On Sun, 11 Nov 2018 20:24:29 -0600, "cshenk" > wrote:

>I have only 1 common dish that I make where skimming makes a
>difference. We call it 'ugly chicken'. It's basically boiled chicken
>parts with a lot of adobo seasoning. Slow simmered on the stove for
>about 2 hours. Most of the fat ends up as a froth at the top and you
>lift that off sporadically.

If you're going to boil your chicken for 2 hours anyway, isn't it
quicker to start with tofu?