Boiled a chicken with the skin on

TraceyB_2

I am having a major cooking night tonight but have had a bit of a disastor!

I usually boil up a chicken to do a soup but cut the skin off first - only this time I forgot (had too many other pans on the go at the same time!) and now I have a film of fat on the top of my stock (havent added anything to it yet, have just boiked up a whole chicken and now I want to start pulling the meat off and adding veg, lentils, oats etc!)

Anyone know how I can get rid of the fat in one easy go? Keep thinking of putting a slice of bread on the top?

liney

Let it go cold and skim off when it hardens.

TraceyB_2

Thanks - will try that and pick up where I left off in the morning.

I assume all the veg will be ok if I keep it all in cold water overnight?

mudgekin

If you really want to fix it tonight quickly dip, then remove, an ice cube or two into the soup, wrap it in a thin piece of cloth or muslin. I usually have those double thickness wash cloths that are stitched with red thread and if I have a clean one I cut it in half and pop some ice cubes in and drag along the surface. The fat sticks to the ice.

If I have no cloths I quickly run the ice cubes along the top using a draining spoon.

Caterina

Also if you have any kitchen towel paper float a couple of sheets on top of the soup and it should absorbe a lot of the fat.

HTH

TraceyB_2

Couldnt believe your response Caterina - run out to the kitchen before your response and didnt seem to be doing too well with the slotted spoon and ice cube - so wrapped some ice cubes in..............kitchen roll as I didnt have a cloth!!!!

Thanks everyone - chicken soup now back on track, chilli, bolognese, stewed mince all done and waiting to cool.

Only problem is I'm not sure I have enough room in the freezer - bought too much knock down at Tesco tonight (including mince and chicken as above)!

If I put some of the soup in a sealed container in the fridge, would it be ok until Thursday?