Where did I go wrong?

pipkin71

Today I made a chicken and sweetcorn soup, using chicken stock. I've not done it before and, although it was very nice, there was a thin layer of grease on top of the soup when it was in the bowl. I did strain it off both before I added the stock to the sweetcorn and after blending.

The only thing I can think of is that I used chicken legs and the recipe said chicken breast.

Any ideas?

It was so nice I will definitely be making it again.

Pipkin xxxx

Davgirl1

Whenever I make soup I always chill it, scrape off any fat and then reheat it. It takes too long to skim it off when its hot and I always miss some.

The chicken legs would have more fat than chicken breast but they taste so much better.

Penelope_Penguin

Hey, Pipkin! I don't think you did go wrong; sometimes chicken has more fat than others. I like to make stock the day before, leave it in the fridge, and the fat stays on the surface. That way you can easily scrape it off (and use it for cooking , if you're proper OS ).

Penny. x

Raspberry_Swirl

mine always has a little fat on the surface but i find that's ok. i do skim if it's a lot.

adds to the flavour!!!

pipkin71

Thanks guys.

Do you think that because I made the stock today rather than letting it cool that would have added to the fat on top?

It was really nice soup but the fat did put DD off - although she's poorly too so hasn't much appetite.

Pipkin xxxx

thriftlady_2

Chicken fat is just the job if you're feeling poorly (colds -type poorly) it is full of nourishment;)