To remove fat from broth and soup, let come to room temperature then put ice cubes on a dish towel skim over the top multiple times, the fat will congeal and cling to the cloth. You may have to replace the ice cubes. You can use triple thickness of paper towel for this also.
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I make very low-fat soups and stews by cooking the meat and broth one day, taking out the meat and putting the broth in the refrigerator overnight and taking off the hardened fat the next day before adding the vegetables and finishing the dish. The Hearty and Chunky Chicken Pumpkin Soup I am making this afternoon has 1 g. fat per 2-cup serving.
WHEN YOU CAN NOT GET FRESH GREEN BEANS. I USE A CAN OF GREEN BEANS WITH LOW SODIUM, AND1CAN FAT FREE CHICKEN BROTH. I DRAIN THE GREEN BEANS AND COOK THEM IN THE CHICKEN BROTH. I COOK THEM UNTIL THE CHICKEN BROTH EVAPORATES IN THE GREEN BEANS. THEIR IS NO NEED FOR SALT OR BUTTER. THE GREEN BEANS ARE FULL OF FLAVOR...
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