Arrowroot


Mireya Ruiz

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Arrowroot will mix into any available liquids, making them thicker. This will happen even if it has to sneak off the chicken to do it. I've not found a way to get crispy chicken in a soup, to be honest... I can have crispy chicken on the side and add it to the soup at serving, or I can put the chicken into the soup and cook it which thickens the soup but removes the crisp. That said, arrowroot isn't the preferred method of making thicker broths and sauces in my house because of the goo factor, my kids just plain don't like it (but they're fine with tapioca sauces, go figure).

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Even if you were to take traditionally fried chicken (flour, egg wash, deep fat frying) and put it in a soup, it's not going to stay crispy. That's just the nature of fried things. 

Arrowroot is one of the thickeners that tends toward something a bit on the slimy side of thick, so it's not really ideal for sauces and thick soups. 

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