It gives the soup a nice flavor. Make sure it’s only bubbling a drop, simmering slowly. If you let it boil hard it gets cloudy. Refrigerate the soup overnight and it’ll be easy to take off the fat from on top. If you don’t remove the fat it’s oily and we don’t like to eat it that way.
I boil water with the chicken put in a mesh bag when fat starts forming on top I skim off and keep eye on it skimming again after 5-10 min then add the other stuff. Always clear not cloudy. If you let it over boil without skimming it gets cloudy
