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Help! Chicken soup

#1
I made chicken soup by boiling bones to make stock. I didn't add skin. I then strained and picked out chicken, put more chicken in, and all the leftover veg. Sprouts, broccoli and carrots and green beans. It is so yummy!!!! I have just had two bowls. And one bowl yesterday. I'm sure it must be healthy, but do I need to syn the stock. Just occurred to me that perhaps I should. I hope not. I'm really fed up and feel like I really need some syn treats

Lynda

Lynda
 
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#2
I've wondered about this before and got varied responses.
I always cook the chicken carcass and allow the stock to settle overnight in the fridge and remove any fat the next day. I then make my soup with the stock.
I really don't know if you should or shouldn't syn it. I think this is down to personal choice really - or a question for SW/Consultant.
 
#4
I wouldn't know where to start on finding how much to syn. I don't use the skin, and have tried taking fat off top, but really isn't much. If I should, I will, as the weight isn't really coming off as it is, and need to stick 100%

Lydna
 
#8
I asked my consultant friend about this, and the best thing to do is to chill the stock, take off the fat, then use it. Or if you have one of those fiddly fat-separator jugs, that would do the trick.

Obviously, if you are taking off the skin before you make the stock, there won't be much fat anyway.

I cooked a whole small chicken in my slow cooker yesterday. It made some lovely juices which I put in the fridge. There was about three teaspoonsful of fat to spoon off the top this morning, and the stock had turned to jelly. I'm using that in a soup - simmering right now and smelling wonderful!
 
#10
As I take the fat off the top I have never synned it. As it was already mentioned, leaving it overnight in the fridge is the easiest way to get the fat off the top :)
 


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