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Forum -> Household Management -> Kosher Kitchen
Soup and Chicken "Hack"
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amother
Periwinkle


 

Post Wed, Mar 07 2018, 3:38 pm
amother wrote:
In baked chicken
There is fatty fat that floats to the top.
And then there's the jelly fat, that's suppose to be good for you and what broth is made of.
Can someone explain this please
Or are my assumptions wrong


The jelly fat is concentrated stock. Even when you make saucy chicken, the jelly can be saved and used as stock- it will just taste a tad different. I find that honey mustard chicken makes an amazingly out of this world base stock for vegetable soup
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amother
Burgundy


 

Post Wed, Mar 07 2018, 3:57 pm
.
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amother
Copper


 

Post Wed, Mar 07 2018, 4:01 pm
[quote="Chickpea"]
PinkFridge wrote:
And delicious with rice, barley, or sliced potatoes. Or other grains
...and unhealthy for one's arteries.


Some of us believe that natural animal fat is healthy, since fat is the only macronutrient that doesn't raise blood sugar levels.
Mixing it with carbs, as suggested, defeats the purpose and makes it unhealthy.
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SuperWify




 
 
    
 

Post Wed, Mar 07 2018, 5:24 pm
This is the easiest yummiest chicken soup. I tried many versions it this was a winner (and SOO easy) I call it Season’s Chicken Soup.

Buy a prepared package of chicken soup vegetables from your grocery (I use Season’s) and a big bag of chicken bones. Cook chicken bones in low for an hour with salt. Skim off fat. Then add vegetables and cook for another 2-3 hours.

Enjoy!
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causemommysaid




 
 
    
 

Post Wed, Mar 07 2018, 5:34 pm
I got lost. too many steps

I usually take the skin off the chicken and bake it in sauce or breading.

I then put the skin along with a package of chicken bones which are super cheap in a mesh bag and let that flavor the soup.

That way I don't end up with bland chicken.
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