Removing Fat from Stock

• To skim fat from cooled or warm broth, use a large metal spoon and skim off the fat that rises to top  Place the deboned meat back into the broth before refrigerating. (There is fat on the meat also.)  
• Cover and refrigerate the soup or broth for 6 to 8 hours or until fat solidifies on the surface, and then use a spoon to lift off the hardened fat. 
• A fat-separating pitcher is useful also. The pitcher has a spout near the bottom. Broth is poured into the pitcher and allowed to stand for a few minutes while the fat rises to the top. The broth can then be poured off and the fat will remain in the pitcher. 
• Another tool to try is a fat-skimming ladle. Slots near the upper edge catch the fat, which stays in the ladle.

dianne11323

7/7/2004