Chicken without skin and/or bones; might as well use cardboard. I'd remove skin AFTER cooking and..

A

aajay

Well-known member
refrigerate overnight. Then lift off fat before rewarming. Probably better the next day anyway. Skin and bone not only add fat (the flavor carrier) but also gelatin for body and flavor. Try that and see if he likes it. BTW "Coq au Vin" is a misnomer unless one uses rooster. Poor Casey on Top Chef last season was dumped all over by the judges for calling her dish, made with chicken, "Coq au Vin"! Fatheads! LOL

 
Chicken without skin and/or bones; might as well use cardboard. I'd remove skin AFTER cooking and..

refrigerate overnight. Then lift off fat before rewarming. Probably better the next day anyway. Skin and bone not only add fat (the flavor carrier) but also gelatin for body and flavor. Try that and see if he likes it. BTW "Coq au Vin" is a misnomer unless one uses rooster. Poor Casey on Top Chef last season was dumped all over by the judges for calling her dish, made with chicken, "Coq au Vin"! Fatheads! LOL

 
Make it your way and remove the meat while warm. Chill all and remove all the

grease from the sauce (removing the meat first makes it easier to skim off the fat. Otherwise, it gets trapped in the meat.) Reheat and taste. That should remove a large portion of the fat. Then you can remove the skin/bones or not.

I'm like your husband....the smell of homemade chicken soup with a film of grease actually makes me nauseated. Which was a bad thing growing up in a family with eastern European grandmothers. To them, the more fat floating on the bowl, the richer the soup. I used to hate going to Christmas dinner at Bubbas. Not the least of which was being eyeball-to-eyeball with the apple-stuffed roasted pig's head.

 
I've had the same problem, but I've found that chickens like the Bell and Evans brand have

less fat under the skin and don't cook up as greasy as some of the other brands such as Tyson, Perdue and supermarket brands.

 
Thanks, all. I'll try the suggestions the next time I make this.

It's my favorite company dish because you throw everything in the pot and pull it out when it's done--you don't end up slaving over the stove when all your guests arrive. But if my husband finds it greasy, probably others do as well.

Thanks!

 
Just thought of something--maybe the problem is the "coq" part of the

recipe. The chicken we use probably has lots more fat than the original "coq"!

 
you'd have great fun with roper french fries in texas...

they're not considered acceptable unless they have at least a half inch of grease on the bottom of the plate.

 
Amanda, I agree with Marilyn that the sauce has to be skimmed. I go one step further...

After the chicken is finished I remove it, and put the sauce in its skillet off-center on the stove. All the fat and gunk collects to one side where it is easy to spoon off. After about 20 minutes of simmering and occasional skimming, the sauce is more concentrated in flavor and velvety smooth. You can then slip the chicken back in to reheat.

The French call this "depeulment," or "skinning" a sauce. It sounds like more work than it is; it's really easy and it makes a huge difference.

 
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