can anyone comment about the fat? when i make chicken soup/stock i skim the fat several times so it doesn't come off greasy, but this recipe doesn...

...'t say anything about that..



drbabs January 15, 2015
I guess it depends on the chicken, but I made a similar recipe yesterday, and since I planned to serve it last night, I poured off the stock into a metal bowl and refrigerated it for an hour or so till I could start scraping fat off the top. Meanwhile I just covered the chicken and kept it on low. (I actually put it in a roasting pan in a low oven, but I am super paranoid about food poisoning.) Once I scraped the fat off I realized there wasn't as much as I had thought and a conventional gravy separator probably would have worked as well. I'm not sure if my sharing my confusion is helpful or not, but the chicken did turn out fine.
Susan W. January 15, 2015
I agree, it seems to differ from chicken to chicken. The pastured chickens that I buy from Kookoolan farms when in season (it's Oregon, so we have a pastured chicken season from May to Oct) are lean. They're outside running around and pecking. Other birds who lead a less athletic life seem flabby in comparison. Sometimes when I make stock, I end up with a sheet to peel off the next day. Other times, there are just spots of fat.
Susan W. January 15, 2015
I would remove the fat at the end, but not during its cooking time. I have a fat separator that I use for such times. would be one of those dishes that I chill and then skim the fat once it's solidified. I have nothing against animal fat, but in a recipe like this, I'd not want the fat to cause the poaching liquid to feel greasy.
Nancy January 15, 2015
Also, there is no added fat in recipe, so not likely to be greasy. If youre concerned, separate broth and solids, chill overnight in fridge, skim fat next day. Recombine and reheat.
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