Sometimes when I make chicken soup about a 3rd of the pots surface you can see fat flaoting, other times there is much more. I think there is more fat when bits of the chickens skin is in the pot as opposed to when its removed. To test this I added more skin today however there wasn't a lot of flat so not sure if my hypotesis is correct.
1) in terms of chicken cuts, skin etc how can I ensure from this I get high fat chicken soup?
2) With chicken skin, i notice there is little hairs from the chicken on it, does it matter if you eat this, will it do any harm?
3)If you shouldn't eat the hairs and you just boil the skin and throw the skin away afterwards, will the soup be safe to drink even though hairs were boiled in it?