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chicken soup - should I leave the skin on?
Hi folks
When making chicken soup, should I peel the skin/fat off before cooking? TIA -- John38 |
"John" > wrote in message ... > Hi folks > > When making chicken soup, should I peel the skin/fat off before cooking? > > TIA > > -- > John38 I leave the skin on because I think it adds a bit of flavor to the soup. After the chicken is cooked, though, I remove and discard the skin and dark meat (that's just my personal preference), and coarsely chop the white meat. I also skim most of the fat off the top of the soup's surface when it's done. Hope this helps! Karen Type 2 |
"John" > wrote in message ... > Hi folks > > When making chicken soup, should I peel the skin/fat off before cooking? > > TIA > > -- > John38 I leave the skin on because I think it adds a bit of flavor to the soup. After the chicken is cooked, though, I remove and discard the skin and dark meat (that's just my personal preference), and coarsely chop the white meat. I also skim most of the fat off the top of the soup's surface when it's done. Hope this helps! Karen Type 2 |
On 9-Jan-2005, John > wrote: > Hi folks > > When making chicken soup, should I peel the skin/fat off before cooking? > > TIA I leave the skin on throughout the cooking process, then remove the skin and excess fat from the soup before serving. x-- 100 Proof News - http://www.100ProofNews.com x-- 3,500+ Binary NewsGroups, and over 90,000 other groups x-- Access to over 1 Terabyte per Day - $8.95/Month x-- UNLIMITED DOWNLOAD |
On 9-Jan-2005, John > wrote: > Hi folks > > When making chicken soup, should I peel the skin/fat off before cooking? > > TIA I leave the skin on throughout the cooking process, then remove the skin and excess fat from the soup before serving. x-- 100 Proof News - http://www.100ProofNews.com x-- 3,500+ Binary NewsGroups, and over 90,000 other groups x-- Access to over 1 Terabyte per Day - $8.95/Month x-- UNLIMITED DOWNLOAD |
In article >,
John > wrote: > Hi folks > > When making chicken soup, should I peel the skin/fat off before cooking? > > TIA I presume you mean when making the stock for the soup? I leave it on in order to get all the flavor. Then after I discard the bones and skin I chill the stock and skim the fat off the top. Priscilla -- "It is very, very dangerous to treat any human, lowest of the low even, with contempt and arrogant whatever. The Lord takes this kind of treatment very, very personal." - QBaal in newsgroup alt.religion.christian.episcopal |
In article >,
John > wrote: > Hi folks > > When making chicken soup, should I peel the skin/fat off before cooking? > > TIA I presume you mean when making the stock for the soup? I leave it on in order to get all the flavor. Then after I discard the bones and skin I chill the stock and skim the fat off the top. Priscilla -- "It is very, very dangerous to treat any human, lowest of the low even, with contempt and arrogant whatever. The Lord takes this kind of treatment very, very personal." - QBaal in newsgroup alt.religion.christian.episcopal |
On Sun, 09 Jan 2005 15:14:01 GMT, Hahabogus >
wrote: Hi! thanks to all who replied. Yeah, skimming off the cold hard fat is what I had in mind. You see, the soup thing is for work. I like to have a light meal at work. Heavy stuff makes me sleepy. So i wanted something like a broth, and this seems to be the way to go about it. Was worried about the skin but as long as the hard fat can be removed, then yeah. Dunno why I didn't think of that before :) What I might do, as well, is after the chicken has been taken out and de-boned, to break the main bones and put em back in for 30 mins or so to get the goodness out of the cartilage and marrow. Looks like I can make a gallon or more of stock from one 4lb chicken. The object of this is to freeze it. I'd like to add some veges and chicken meat to it and then freeze it in meal-sized bags or containers so I can easily warm it up in the microwave and put it in my thermos and take to work. I'm a bit worried about the veges in the soup not freezing well. I suppose it's just a cast of 'suck it and see'. -- John38 - T? |
On Sun, 09 Jan 2005 15:14:01 GMT, Hahabogus >
