If you have by you bones, legs and neck of fowl, put them in; it will add to the flavour. Taste it and pass through a sieve. This is the real clear soup or consommé with which you can make many soups, and which is necessary for à large number of dishes. It is advisable always to have some ready in the kitchen. It plays a greater and more varied part than does the “stock”, so monotonously used in English cooking.
All meat soups ought to be absolutely free from fat. It is not very easy to remove it while hot. The best way is to cook your soup early in the day, then let it grow cold. The fat then forms a crust which is easily removed. Then heat up the soup again.