Avoid these chicken parts for a healthier soup experience
When the temperature outside drops, soups take center stage. They warm you up perfectly and still taste great when reheated. It's important to ensure they are not only delicious but also healthy.
The foundation of every soup is an essential broth, typically made from meat and vegetables. While choosing vegetables isn't complicated, selecting the right meat can be challenging. Poultry is often the go-to option as it suits almost all soups. However, some parts, despite their low cost, are best avoided.
The worst meat for soup
Nothing is more comforting on cold days than a fragrant, homemade soup. It's a delicious meal and a source of many vitamins and minerals that strengthen our bodies. However, for the soup to be wholesome, it's essential to pay attention to the quality of the ingredients.
While chicken is a popular choice for making broth, not all of its parts are equally safe. Experts warn against consuming the head, lungs, and the chicken rear end, as these parts may harbor harmful substances and parasites. Even prolonged cooking may not eliminate these risks.
The head may contain high levels of heavy metals, hormones, and other harmful substances that can negatively affect our health. Offal includes a lot of fat and protein, which can cause the broth to become cloudy during cooking.
How to choose meat for soup?
We can enjoy a delicious and healthy soup by selecting high-quality meat from safe parts. Red meat with bones, such as brisket or beef ribs, is a good choice. It is rich in collagen, which gives the broth a gelatinous consistency and benefits joints and skin. Duck is also an option, adding a deep, dark color and distinctive taste to the broth. It's worth noting that both beef and duck are sources of iron, which is essential for proper bodily function.
Consider poultry, such as chicken or turkey, if you prefer a lighter taste. Poultry meat is usually leaner and easier to digest. Drumsticks, breasts, or wings will be the perfect fit here.
