Priscilla Ballou > wrote in
:

> In article >,
> Alan S > wrote:
>
> > When I cook chicken soup, I leave the skin on for the flavour,
> > then let it cool until the fat solidifies on top and skim it. But
> > I'm trying to lose weight - a fit diabetic may find it adequate to
> > just skim the surplus off the top without cooling.
>
> I prefer to leave the skin on and then skim off the fat because of
> aesthetics. I think the soup tastes better when I'm not having to
> fight my way through grease to get to the tastes of the vegies, the
> herbs, the chicken.
>
> Priscilla

I usually save up 3 or 4 carcasses then make soup from the remains...So
it is too late, I've already eaten the skin. I still have to skim/peel
the fat off the chilled broth/stock though.
--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban