Whenever I make chicken stock with whole chicken, I will always eat the horribly overcooked chicken meat “for the protein.” Does anyone with a better scientific understanding of cooking know if this is valid? I.e., does the protein go intro the stock or does it remain in the meat?
It’s in the meat. Protein does not leach out of meat the way fat and juices do.
Next time, cut the meat off the chicken and make the stock with the carcass. Cook the meat separately and eat it.