Do You Drain the Fat off Chicken Soup?
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  1. #1
    Registered User dolphin's Avatar
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    Question Do You Drain the Fat off Chicken Soup?

    I've got a pot of chicken back bones and noodles cooking. They are almost done but there seems to be quite a bit of yellow fat on the top.

    Would you let it cool and scoop off the fat?
    Just eat it with the fat in there?

    I want it to be healty and never really thought about the fat before. I'm hopeing it will get me over this cold and bronchits.

    Thanks in advance.

    Carolyn

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    Registered User duckduckgoose007's Avatar
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    Carolyn,

    I would cool it down, then take the fat off. It is much easier this way.

    Hope you feel better soon.

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    Whenever I cook chicken scraps, or the turkey carcass I always chill it good and then peel the solid fat off of the top. It really isn't that flavorful, it usually just tastes greasy. Sometimes I save it and portion it out a teeny bit at a time to our dog in his dry dog food. You can leave a little bit on it, but usually when you are using soup type pieces, it is a lot.
    Hope you get to feeling better!

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    I save the fat and use it for cooking vegetables, particularly in soups. I LOVE the taste of chicken fat. A little bit of fat makes such a difference. Fun fact: most spices are fat soluble. That's why fat free just isn't as good (IMO.)

    I don't throw ANYTHING away. I even save the lard from sausages and the tallow from cooking ground beef.

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    {{{HUGS}}} hope you are feeling better soon.

    I always cool it off and take most of the fat off...I don't like all that fat in there. But I do leave just a smidgen for flavor

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