I’ve been adding a few chicken heads to our soup recently, but I wanted to see what would happen if I made a batch of broth using heads alone. So I placed thirty heads in a pot and cooked them down overnight. After straining and cooling the broth, here are the results:
This is as gelled as I’ve seen chicken broth, but the flavor isn’t well-rounded. Adding salt helps, but there is still a general blandness that doesn’t satisfy me.
I think I’ll continue to add a head or two to every gallon of soup, but straight head soup won’t be on the menu again. Chicken backs, necks, and feet add to the depth, aroma, and flavor.
On the waste-not, want-not side, I stirred heaping scoops of gelatin into my beef stew today and it blended in nicely. And then I fed the cooked heads to the cats.