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Discussion Starter · #1 ·
I just finished making some today(chicken). I let it cool in the refrig. and guess I should've checked it earlier, as now it really solidified! I can't just skim off the fat b/c it is too thick. So should I just let it warm up a bit at room temp and then skim it off when I can? Any good tips on skimming off the fat would be apreciated!!<br><br>
Thanks!<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/orngbiggrin.gif" style="border:0px solid;" title="orange big grin">
 

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Did the fat rise to the top or is it mixed in? I know some other folks keep the fat with the stock, but I don't, and I actually usually let it get cold and gel before almost peeling it off (it's always risen to the top for me, not sure if it could cool fast enough to be mixed in). I use a spoon and if it's cold enough, it comes off in big slabs. Seems easier to me than trying to separate it when both the fat and the stock are still liquid.
 

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Sounds like you made some good stuff! Personally I don't worry about skimming.
 

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Discussion Starter · #4 ·
Thanks for the quick replies! It does appear to be mixed in. I'm glad I don't have to skim it though! That makes life simple!
 

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I don't think it would be mixed in - if its gone like a gel thats the gelatin not fat. Mine always has a very think later of fat but it always rises to the top.
 

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Discussion Starter · #6 ·
I understand now that the fat and gelatin are differen! I did notice a layer. Good to know!
 
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