Russian Chicken Skim Broth (Pena)

In the realm of broths and stocks, it is a common practice to remove the foamy scum that forms on the surface as the liquid simmers. This foamy layer is often regarded as impure and is typically discarded due to its potential to cloud the stock and reduce its shelf life. However, it’s worth noting that this foamy scum is not inherently harmful; it simply contains proteins and fats that can affect the clarity and longevity of the stock.

Drawing inspiration from Russian culinary traditions, where resourcefulness is deeply valued, this recipe offers an alternative approach to handling the foamy scum. Russian homemakers of the past discovered a creative use for this foam by skimming it off and reconstituting it into a fortified broth known as pena. The original recipe for this technique comes from Elena Molokhevets’ nineteenth-century book on classical Russian cooking, “A Gift to Young Housewives.”

By embracing this traditional method, you can transform the foamy scum into a flavorful addition to your broths. The process involves reserving the foam during the preparation of Chicken Bone Broth or Whole Chicken Broth and then incorporating it back into the reserved broth to enhance its taste and nutritional profile.

Now, let’s explore the step-by-step instructions for creating this unique foamy scum broth, providing you with an opportunity to honor culinary traditions while maximizing the potential of your homemade broths.

INGREDIENTS:

• 4 cups Chicken Bone Broth or Whole Chicken Broth
• Reserved foam from Chicken Bone Broth or Whole Chicken Broth

SERVES: About 4 cups

PREPARATION TIME: 2 to 3 hours 

INSTRUCTIONS:

1. The next time you prepare Chicken Bone Broth or Whole Chicken Broth, keep a small saucepan on the back of the stove. As the broth simmers, use a spoon to carefully skim off any foam that rises to the surface and transfer it to the saucepan.
2. Once your broth is fully prepared, set aside 4 cups of it for the foamy scum broth. Pour the reserved broth into a separate saucepan.
3. Stir in the reserved chicken broth foam from the saucepan, incorporating it into the broth. Ensure the saucepan is covered, and bring the mixture to a bare simmer over medium heat.
4. Reduce the heat to low and let the broth cook, covered and undisturbed, for 2 hours. During this time, the foam will dissolve into the broth, fortifying it with its unique flavors and properties.
5. After the cooking process, you can use the foamy scum broth immediately in any recipe that calls for chicken broth, or simply enjoy it on its own by seasoning it with salt and pepper.
6. If you plan to store the broth for later use, strain it through a fine-mesh sieve to remove any impurities. Season the strained broth with salt and pepper according to your taste.
7. For storage, use a wide-mouthed funnel to pour the broth into a 1-quart jar, ensuring that the lid is tightly sealed. You can refrigerate the broth for up to 1 week or freeze it for longer-term storage, for up to 6 months. If using a glass jar for freezing, leave sufficient headspace to accommodate expansion.