Re: How can I fix my intro chicken soup?

[Guest guest]

I would heat it back up, cool it down and refrigerate. Put it in the back of the shelf where's it's coldest and in the morning you can skim it again. 

 

My mom separates the chicken, carrots, debones, deveins, etc. and strains the broth, refrigerates, skims and adds the chickens and pureed carrots back into the stock.

 

If I touch anything after it cooks four hours, I have a really hard time skimming the fat off.  It's too disintegrated (if that's the right word)  or I mean it's not smooth enough to easily get the fat off.

 

In the beginning, if you are doing it for crohn's or uc or something like that, it probably wouldn't hurt to eat some fat but that's entirely up to you.

 

Debbie 41 cd

 

Later on in the diet you can use the chicken for salads or something and add fresh roasted chicken.  Also, you can add 1 cap full of apple cider vinegar to leach all the minerals out of the bone for the chicken soup.

 

Has anyone tried those de-fatters?  It's like a measuring cup that somehow automatically surfaces the fat to the top?  Mom was looking for one of those.  I've never used one.  TIA.

 

I wanted to do a cleansing intro day tomorrow so I made a big batch of the chicken soup last night.I ran out of time because I wanted to go to bed early so this is what I did:I normally chill the stock to scoop off the fat before I puree the carrots back in but this time I just pureed them together while still warm, thinking that I could skim the fat off in the morning after it had been in the fridge overnight.

Well, my awesome stick blender did too good of a job I think, because there is no fat layer on top today. I think it all emulsified together.How do I fix this so that I am not ingesting terribly high amounts of fat from all that chicken skin boiling?

Can I heat the soup back up, and hope that the fat separates? Then chill and skim?Or am I SOL?Thanks,CarolineSCD since 1/7/10Crohn's/UC since 1999