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Vinegar in chicken soup?

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I was just leafing through a local Chinese-y freebie newspaper (admittedly not the best source for food tips), which proposed, for a chicken soup recipe, letting the raw chicken sit for an hour in cold water with a couple of tablespoons of vinegar.

I browsed the internet and found occasional references to vinegar, but not much. Do any of you do this? Is it for flavor, or does it have more to do with some kind of chemical reaction?

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  1. No, I don't do it.

    My understanding is for flavor, but not so much about "adding" vinegar flavor, rather to "remove" the gaming/raw meat flavor.

    Meanwhile:

    http://www.flixya.com/files-photo/r/a...

    2 Replies
    1. re: Chemicalkinetics

      Thanks. Interesting because my impression is that chicken, especially these days, doesn't have much taste of its own, anyway.

      1. re: Lady Grey

        Based on the recipe you read, does it use this vinegar water for cooking or does it use a different pot of fresh water?

        I think if the goal is to infuse the chicken with vinegar, then you would do it during the cooking step, and not the pre-cooking step.

    2. I have never done that but I always add ACV to the pot when making chicken stock. Adds brightness and if the old wives tale is true it helps get all the collagen out of the bones.

      2 Replies
      1. re: foodieX2

        This is the reason I've read to add vinegar - helps release collagen. I've never tried it but I let my stock simmer for a very long time and it usually gels quite nicely.

        1. re: foodieX2

          I tried this recently with chicken bones, and was really pleased with the results. The second time, I put too much apple cider vinegar in, but it made a great base for hot and sour soup.

        2. pretty poplar in marinades. tho its more balsamic or red wine vinegar. i think its more of a tenderizer. id be careful it might tend to make things a bit mushy