Water came out cloudy after steaming chicken, is it cosidered a broth?
I was surprised since the chicken never touched the water but I guess it dropped some of its juices in it, I was doing a small batch and I tried to taste it but after adding some salt it just tasted salty, so If I make a larger batch in less water and the result comes out more concentrated could this taste good and be considered a broth ?
Best Answer
Broth is usually defined as having had bones/meat/veg boiled in it, so the dictionary says no. The lack of flavour also says no, and I doubt reducing it would make much difference. You could use the water to make broth or stock, if you have bones/vegetables to hand.
What's more likely to have happened is that condensation dripped into the water. This will always happen unless you take steps to prevent it, as the chicken is cooler than the steam, causing water to condense on the surface (more obvious with steaming green veg). This water dripping would carry small amounts of protein (e.g. myoglobin from dark meat) into the water, and it doesn't take much of many proteins to make water cloudy (this is why milk is white, or a few drops of milk make water cloudy). Small particles of fat will also contribute if they run into the water.
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Is chicken broth clear or cloudy?
Generally speaking, the cloudy nature of stock is simply due to impurities or particles in the stock. Stock should always be started with cold water and cooked, uncovered, at a simmer, without ever coming to a full boil. If the stock does boil, some of the fat will emulsify into the liquid, which can make it cloudy.What do you do with boiled chicken water?
Editor: Sure, you could definitely reuse that liquid! It will be a bit thinner and less rich than a full-on chicken stock, but it would be great for cooking rice or as a weeknight soup base. Strain out any solid bits before using it, and you're good to go!How do you fix cloudy chicken broth?
4 Steps to Clarifying StockCan you save the broth after boiling chicken?
NOTE: I do not recommend using the solids for soups or other recipes when they've been cooked so long due to texture, lack of flavor, and the nutrients have already been released into the stock. Stock can be stored in the refrigerator for up to 5 days or frozen for later use.Simple Chicken Soup | Food Network
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