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Less foam in chicken broth: due to being a kosher chicken this time, or roasting first?

springleaf | Nov 13, 201104:22 PM

I've made broth starting from uncooked chicken parts, and there is generally a lot of foam to skim from the surface.

This time I used a kosher chicken, and first roasted it before using the carcass for broth. Hardly any foam.

So is the decrease in foam due to it being a kosher chicken, or because it was first roasted (or both)?

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