wrote: Hi! thanks to all who replied. Yeah, skimming off the cold hard fat is what I had in mind. You see, the soup thing is for work. I like to have a light meal at work. Heavy stuff makes me sleepy. So i wanted something like a broth, and this seems to be the way to go about it. Was worried about the skin but as long as the hard fat can be removed, then yeah. Dunno why I didn't think of that before :) What I might do, as well, is after the chicken has been taken out and de-boned, to break the main bones and put em back in for 30 mins or so to get the goodness out of the cartilage and marrow. Looks like I can make a gallon or more of stock from one 4lb chicken. The object of this is to freeze it. I'd like to add some veges and chicken meat to it and then freeze it in meal-sized bags or containers so I can easily warm it up in the microwave and put it in my thermos and take to work. I'm a bit worried about the veges in the soup not freezing well. I suppose it's just a cast of 'suck it and see'. -- John38 - T? |
John > wrote in news:slrncu2reu.7m8.dev-
: > > Potatoes and milk products don't freeze well in soups...try a wild rice, regular rice or barley soup. Corn, green beans, bell peppers, peas, carrots, mushrooms, kale or spinach freeze a lot better. -- Starchless in Manitoba. Type 2 Diabetic 1AC 5.6mmol or 101mg/dl |
John > wrote in news:slrncu2reu.7m8.dev-
: > > Potatoes and milk products don't freeze well in soups...try a wild rice, regular rice or barley soup. Corn, green beans, bell peppers, peas, carrots, mushrooms, kale or spinach freeze a lot better. -- Starchless in Manitoba. Type 2 Diabetic 1AC 5.6mmol or 101mg/dl |
In article >,
John > wrote: > What I might do, as well, is after the chicken has been taken out and > de-boned, to break the main bones and put em back in for 30 mins or so > to get the goodness out of the cartilage and marrow. Yup. When I've taken the meat off the bones, I generally put the bones back in and cook 'em a while longer. That lets me not overcook the meat but get every bit of yummitude out of the rest. Priscilla -- "It is very, very dangerous to treat any human, lowest of the low even, with contempt and arrogant whatever. The Lord takes this kind of treatment very, very personal." - QBaal in newsgroup alt.religion.christian.episcopal |
In article >,
John > wrote: > What I might do, as well, is after the chicken has been taken out and > de-boned, to break the main bones and put em back in for 30 mins or so > to get the goodness out of the cartilage and marrow. Yup. When I've taken the meat off the bones, I generally put the bones back in and cook 'em a while longer. That lets me not overcook the meat but get every bit of yummitude out of the rest. Priscilla -- "It is very, very dangerous to treat any human, lowest of the low even, with contempt and arrogant whatever. The Lord takes this kind of treatment very, very personal." - QBaal in newsgroup alt.religion.christian.episcopal |
the veggies freeze well in the soup stock........ i've made many a batch of
chicken rice soup that is mostly veggies and the onion will disappear from the broth on reheating it a touch of rice is all you need.... and don't over cook it because it will continue to cook when you reheat it and throw it in the thermos kate -- Join us in the Diabetic-Talk Chatroom on UnderNet /server irc.undernet.org --- /join #Diabetic-Talk More info: http://www.diabetic-talk.org/ I have no medical qualifications beyond my own experience. Choose your advisers carefully, because experience can be an expensive teacher. "John" > wrote in message ... > On Sun, 09 Jan 2005 15:14:01 GMT, Hahabogus > > wrote: > > Hi! thanks to all who replied. Yeah, skimming off the cold hard fat is > what I had in mind. You see, the soup thing is for work. I like to have > a light meal at work. Heavy stuff makes me sleepy. So i wanted something > like a broth, and this seems to be the way to go about it. Was worried > about the skin but as long as the hard fat can be removed, then yeah. > Dunno why I didn't think of that before :) > > What I might do, as well, is after the chicken has been taken out and > de-boned, to break the main bones and put em back in for 30 mins or so > to get the goodness out of the cartilage and marrow. > > Looks like I can make a gallon or more of stock from one 4lb chicken. > The object of this is to freeze it. I'd like to add some veges and > chicken meat to it and then freeze it in meal-sized bags or containers > so I can easily warm it up in the microwave and put it in my thermos and > take to work. I'm a bit worried about the veges in the soup not freezing > well. I suppose it's just a cast of 'suck it and see'. > -- > John38 - T? > |
the veggies freeze well in the soup stock........ i've made many a batch of
