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To: Shoot1st who wrote (695)	5/7/2007 10:43:47 AM
From: Ken Adams	Read Replies (1) \| Respond to of 1564

Got it! Thanks! I'll have to go shopping, but I need to feel better first. Had to cancel a dental appointment until I get over this cold, which is going away pretty fast. Runny nose today.

To: Shoot1st who wrote (695)	5/7/2007 4:28:17 PM
From: Suma	Read Replies (2) \| Respond to of 1564

I think you posted on the wrong thread but I would like to know how you remove the fat from the broth after cooking or do you eat it while it is a liquid. I know Chicken fat was once considered a cooking fat and loved by some ethnic people I knew.

To: Shoot1st who wrote (695)	5/7/2007 4:35:09 PM
From: Ken Adams	Read Replies (1) \| Respond to of 1564

Shootie, just out of curiosity, why not cut the chicken up prior to cooking? Seems it would be a whole lot easier to bone those pieces once cooked. I make chicken soup now, but in a big pan on top of the stove. I use chicken wings or thighs. I simply boil them for some 30 minutes, let them cool enough to handle, then pull off the skin, bone each piece and cut into bite size cubes. I then put all this back in the pan, along with the other ingredients and simmer away. Delicious. Takes about the same amount of time as your recipe, although I often let it simmer a bit longer. I also use chicken broth with water at about a 2:1 ratio.