Should I remove the white foam when boiling chicken?

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asked Jun 29 in Recipes by 100koints (1,370 points)
Should I remove the white foam when boiling chicken?

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answered Jul 15 by TomNicholas (7,040 points)
You should remove the white foam when boiling chicken if you want to remove it although there is no need to remove the white foam when boiling chicken if you don't want too.

When cooking with stocks where you want the cooking liquid to be retained when you want to remove the white foam.

The white stuff when you boil chicken is the extra protein that dissolves in the water and is forced out of the chicken meat by the heat.

During the boiling of the chicken the chicken muscles actually contract and squeeze out the liquid which is between the muscle cells which is the white stuff when boiling chicken.

You can overcook chicken when boiling and overcooking chicken when boiling will cause the boiled chicken to become rubbery.

Chicken will also become more tender the longer you cook it but if you overcook the chicken it will result in rubbery chicken.

The length of time you boil chicken for depends on the chicken and the size of chicken.

Most chicken takes around 20 to 30 minutes to boil and be fully cooked.

For example chicken that is bone in, skin on chicken breasts should be boiled for around 30 minutes or if frozen boil for around 45 minutes.

For chicken such as skinless, boneless chicken breast they should be boiled for around 12 minutes to 15 minutes or if frozen boil for around 18 minutes to 22 minutes.

As a general rule of thumb, boil a whole chicken for 90 minutes and boil chicken breasts for 15 minutes, or until no longer pink.

Just place the chicken in a pot, cover it with water, and cook until it's done.

If the chicken floats to the top of the water, it's often a sign that it's cooked, but always double-check the temperature.

Resting chicken after cooking is an essential step to ensure juicy and flavorful meat.

After reaching the recommended internal temperature of 165 degrees Fahrenheit, it is crucial to let smaller cuts of chicken (chicken breast, wings, and tenderloin) rest for at least 5-10 minutes before cutting into it.

No matter the cooking method or cut, chicken should always be cooked to an internal temperature of 165 degrees.

When checking the temperature, be sure to insert a probe thermometer into the thickest area of the chicken piece.

Heat the water and when it starts to boil add the chicken.

Slightly reduce the flame so that water is not boiling vigorously and let it be for at least 10-12 minutes.

Remove a small piece of the chicken to check when cooked.

Don't cook it 100% as carry over heat will overcook chicken and render it dry.

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