Chicken soup has split. Can it be repaired
Today I made chicken soup. I roasted a chicken until cooked. I then removed the breast and leg meat, boiled the rest. I strained it, added a chicken stock Cube to adjust the flavour, added the saved leg meat and using a hand blender, blitzed. After adding a sprinkle of thyme and salt I brought to the boil to reduce. And then allowed to cool.
To my surprise, it has split.
I did not realise chicken soup could split.
Is there something which makes chicken soup split and can it be rebound (I guess with an emulsifier)
Best Answer
Pureed chicken and water is not a stable emulsion, no. There's nothing in there that binds the fat or suspends the meat particles. Most recipes for chicken soup do not call for pureeing the actual meat (they tend to have chunks of chicken in them), so you would normally not see split chicken soup. You could probably return it to its previous texture by adding a starch to thicken and stabilise it somewhat.
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Quick Answer about "Chicken soup has split. Can it be repaired"
Adding an egg (white+yolk) and then heating the soup will probably make a slurry. Yolk + cream might work. But starch, for example arrowroot, is probably the best and will keep the soup clear. Cornstarch fixed it and was able to use a small enough to not affect taste.How do you fix watered chicken soup?
Depending on what kind of soup you've made, these are six of the easiest ways to make it thicker.Why did my soup separate?
Separation in Cooking When making soup, recipes encourage cooks to begin with cold water that is brought to a long, slow simmer. This process allows fats to stay separate from the broth, rising to the top for skimming throughout the cooking. If the water comes to a boil, the fat will melt, becoming inseparable.How do you fix overcooked chicken soup?
You want just enough liquid to warm and reconstitute but not so much that it turns to chicken soup. This method is simply reheating the chicken and adding moisture, so be careful not to boil it in the liquid or cook it for a long time. Nobody needs double-dry chicken in their lives.How do you fix soups?
4 Ways to Fix Oversalted SoupThe Ultimate Guide To Making Amazing Chicken Stock
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