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

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.


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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

"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

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

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.

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

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