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quick question regarding soup

#2
I can't see why not. I would only make sure that you skimmed the stock so there is not a lot of fat in it. If it still would be free on green? I do not think so, as there will still be some pieces of meat falling out of the bone, but I am not an expert and this is my personal opinion :)
 

jaylou

Gold Member
#3
This has been asked before and we've never managed to get a definitive answer!

I do use meat stock, I put it in the fridge for 24hours and then take off the block of fat which settles on the top. The birdies get the fat and I use the stock. I don't count any syns but I don't know for sure if it has a syn value.

There's nothing quite like fresh chicken stock in a risotto :)
 
#4
Yeah im really fancying scotch broth but i cant get it to taste the same without a lamb shank. When i usually cook it i always skim the fat off the top anyway and i take the meat out afterwards anyway and remove all the fatty bits and only put the lean meat back in. But wasnt sure.....suppose it wont be a huge syn value if any but wasnt sure! Thanks xx
 


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