2007-03-19 07:10:05 · 6 answers · asked by trinydiaz 1 in Food & Drink ➔ Cooking & Recipes
It's actually the fat that foams.
This used to be skimmed off the pot by the pioneers and mixed with ashes to make soap.
2007-03-19 07:14:05 · answer #1 · answered by Anastasia 5 · 2⤊ 0⤋
The foam comes from water soluble proteins coming off the chicken as it cooks... Essentially, you are seeing gelatin being made. As the chicken cooks, more and more of the protein breaks down, and more and more protein gets released. If you use the resulting broth to make gravy, you'l notice that it starts to gel as it cools. Basically you get chicken flavored Jell-O. It's these proteins that act as a kind of detergent that kind of sticks to itself and forms bubbles which don't pop easily when a gas rises through the broth.
Hope this helps. :)
2007-03-19 14:17:20 · answer #2 · answered by CurazyJ 2 · 1⤊ 0⤋
it is the fat out of the chicken going in to the water and that is the reaction that happens
2007-03-19 14:13:51 · answer #3 · answered by szlightning31 2 · 0⤊ 0⤋
Proteins. Sorry that's all I remember.
2007-03-19 14:13:34 · answer #4 · answered by marie 7 · 0⤊ 0⤋
BECAUSE IT IS A MALE CHICKEN
2007-03-19 14:20:19 · answer #5 · answered by Anonymous · 0⤊ 0⤋
i thought it was starch too, but fat is logical
2007-03-19 14:21:33 · answer #6 · answered by Anonymous · 0⤊ 0⤋