Chicken Broth: A Note

You know that terrible feeling of having forgotten something? A vague niggling that sends you checking for keys or glasses or even outside to make sure the headlights are off?

That was me last night with the broth recipe. At 1a.m., my ever helpful brain woke me: You left the giblets out. And you forgot to talk about chicken fat. 

Thanks, subconscious.

The chicken broth recipe post has been modified to reflect the obvious:chicken giblets, that is, the heart and gizzards, are wonderful in broth, as are necks, if you can restrain yourself from eating them up. But a side mention won’t hurt, either.

Chicken livers do not belong in broths, as they become bitter with long cooking. Instead, saute in butter, place on bread, and eat. You, after all, have made broth and deserve a reward.

Fat however, does belong in broth. A few words here in its defense: Jennifer McLagan, in her extensively researched Fat, writes:

“All poultry fats contain the monounsaturated fatty acid palmitoleic acid, which is believed to boost our immune system.”

Of all poultry fats, chicken fat has the highest concentration of palmitoleic acid, meaning its presence in broth helps fight what ails you while tasting really good. So instead of tossing those pads of fat you find on your next chicken, save them for broth-making. You won’t be sorry.

This concludes our postscript.