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Fatty chicken stock

(8 Posts)
fruitstick Tue 06-Oct-09 16:52:58

I've made chicken stock and it's really fatty - it's gone like jelly in the fridge.

How do I get the fat out? Muslin?

mamakoukla Tue 06-Oct-09 16:58:30

the bulk of the fat normally floats to the top. As it cools, it solidifies. In a fridge, I find that it forms a white waxy layer that floats on top of the stock. I scoop it out with a large spoon (no muslins in the house but that's an idea to catch any small bones as well).

Jelly like - I had this when I put a few carcasses in the pot together. Not sure why. I diluted it down a bit when cooking.

PrettyCandles Tue 06-Oct-09 16:59:36

Going like jelly in the fridge indicates that you've made a good, rich stock. It is not fat.

The fat will be a pale layer on the top. It is liquid at room temperature, but solidifies in the fridge. Lift it off carefully with a fork or fish slice, and you will end up with lovely lean chicken soup.

Mmmm...chicken soup...with noodles...or kneidlach...soul

PrettyCandles Tue 06-Oct-09 17:00:36

No no, don't dilute it! The bones make it jelly-like. Gelatine is made from bones.

anniemac Tue 06-Oct-09 17:12:25

Message withdrawn

fruitstick Tue 06-Oct-09 17:58:07

hmm, OK. I was going to use it for risotto so I may just leave it as it is.

There is no layer on the top but seem to be specks in it.

thanks for the advice

overmydeadbody Tue 06-Oct-09 18:52:05

that's what happens what it is cold!!!!!

It will be fine for risotto. The jelly will melt when you heatr it up again.

overmydeadbody Tue 06-Oct-09 18:53:01

The fat will be white or yellow solid stuff on the top. Again it will melt when you heat it up.

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