Why do you blanch chicken before cook or stew it?

There are a few reasons why blanching chicken before cooking or stewing it is beneficial:

Remove impurities: Blanching helps to remove any impurities, such as blood or other unwanted residues, from the surface of the chicken. This results in a cleaner and more palatable final dish.

Tighten the proteins: When chicken is blanched in hot water, the proteins on the surface coagulate and tighten. This helps to seal in the natural juices and flavors of the chicken, resulting in a more tender and flavorful dish.

Pre-cooking: Blanching also serves as a form of pre-cooking, especially if the chicken will be stewed or cooked for a long time. It speeds up the overall cooking process and ensures that the chicken is evenly cooked throughout.

Remove excess fat: For certain recipes, blanching can help to remove excess fat from the chicken. When the chicken is immersed in hot water, some of the fat melts and rises to the surface, which can be easily skimmed off.

Convenience: Blanching chicken beforehand can be a convenient way to prepare it for various cooking methods. You can blanch the chicken and store it in the refrigerator or freezer until you're ready to cook, saving time during meal preparation.

Remember, blanching time should be kept brief, usually just a few seconds to a minute, to avoid overcooking the chicken. The aim is to blanch the surface without fully cooking it, so it can be further cooked in your desired recipe.