Straining fat - help?!

[CamperWidow]

Hi all. I've got a lovely chicken cobbler sat in the slow cooker. I've just tried some of the sauce and there is a layer of fat floating on the top. Any ideas how to get rid for serving? Ta!

Ladle off the sauce into a roasting tin or something similar then put a couple of ice cubes in and swirl them around. The fat should stick to them then you can just remove them and the fat, then pour the sauce back in.

is the fat still a bit liquid? Easiest thing (especially in this weather) is to put a muslin or tea towel on top, pressed in so it is wet with the sauce. Then put outside in the cold for a few hours so the fat solidifies and sticks to the muslin. Then take off muslin and fat comes with. You could use paper towels, but they tear and you might end up with towel in the dinner. Or you could leave it outside without the muslin and then lift the fat out with a spoon once it has solidified.

Thanks guys, I think it was the fact that I was using the thigh with the skin still on. Will change that next time. I skimmed it off and it's in a bowl with the bones ready for stock making tomorrow!