But what is a chickeny flavor? I think the article refers to quality of flavor, and I’m referring to intensity and richness. Their conclusion makes sense, that

But what is a chickeny flavor? I think the article refers to quality of flavor, and I’m referring to intensity and richness. Their conclusion makes sense, that stewing a whole chicken would be like an average of all the parts. The article uses a pressure cooker, which I haven’t tried. I read some articles like this when I started out making bone broth. Wing broth is this way, thighs are another, they said, etcetera. Since my goal was bone broth I didn’t consider boneless breasts - turkey breasts are great, though. Since my goal was health and allergy avoidance, I went for whole chickens as they’re my ally processed. I’m mainly now basing my analysis on plucking parts of that whole chicken at different times. Sometimes when I’m hungry I’ve bought a breast or two, boiled it, and compared to the normal stew I make, it was rather flavorless. I haven’t tried extended simmering, I admit. Surely this is opinion-based, but my belief is that making soups or saucey dishes from chopped up chicken breast with no bones is much less rich than from a whole chicken stewed overnight. Countless grandmothers through history would likely agree.