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How do you get as much fat as possible when making chicken soup?

post #1 of 4
Thread Starter 

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?

 

Cheers

post #2 of 4

The hairs are the result of poor processng and when bioled won't hurt you. The   brand of chicken and age determines the fat content Purdue chix are loaded with fat where some other brands are not Skin is loaded with fat as is the dark meat over the white.,this is why dark meat is jucier then white .Let soup get cold then remove accumulated fat  or skim well while cooking.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #3 of 4

Um, Chef EDB, I believe the OP is looking for high fat stock/broth/soup.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #4 of 4

My error let him just reverse  my answer(all dark meat) more skin. use Perdue

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
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