I have a brand new crockpot; received it as a gift.
Tonight I made chicken pieces with onions, veggies, potatoes, chicken broth and wine. I trimmed off most of the chicken skin, to reduce fat intake.
It turned out pretty good but here's the thing: the end result is that there is plenty of fat in the liquid. Normally I'd strain it and let it chill overnite, and then skim off the fat, like I do when I make chicken soup. But everyone is hungry and wants to be fed pronto!
Usually when I make chicken pieces I cook them in the oven, or in my Le Creuset pot on the stove. Much easier to drain off fat and eat it right away.
So if I want to serve right after cooking in the crockpot, one has to consume all that fat too.
Is there a healthy way to cook meats and poultry in the crockpot without eating all that rendered fat?
Am I doing something wrong?