chicken rice soup that is mostly veggies and the onion will disappear from the broth on reheating it a touch of rice is all you need.... and don't over cook it because it will continue to cook when you reheat it and throw it in the thermos kate -- Join us in the Diabetic-Talk Chatroom on UnderNet /server irc.undernet.org --- /join #Diabetic-Talk More info: http://www.diabetic-talk.org/ I have no medical qualifications beyond my own experience. Choose your advisers carefully, because experience can be an expensive teacher. "John" > wrote in message ... > On Sun, 09 Jan 2005 15:14:01 GMT, Hahabogus > > wrote: > > Hi! thanks to all who replied. Yeah, skimming off the cold hard fat is > what I had in mind. You see, the soup thing is for work. I like to have > a light meal at work. Heavy stuff makes me sleepy. So i wanted something > like a broth, and this seems to be the way to go about it. Was worried > about the skin but as long as the hard fat can be removed, then yeah. > Dunno why I didn't think of that before :) > > What I might do, as well, is after the chicken has been taken out and > de-boned, to break the main bones and put em back in for 30 mins or so > to get the goodness out of the cartilage and marrow. > > Looks like I can make a gallon or more of stock from one 4lb chicken. > The object of this is to freeze it. I'd like to add some veges and > chicken meat to it and then freeze it in meal-sized bags or containers > so I can easily warm it up in the microwave and put it in my thermos and > take to work. I'm a bit worried about the veges in the soup not freezing > well. I suppose it's just a cast of 'suck it and see'. > -- > John38 - T? > |
In article >,
John > wrote: > Hi folks > > When making chicken soup, should I peel the skin/fat off before cooking? > > TIA Whatever you want to do is fine. Leaving the skin on imparts more flavor, but also more fat. From a diabetes point of view, it makes no difference since chicken has no carbs. |
When I make chicken soup I take it off.
why not ask your doctor that question? -- Tom Information you can trust from the diabetes experts... Your American Diabetes Association http://www.diabetes.org/home.jsp the American Diabetes Association's Message Boards http://community.diabetes.org/n/pfx/...tesz&nav=index My Web Site www.Gantlet.000k2.com "John" > wrote in message ... > Hi folks > > When making chicken soup, should I peel the skin/fat off before cooking? > > TIA > > -- > John38 |
John > wrote:
> > >>Hi folks >> >>When making chicken soup, should I peel the skin/fat off before cooking? >> >>TIA Easy. Cook it with the skin on to add the flavor. Then chill the soup overnight. The fat will solidfy on top. Skim it off, throw it away. You've got flavorful soup... no fat. Jennifer |
John > wrote:
> > >>Hi folks >> >>When making chicken soup, should I peel the skin/fat off before cooking? >> >>TIA Easy. Cook it with the skin on to add the flavor. Then chill the soup overnight. The fat will solidfy on top. Skim it off, throw it away. You've got flavorful soup... no fat. Jennifer |
On Sat, 5 Mar 2005 12:38:47 -0800, Shawn Hearn wrote
(in article >): > In article >, > John > wrote: > >> Hi folks >> >> When making chicken soup, should I peel the skin/fat off before cooking? >> >> TIA > > Whatever you want to do is fine. Leaving the skin on imparts more > flavor, but also more fat. From a diabetes point of view, it makes no > difference since chicken has no carbs. You think fat doesn't matter from a diabetes point of view? Weird. serene |
On Mon, 7 Mar 2005 20:22:16 -0800, serene >
wrote: |> Whatever you want to do is fine. Leaving the skin on imparts more |> flavor, but also more fat. From a diabetes point of view, it makes no |> difference since chicken has no carbs. | |You think fat doesn't matter from a diabetes point of view? Weird. | |serene Hi serene Anything matters in excess - from a health point of view. However, the fat won't quickly put up your BGs, and is no problem at all in moderation unless you are also trying to lose weight. What was weird? My definition of weird is medics who recommend high-carb diets for type 2 diabetics. 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. Cheers, Alan |
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 -- "You can't welcome someone into a body of Christ and then say only certain rooms are open." -- dancertm in alt.religion.christian.episcopal |
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 |
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