I've been making chicken broth pretty much the same way for decades. I cut up a whole chicken, cutting through the bones of all but the breast and thighs (to release marrow). I pretty deeply brown the ...
I am really curious about the behavior of chicken fat in soup. Why does the top layer of fat (in contact with the air) on hot broth form a thin skin that can be lifted off the surface of the soup? ...
After reading this I made "burgers" with ground chicken thigh. (Didn't have turkey thighs handy.) I have the feeling chicken thighs have plenty of fat, so less likely to dry out than turkey, but it ...