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Chicken stock to soup

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  • xrjtg
    xrjtg Posts: 600 Forumite
    If you can wait, then putting the soup/stock in the fridge over night will cause all the fat to set on the top. It can then be scraped off easily.
  • Farway
    Farway Posts: 14,635 Forumite
    Part of the Furniture 10,000 Posts Homepage Hero Name Dropper
    xrjtg wrote: »
    If you can wait, then putting the soup/stock in the fridge over night will cause all the fat to set on the top. It can then be scraped off easily.

    Once cooled overnight I use a couple of layers of kitchen roll, just gently lay it on top of soup and most of the fat will stick to it, then bin the paper roll + fat

    Try not to disturb the cooled soup too much as you take it from the fridge or the fat may disperse into smaller bits
    Eight out of ten owners who expressed a preference said their cats preferred other peoples gardens
  • Mrs_Bea wrote: »
    Hello all
    Please don't laugh but I just have a daft question about chicken soup. I know that you can make yummy chicken soup by boiling the carcas but have never had much success myself as it comes out too greasy.
    What do others do to make a simple chicken broth/soup?
    Thanks

    I boil up the stock, and if there's too much fat, I skim that off asd use it to sweat the veg for the soup :)

    As this has fallen from the front page of OS, I'll add it to the existing thread to give you more ideas.
    :rudolf: Sheep, pigs, hens and bees on our Teesdale smallholding :rudolf:
  • Hi Peeps

    I'm just trying out a homemade chicken soup for the first time - My chickens usually do us 3 meals but I do throw the carcass :o So after reading the recipe on here, I thought i'd try it using all the peelings I was also going to throw.
    Now do i include the skin or not? I don't like eating the skin and assumed it would make the soup fatty? What do you do?
    Thankyou x
    :j Mortgage Free!! :eek: )
    Generally trying to cut back where possible :j
  • Personally I don't put the skin in as I don't eat it either, I usually just give it to the cats! I can't imagine it giving the stock any more flavour as it's the bones that do that...

    Maybe someone else can be a bit more helpful as I've never actually tried it so don't really know!
    Never say never
  • floyd
    floyd Posts: 2,722 Forumite
    Part of the Furniture Combo Breaker
    I just throw everything in, skin and all then leave the stock to cool overnight in the fridge and scrape off the layer of fat that solidifies on top with a blunt knife
  • Sublime_2
    Sublime_2 Posts: 15,741 Forumite
    For the stock I put bones, skin, and any scraps of meat. I always do in my slow cooker, and have never found it fatty.

    I strain everything, and then use as my soup base.
  • Sometimes I put skin in, sometimes not. Give it a go and see what happens x
  • I chuck everything in; any excess fat can be skimmed off to cook potatoes in :)
    :rudolf: Sheep, pigs, hens and bees on our Teesdale smallholding :rudolf:
  • squeaky
    squeaky Posts: 14,129 Forumite
    10,000 Posts Combo Breaker
    "The fount of all knowledge" also puts the skin in. I've always thought that it helps add flavour. Maybe it's just me.

    I usually decant the end result into a jug and then pop it into the fridge when cool. Seems to make it a lot easier to lift the fat off.
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