legend_018
Head Chef
I was thinking about making chicken soup this weekend. I was reading some information on making chicken broth. I found it within the cooking links on this site. I usually use the cans, but one time I'd like to make it homemade. I have before in the past, but not very often. The article said at the end of making the broth:
Quote: "The absolute easiest way to get rid of all the fat is to stick the broth in the refrigerator. The next morning, all the fat will have risen to the top. Just take it off there."
1. Do people actually do that part? Just making sure.
My DH is doing some bulk meat shopping and is picking up some "small" whole chickens.
2. Also, if I make chicken broth, how much will I actually need for the soup?
I will also look around in the forums for old posts on chicken broth and chicken soup.
Quote: "The absolute easiest way to get rid of all the fat is to stick the broth in the refrigerator. The next morning, all the fat will have risen to the top. Just take it off there."
1. Do people actually do that part? Just making sure.
My DH is doing some bulk meat shopping and is picking up some "small" whole chickens.
2. Also, if I make chicken broth, how much will I actually need for the soup?
I will also look around in the forums for old posts on chicken broth and chicken soup.