Reducing fat content in thick chicken stock

Question

My chicken stock is very gelatinous (good) but it didn't have a layer of fat to skim off. How can I reduce the fat content?

score 21 · Answer 1 · answered Mar 15 '20 at 14:16

21

Gelatin and fat are different. Chill your stock. If a layer of fat solidifies at the surface, remove it. If you see no layer of solidified fat, you've probably eliminated as much as possible.

answered Mar 15 '20 at 14:16

moscafj

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I'm tempted to say 'keep the fat' (schmalz). It's useful, tasty stuff. – Robin Betts Mar 16 '20 at 12:24
@RobinBetts absolutely! – moscafj Mar 16 '20 at 13:12

score 1 · Answer 2 · answered Mar 17 '20 at 14:40

As it cools, the fat and water will separate into two layers, with the fat on top. If there is no/little fat layer, then there simply isn't any fat. The thickness that seems fatty is just gelatin that has set like jelly. That's a good thing as it means the stock was well made.

score -1 · Answer 3 · answered Mar 16 '20 at 14:30

-1

To prevent gelatin from freezing, add more water. And excess fat can be removed by cooling the broth and collecting it on the surface.

answered Mar 16 '20 at 14:30

Jordan Olex

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Reducing fat content in thick chicken stock

3 Answers3