[問題] 雞湯的油是營養嘛?
冬天喜歡在家裡煮雞湯
但一直很困惑雞湯的油是不是營養
爬文後看到大家說，雞油凝固後可以撈掉或炒菜、拌飯
那如果我一開始就去雞皮，會損失雞皮裡面的營養嘛？
另外也很好奇，
先川燙雞肉可以讓湯比較乾淨
但會不會讓雞的營養價值在川燙時就流失掉了呢？
廚房新手求解惑
先謝謝大家了
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