Remove the chicken from the pot. Let cool until ready to handle. Eat immediately or remove meat from bones and freeze for later use to prevent histamine content from building, if needed.

If necessary, peel away and discard any yellow membrane that adheres to the chicken feet, then chop off the claws. (The process of defeathering chickens often removes that yellow membrane; however ...

You make chicken stock by simmering chicken bones, along with vegetables and aromatics ... adds flavor and reduces food waste ...