I have a sick relative and I'd like to make a really flavorful chicken stock to make chicken soup for them.
I watched a video on youtube.com, by 'Sorted' and they mentioned that you boil your chicken, then dump the water, rinse the chicken, and start over. I've never heard of this and they've been known to redo recipes when they learn new stuff.
The idea behind it was that supposedly, you boil it for a short time and all the 'impurities' come out, then you start with fresh water and boil for the stock. The same as people say you should cook ramen, but don't serve it in the water it was cooked in, because of all the preservatives that wash off.
Can anyone verify if this idea of cooking a chicken twice actually removes 'impurities', or am I throwing out flavorful chicken water? I've definitely hear of skimming the foam off the top of the pot to remove 'bad stuff'. Thanks for the help.