigerate the stock for up to 5 days or freeze it for up to 6 months. If the stock is too thin, you can add a gelatin solution to thicken it.
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Use it to cook rice
Water that chicken has been boiled in can be used to cook rice, creating a dish known as Hainan Chicken Rice or Hainanese Chicken Rice. This is a simple dish that is perfect for using up leftovers and creating a tasty meal.
To make Hainan Chicken Rice, first, boil a whole chicken in a large pot of water. Remove the chicken from the broth and place it in a bowl. Shred the meat and place it back into the pot with the broth. Add 2 cups of rice, salt, and pepper, and simmer for 15 minutes or according to the rice package instructions. If the dish becomes too dry, add a splash of water or chicken broth. You can also add more rice halfway through if the consistency is soupier than you would like.
The chicken-flavoured rice can be served hot with a squeeze of fresh lime juice and cracked black pepper. This is a great way to add flavour to rice and create a simple yet delicious meal.
Using the water that chicken has been boiled in to cook rice is also a great way to reduce food waste. In some culinary traditions, the initial boiling water is discarded to remove any impurities in the chicken, leading to a clearer and more defined stock. However, this water can still be safely used to cook rice, adding flavour and reducing waste.
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Feed it to your dog
If you're wondering what to do with the water your chicken was boiled in, one option is to feed it to your dog. While it is safe for dogs to drink boiled chicken water, it is recommended that this does not make up more than 10% of their daily calorie intake, and that it is not fed to them for more than 3 days in a row.
There are several ways to incorporate boiled chicken water into your dog's diet. One option is to mix it with their dry food, adding some extra flavour to their meal. You could also try blending it with dog food to make a liquid diet that is easier for your dog to drink. If you are feeding your dog rice, you can tip some of the boiled chicken water over it to give it more flavour.
It is important to note that while boiled chicken water is safe for dogs, there are some human foods that are dangerous for them to consume. Always check that any human food you are feeding your dog is safe for them to eat and avoid giving them too much as treats and toppers should make up less than 10% of their daily calorie intake.
If you are unsure about feeding your dog boiled chicken water, it is always best to consult a veterinarian for advice. They will be able to provide you with more specific guidance on what is safe for your dog to consume and how much of it they can have.
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Throw it out
Throwing away the water used to boil chicken is a common practice for several reasons. Firstly, it is believed to remove the "bad" parts of the chicken, such as impurities that can make the broth cloudy and affect its flavor. This technique, called dégorge/ing in French culinary tradition, involves discarding the initial greyish water that may contain foam, and then reboiling the chicken with a new batch of water to create a clearer and more defined stock. While these impurities are not necessarily harmful, they can impact the overall taste and appearance of the dish.
In Cantonese cooking, removing the initial boiling water is a standard practice. By discarding the first batch of water, the broth's flavor is enhanced, resulting in a "cleaner" taste. This step is particularly important when using ingredients commonly found in Cantonese cuisine, such as peppercorn, ginger, and garlic. Keeping the initial boiled water may "muddy" the flavor, causing the unique flavors of these ingredients to be less prominent.
Additionally, there is a belief that the water used to boil chicken contains injected hormones and other undesirable substances. However, it is important to note that the practice of hormone injection in poultry has been banned by the USDA, and no chicken sold in the US contains these injections. Nonetheless, the visual appearance of the greyish water and the presence of foam may be off-putting to some, reinforcing the idea of discarding it.
While some people choose to skim the impurities from the broth instead of starting with a new batch of water, this results in a cloudier and darker broth. For those who prioritize a clear and aesthetically pleasing broth, throwing out the water used to boil chicken is a necessary step. This practice ensures that the final dish not only tastes better but also has a more appealing presentation.
In summary, throwing out the water that chicken was boiled in is a traditional practice with roots in French and Cantonese culinary techniques. By removing impurities, enhancing flavor, and improving the overall appearance of the dish, discarding the initial boiling water results in a superior broth. While it may not be a food safety concern, the visual and taste benefits of this step make it a worthwhile consideration for anyone aiming to create a delicious and visually appealing meal.
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Frequently asked questions
You can discard the water or use it to make chicken stock or broth.
Boiling chicken releases impurities, which can make the water cloudy and affect the flavour of the broth. Discarding the water and starting a new batch will result in a clearer, more defined stock.
The water will have taken on some of the chicken's flavour, so it can be used as a base for chicken broth or stock. This is a good way to reduce waste and get more flavour out of your chicken.
You can add aromatics such as celery leaves, onions, parsley stems, peppercorns, bay leaves, and garlic to the water. Bring the mixture to a simmer to infuse the flavours, then turn off the heat and add your chicken.
Yes, you can use the water for your dogs or other pets.
