Wed, Mar-04-20, 12:01
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Plan: Muscle Centric
Stats: 238/153/160
BF:
Progress: 109%
Location: UK
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Quote:
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Originally Posted by Meme#1
When I make chicken soup, using the whole chicken usually adds a lot of collagen. I usually leave the bones in the pot even when the meat starts falling off and continue cooking on low. You can really see the gelatin when it is refrigerated later.
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Just out of interest, does that also include the feet?
As chicken feet are not readily available in the UK, I can't always include them, but when I do, there is always a far greater gelatin content in the finished broth. |