Leaving Fat in Chicken Broth

RE: Leaving Fat in Chicken Broth Post by ILuvDobes (287) | (05/18/2006) Profile | Contact I always leave a little bit on like Annie does :-) Jennifer Northern Virginia RE: Leaving Fat in Chicken Broth Post By carla bledsoe (Guest Post) (05/18/2006) i leave on most of the fat as you are correct in assuming you lose a lot of flavor without it. if i'm going to thicken like gravy or a sauce i will leave less than if i am simply using the broth as a base. RE: Leaving Fat in Chicken Broth Post by sunhat (56) | (05/18/2006) Contact I personally take as much fat off as I can since I don't want it in my body. I also personally don't like the feel of al that fat coating and congealing in my mouth and on my lips. Why don't you just try it for yourself? Take the fat off as suggested, and then taste the fat all by itself to see what flavor it has and if you like it. If you do, you can always add some of the fat back, bit by bit, into the warmed broth, until you achieve the right compromise of flavor vs healthiness for you. RE: Leaving Fat in Chicken Broth Post by slw1299 (50) | (05/18/2006) Contact Think of it this way; when you put the broth in the refrigerator to cool, and the fat rises and hardens, that's kind of what it does inside your body as well. Do you really want your arteries to be narrowed by all that fat? You know how hard it is to remove; better not to have it there to begin with! slw RE: Leaving Fat in Chicken Broth Post By Claudia-MD (Guest Post) (05/18/2006) I say remove it. First, even if you skim off what you think is all the fat, there will still be some that doesn't congeal at the top, so you won't be removing all of it; however, it will be much healthier....lower in fat and calories. RE: Leaving Fat in Chicken Broth Post by brenda thompson (46) | (05/17/2006) Contact personally i think it makes it taste better to take it off. if you leave it on then you have this fatty taste afterwards and it coats everything, which doesnt allow you to enjoy the other flavors. JMO Brenda RE: Leaving Fat in Chicken Broth Post by MamaJude (54) | (05/17/2006) Blog! | Contact The chicken fat doesn't add much flavor to the soup. And, it's not all that healthy either. I not only coagulate the chicken fat but I do the same for the beef fat when I make beef soup and ham fat when I make pea or bean soup. RE: Leaving Fat in Chicken Broth Post By Annie (Guest Post) (05/17/2006) It's pretty difficult to get ALL the fat off when the stock is chilled..... I always leave a tiny bit and I firmly believe it does enhance the taste. RE: Leaving Fat in Chicken Broth Post by Jilson (76) | (05/16/2006) Contact It depends on whether you can "afford" the fat and calories. I always take it off--I don't believe that the fat is necessary for the flavor. If you have made the broth well, it will have all the flavor you need.