Thanks to the help I received here and elsewhere, my chicken
stock/soup and beef stock/stew results are steadily improving.

I just took a tub of chicken soup out of the freezer -- made about a
week ago. It was pretty good. Not great, but good.

However, I noticed that there were a lot of little pieces of orange
"paper" floating here and there. I think it's carrot skin -- as that's
the only orange ingredient.

I did not peel the carrots because I have been told that I wouold lose
a lot of the vitamins. It that true?

I just scrubbed them well with a coarse sponge pot scrubber.

I don't mind the skins. They are not at all tough, but they look a
little funny. I would feel odd serving them to anyone.

Suggestions?


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