Skimming the fat off homemade chicken noodle soup is not only a necessity because it makes the dish that much more visually appealing, but it is healthier for you. Supplements of antibiotics and growth hormones are given to poultry in the large poultry producing farms. The pharmaceuticals collect and are stored by the fat tissue in the chicken. Skimming the rendered fat helps reduce these chemicals in our food. Read on to learn skim chicken noodle soup.
Instructions
1. Bring your chicken to a boil in a large stock pot or large pot. Cover the chicken with water to render the fat from the fatty tissue of the chicken and make sure it doesn't cling to the legs or wings of the boiling bird. If the oil coats the exposed parts of the chicken then you will not be able to collect it and discard it.
2. Use the ladle to skim the top surface of the soup base and gather the small pools of collected fat. Run the edge of the ladle just below the surface of the stock and allow the fat to slip into the inside of the ladle. Pour the skimmed fat into an empty can. The pools will gather together so that it is easier to skim a lot of them at one time. When you think you have gotten all the fat, stir the pot and see if anymore fat rises to the surface. If so, then skim the top again.
3. Utilize an alternate method of skimming the pot of fat and oil if time allows. Allow the pot to cool slightly and take small pieces of bread and use them as sponges to soak up the fats that are floating in the stock. If you have the time or are planning on using the chicken later, allow the pot to cool in the refrigerator. Then using a spoon, skim the top of the cooled stock. The fat and oil that was floating on the hot stock will have congealed into little blobs of solid fat floating on the top of the stock. Skim the globs and discard.
Tags: floating stock, that floating, that floating stock, tissue chicken