I like to make what I call boiled bone soup. The leftover stripped chicken carcus is broken up and boiled with leftover veg and stuffing with some seasoning to produce a stock. I seive this, add the stock to the pan with fresh veg and the meat juices from the original roast chicken, then bring to a boil adding the left over chicken. After boiling I reduce the heat to a simmer. My problem is here, the chicken always seems to stick to the bottom of the pan and burns unless I stand there for 2 hours. Why? How can I prevent this?
Soup – Chicken sticks to bottom of pan when I boil bones for soup
soup
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Best Answer
Don't boil it.
You want a bare simmer when trying to extract the flavor from the bones. If you're boiling, you'll both run into the problems that you mention (sticking & burning), and you end up with a worse broth -- much of the flavor is in the smell of the soup, and boiling too hard will both destroy compounds you want and kick them into the air (and thus not in the broth/stock).
My normal procedure is:
Cool down the broth if not serving that day, put into smaller containers, and put in the refrigerator.
On the day you're serving it, add in whatever diced vegetables and/or meat and heat through. Adjust the salt & acidity if needed, and maybe add some herbs.