I thought it was normal.

Today, my approach to cooking chicken is entirely stress-free. When I am preparing a delicate soup or stock, I diligently skim the surface to achieve that perfect, clear broth. When I am quickly boiling chicken to shred for a weeknight pasta dish, I simply ignore the bubbles. Understanding that heat naturally causes proteins to rise to the surface has transformed my kitchen experience. The next time you see white foam forming in your pot, there is no need for alarm. It is simply a natural aspect of cooking, and you now have the knowledge to handle it exactly as your recipe requires.