By froth are you referring to the redish/grayish stuff that is basically cooked out blood. A lot like the stuff you see come out of salmon when you plank it. It's also the same froth you see when you boil let's say chicken for chicken soup. It's that grayish matter that floats to the top. Am I right? Usually the froth comes out first as it's blood and then the weep(fat/oil) follows as the temp of the meat gets a bit higher. I never knew I was using this process till now. That's basically how I cook up chicken parts, hot, then shut down the vents and let it finish cooking with the residual heat that's left. Makes sense cause farking chicken it always tender, juicy.
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