Being Nigerian, I was used to generously pouring oil into stew and this was the first thing I changed. I remember my friends teasing me about my ‘Weight Watchers Stew’ but over 40 pounds later, I was the one laughing :p
Honestly, I wasn’t aware of the benefits of animal fats/stock back then, I just used stock in my food because it added flavour and helped me eliminate the use of oil.
Why chicken fat? Because animal fats are highly nutritious (and natural!) and essential for many body functions – heart, lungs, bones, etc (Read more here: http://articles.mercola.com/sites/articles/archive/2011/09/01/enjoy-saturated-fats-theyre-good-for-you.aspx).
PS For personal reasons, I’ve been advised to eat less chicken skin NOT because it’s high in fat but because it’s high in omega 6.
- fry the onions in 1 tablespoon of coconut oil
- And add the chicken stock (with the fat) to the blended tomato mix