extremecheddar
Member
- Joined
- Jan 2, 2014
- Messages
- 201
When making a chicken based broth, a lot of the fat rises to the top. Does anyone have an idea of what percentage of fat you can remove? If you could get it low enough, chicken doesn't seem like such a bad protein source. Low iron and far more digestible than beef. Remove skin and fat, leave bones, add chicken feet. Lots of gelatin and digestible protein. Did I forget any hidden dangers with chicken?