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TSR
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 Tue, Sep 29 2009, 4:07 pm
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I leave the skin on the chicken because, although it is more fattening, the skin imparts more flavor and body to the soup. This is how my mother-in-law taught me to make a clear broth. Put the washed chicken in a full pot of water. Turn the burner on to high and be careful to watch your pot. As it starts to boil you will notice that fat starts to gather together. You need to skim that off. You skim, more fat forms. Do not let the water boil too much or the fat will just get incorporated into the soup and you will not get a clear broth. Keep on skimming off the fat until no more fat forms. That's how I do it and as long as I don't let the water start boiling like crazy, I get a nice clear broth. Good luck!
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