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Old 07-23-2009, 02:09 PM   #11
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I never bring chicken stock to a full boil anyway, since it reduces the amount of collagen you will extract. Better to bring it to a simmer and leave it there if you want to get all the flavor out of the chicken.
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Old 07-23-2009, 02:16 PM   #12
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I never bring chicken stock to a full boil anyway, since it reduces the amount of collagen you will extract. Better to bring it to a simmer and leave it there if you want to get all the flavor out of the chicken.

Agreed, Erik. This is about adding rice to completed stock make soup.
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Old 07-23-2009, 02:32 PM   #13
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Exploding Chicken Broth

Thanks to all that have replied!

Just to clarify:
My mother Boils the chicken in the broth, when the chicken is done, she removes it.The broth sits a bit (cools), she then strains it,and lets it sit some more, when shes ready to do the rice she reheats the broth (gas stove, NO microwave), and at some point before she adds the rice into the broth, the broth explodes (not the correct term, but it flies all over the kitchen several feet...what a mess to clean up).She says she needs to "watch" the broth when reheating it, because at some point if it starts to actually boil, this is when it explodes, mom says if she can catch it before it boils, then everything is ok, she gets distracted fixing the rest of dinner, so sometimes she's to late in catching the broth before it starts to boil.I don't know if putting a "Spoon" or something else in the broth would prevent this...we'll have to give it a try.
Again thanks to all!!!
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Old 07-23-2009, 03:00 PM   #14
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There's a HUGE difference in "exploding" and boiling over! Yes, it will boil over quickly and it makes quite a mess. By "all over the kitchen" I assume you meant all over the stove and some of the surrounding area. Yes, rice boils over if left on boil. Cooking pasta will also boil over.
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Old 07-23-2009, 04:31 PM   #15
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Kitchenelf..."Exploding" is not the correct wording....but please note the broth erupts over 7-8 feet away from the stove....it dosent boil over the pot, it literally flies a good 8 feet in all directions. There's NO rice in the broth..its just the broth!This happens before adding the rice.This is NOT soup she's making by the way.
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Old 07-23-2009, 05:00 PM   #16
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I hear you! Have had similar experiences with malt erupting all over the stove. What a sticky mess that can be. Making wort is definitely something that needs to be closely watched.
I have had some spectacular messes that have turned out to be the best beer ever. The problem with them is you can never duplicate it as it truely was an uncontroled accident.
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Old 07-23-2009, 05:03 PM   #17
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Originally Posted by donthegreek View Post
Kitchenelf..."Exploding" is not the correct wording....but please note the broth erupts over 7-8 feet away from the stove....it dosent boil over the pot, it literally flies a good 8 feet in all directions. There's NO rice in the broth..its just the broth!This happens before adding the rice.This is NOT soup she's making by the way.
Hmmm what have the chickens been eating? Have you seen any animated coyotes around?
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Old 01-18-2014, 11:04 AM   #18
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I have had several explosions in the past couple of months, with the pot on low simmer. No rice. With or without a lid. Most often after I've removed the chicken and added the bones and skin back in to simmer, with a teaspoon or so of cider vinegar to leach the calcium out of the bones. I've been doing this for many years, but don't recall this happening until lately. These explosions require at least a 2-hour clean up, plus losing half of the broth. It's been very fortunate that I was not near the stove when it's happened. I can't figure it out. One thing I can think of that is different is that with age and shoulder problems, I'm now cooking smaller amounts in a smaller pot. There is no microwave involved here, just an electric stove. I hope someone can figure this out.
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Old 01-18-2014, 11:09 AM   #19
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It's happened to me with a pan of water with some oil in it. The oil, or in the case of chicken broth, the chicken fat covers the surface suppressing the bubbles until pressure builds up and there is a violent boil over/explosion.

If you defat the stock before boiling it or keep stirring it, there will not be an issue.
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Old 01-18-2014, 11:29 AM   #20
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It's happened to me with a pan of water with some oil in it. The oil, or in the case of chicken broth, the chicken fat covers the surface suppressing the bubbles until pressure builds up and there is a violent boil over/explosion.

If you defat the stock before boiling it or keep stirring it, there will not be an issue.
This was my thought, that it had something to do with the fat content of the broth. Fat will take on heat beyond the boiling point of water, and that seems like a possible issue. Just putting out my thoughts - I'm not a chemist or a physicist.
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