Chicken Question

In my own experience, as a non professional chef and a mediocre cook, that happens to me every single time I cook chicken broth. :)
Haven't died OR got sick yet!

That white foam is simply the fats and oils from the chicken. Some of it's the proteins too. You probably haven't noticed it before because your water may have been simmering at a lower temp. Your broth is fine. Many people simply skim that off the top as it forms. If you leave it, it's absolutely fine to do so, your broth just may not be as clear as you would like.

At our house we make our broth and then refrigerate. The fats get more solid and we scoop them off that way.

Yep, that's the fatty stuff. If you let it sit for some time (or put it in the fridge) you can actually scoop that stuff off. I find that it makes for a better broth, personally.

Normal. This occurs when you boil meat.

westonaprice.org

they have broth information and tutorials. Great stuff.

skim the foam. broth is fine to eat.

good luck,
M.

I make broth all the time that is perfectly normal. The fat floats to the surface and you could either skim it off or let it chill and then take the white fat off the top. Enjoy!

Did you start with raw chicken? If so, that is why there is foam. It's from the fat and bone marrow. It is perfectly safe to eat, but you can skim it off.

Next time, roast the chicken first, then use it to make your soup. It takes longer but It eliminates the foam issue and gives the soup/broth a richer flavor, aroma and color. Once you taste soup made with a roasted chicken, you'll never go back to a raw-boil method.

Perfectly normal.
Skim it while it simmers.
Once strained and cooled the fat will coagulate on the top and you can just lift it off. (so gross, right?)

It's just chicken fat.