Ask the Cook Jorj Morgan is the Director of Lifestyle Content for BlueSuitMom.com. Her expertise in the culinary field incorporates 25 years of entertaining as well as owning a successful catering company. She is in the process of publishing her first cookbook, "At Home In The Kitchen" due in Spring 2001. Chicken Soup Fat Rachel writes, "My father-in-law didn't want me to skim the grease globules that had formed at the top of my husband's homemade chicken soup. He said the chicken grease wasn't fattening, and that all types of animal grease are different (meaning some are fatty, some are not). Is this true? I'd like to know the truth - should I skim the soup or not? Thanks for your help." Answer: Your father-in-law has a point - of sorts. There is an old wives tale that touts the health benefits of just that part of homemade chicken soup. In most cases it is the “fat” or marbling in meat or poultry that contains the most amount of flavor. That is why a beef hamburger has more flavor than say a turkey burger, or why a rib eye steak is juicier than a tenderloin steak. Similarly the white breast meat of a chicken has less flavor and juice than the leg or thigh portion because it contains less fat. To skim or not to skim is totally a personal choice. If you are strictly watching your fat intake, then skim away. In my opinion, chicken soup is a relatively lean dish filled with healthy veggies. A little chicken fat in a large pot of healthy soup is not going to adversely impact your health. But, it sure may add to a great soup! Submit your questions for Jorj More feasting challenges: • Quick appetizers • Making lumpless gravy • Grilling summer vegetables • Exciting lunch boxes Jorj Morgan is the Director of Lifestyle Content for BlueSuitMom.com.