How can you remove the fat from chicken broth?

Answer 1

* 18 - 24 won ton wrappers * Filling: * 1/2 pound boneless lean pork, chopped finely * 1 tablespoon soy sauce * 1 tablespoon oyster sauce * a few drops sesame oil * 1 teaspoon sherry * 1/2 teaspoon sugar * 1 green onion, finely minced * 1 teaspoon cornstarch * 2 dashes of white pepper * Other: * Water for boiling won tons * 4 1/2 - 5 cups chicken stock * green onion, thinly sliced, as desired * a few drops sesame oil (optional) Combine all the filling ingredients in a bowl, mixing well. Lay one won ton skin in front of you. Cover the remaining won ton skins with a damp towel to keep them from drying out.

Filling the won tons: Moisten all the edges of the won ton wrapper with water. Place a heaping teaspoon of won ton filling in the center.

Fold the won ton wrapper in half lengthwise, making sure the ends meet. Press down firmly on the ends to seal. Use thumbs to push down on the edges of the filling to center it. Keeping thumbs in place, fold over the won ton wrapper one more time. Push the corners up and hold in place between your thumb and index finger. Wet the corners with your fingers. Bring the two ends together so that they overlap. Press to seal. The finished product should resemble a nurse's cap. Repeat with remaining won tons.

Alternate method: Place the teaspoon of filling in the middle of the wrapper and twist to seal. The final result should resemble a money bag or drawstring purse.

Boiling the won tons: Bring a large pot of water to a boil. Add the won tons, making sure there is enough room for them to move about freely. Let the won tons boil for 5 - 8 minutes, until they rise to the top and the filling is cooked through. Remove from the pot with a slotted spoon.

To make the soup: bring the chicken stock to a boil. Add the won tons and bring the soup back to a boil. Add the green onion, remove the pot from the heat and add the sesame oil, stirring. Ladle into soup bowls, allowing 6 won tons per person. Credit to: http://chinesefood.about.com/od/chinesesouprecipes/r/wontonsoup.htm

Answer 2

Vegetable broth is simply a mixture of diced root vegetables (Turnip, potato, carrot); shredded cabbage, celery, onion; 2 stock cubes of choice (I use oxo). Fill a pan three quarters full with the ingredients and top up with water. Bring to the boil, then simmer until cooked. Some like the vegetables to be firm rather than soft and overcooked, but it all a question of preference. You could also add peas, chopped French beans, and pearl barley (soak the pearl barley in cold water overnight to soften).

Note: if you want a soup rather than a broth, simply put the ingredients through a kitchen blender before putting in the pan to cook, then use more water than you would use in a broth.

Answer 3

I make my own chicken broth whenever I'm boiling chicken to be made into creamed chicken. I use split breasts with ribs and skin-on. Cover the breasts with water and add herbs to taste. I usually use some parsley (dried or fresh), and a few shakes of poultry seasoning, maybe some sage, or whatever you like. Boil until the chicken is tender (about an hour on medium heat). Remove the breasts from the water. While they are cooling I pour the broth into 1-cup and 2-cup plastic containers that can be put into the freezer. When they are frozen, I pop them out of the containers, transfer them to a ziploc bag and put them back in the freezer. If you don't want the parsley flakes, etc, you could strain the broth before freezing.

Answer 4

Homemade chicken stock is simple to make. One simply simmers a whole chicken or the bones from a leftover carcass in a large pot of water for several hours, along with some vegetables. Carrots, and onion and celery are best. Season to taste. When ready, simply strain and voila, chicken stock!

Answer 5

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Answer 6

The easiest way to remove the fat from chicken broth is to chill the broth. The fat will rise to the top of the broth and when it's thoroughly cold, dip the fat off the broth with a spoon.