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How do I prevent brown myoglobin bits coming out of my drumsticks in my chicken soup?
I was looking forward to a good chicken soup, and it was absolutely ruined by the brown clumpy stuff coming out of my chicken when it was done. I could not eat the drumsticks at all, the taste was too gross for me. How can I prevent this from happening again? I first fill the pot with my chicken, water, onion, garlic, and chicken bouillon seasoning. I set the temp to 8 (my stove goes from 1-10) and once it boils I set it at 3 for about an hour. Any advice would be greatly appreciated 😅 submitted by /u/kiss-my-ass-hoe
