It’s fall and I’m making lots of soup. I love soup…Hubby not so much so when I make it, the soup has to be hearty. Sunday I took out some chicken to thaw. It was a big pack of chicken legs that I had bought when it was on sale. I intended to have chicken but by Thursday I realized the chicken was still in the refrigerator and I hadn’t used it. UGH. They needed to used immediately. So…no chicken legs for us. Being it had to be cooked I’d cook it all up and use the shredded meat for a couple dishes.
Into the Instant Pot the chicken went. I knew one of the things I’d be making was a soup so I put extra water in the pot so I’d have some soup base. I put the chicken in and pushed the meat setting. I then added time to the pot so that it was set at 55 minutes. This makes the chicken able to fall off of the bone which I want if I’m shredding the chicken.
Once the chicken was done and cooled I put a whole bunch of ice cubes into the pot. All of the fat from the chicken adheres to the ice cubes…
You can see here that I am scooping away the ice cubes with the fat clinging to them.
Can you believe that all of this fat came out of the pot??
I can’t get every drop and honestly, I don’t want to. The fat gives the soup some of the taste.
Did you know the ice cube trick for removing fat from a stock pot?
As for the soup….it’s gone.
I forgot to take pictures. Kalissa and I ate it as soup for lunch. Then for supper I thickened it up and made home made biscuits to go with it. Ah…biscuits with chicken gravy. It’s one of our favorite meals. The rest of the chicken was used in two batches of chicken enchiladas…one for the freezer and one for tomorrow. PERFECT. I like days that already have the meals prepared for them. Maybe it’s not such a bad thing that the chicken was in the refrigerator and had to be used immediately!