Uncle Scott's Guide to Chicken Juice
Adapted from an email thread with visiting sister K in the aftermath of our dental-ride/ GFS stop/Apartment 319 lunch visit on Wednesday, July 29, 2026: A nother recommendation: save the juice from thawed frozen chicken and "simmer down now" till the water cooks off and the rendered chicken, almost all pure protein, is c. 165 F. and the consistency of scrambled eggs. My Tyson Boneless Skinless Chicken Breasts, 96 oz. officially but c. 100 oz. here, thawed to 74 oz. meat and 26 oz. juice. The 26 oz. juice rendered 13.25 oz. residual, crumbled meat (subtract the bowl from the 17.04 oz. depicted) - bearing, by my estimate, almost 100 grams protein, or as much as 1 lb. of the chicken itself : as Chicken-Boy George would ask, "Do you really...