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Q. I love chicken soup but I am watching my weight. Is there a way for me to make fat free chicken soup?
When soup is made from chicken bones, slow cooking extracts a robust flavor that is hard to duplicate if chicken pieces are used. Not only are bones cheaper and more flavorful, they produce a practically fat free soup.
Before you begin your recipe, place the bones in a pot, cover with water and bring to a boil. When the fat appears in the form of brown and white foam, spill the water into the sink. Rinse the bones and the pot with water. Now that the fat is removed, return the chicken to the pot and begin your recipe. (Alternatively, if you don’t want to spill the water, you can remove the fat with a large spoon, but this process may take a few minutes).
As an added precaution to eliminate the fat, refrigerate the cooked soup overnight. Any accumulated fat will solidify into a congealed surface which can be easily removed with a spoon.
If chicken pieces are used instead of bones, make sure to take off the skin before the pieces are placed in the pot. Then, as you would with the bones, bring the chicken to a boil, spill the brown and white foam into the sink (or remove with a spoon), rinse the chicken and return it the pot before proceeding with your recipe.
Click here to make our version of kosher fat-free chicken soup.
Become part of this interactive culinary dialogue. Felisa Billet welcomes your cooking questions at editor@kosher.com
