About Lior Moore Expertise all FAQ regarding jewish food, jewish holiday food , Israeli and middle east cuisine and much more, the stories behind the story etc...
Experience more then 30 years of cooking. Israeli born. publish an Ezine about Israeli, jewish and middle eastern food.
Expert: Lior Moore Date: 2/15/2003 Subject: Chicken Soup
Question Hi,
My questions is, "Is it better to cook chicken soup with the bones along with the skin, or without one or the other, or w/out both"? The reason I ask is that I prefer the convience of boneless chicken, but, will this short cut have any negative ramifications on flavor (as well the "medicinal" value, :) )...and if so, is there a way to "offset it". My husband, who is Jewish (I'm not), always tells me that it comes out much better whenever I leave everything in...but, I don't taste a difference and wonder if it's just "mental" thing?
I hope I worded this clearly...
Any help would be most appreciated.
Deborah (NYC)
Answer Dear Deborah
you can do both. it doesnt matter. however, if it taste we are talking about try to use turkey throat/neck (without skin) . it turns out great with hardly any fat.
