"Greasy" homemade chicken stock

[Chris415]

So, I cooked up a chicken carcass last night to make broth for soup. I left everything in the pot and put it in the fridge overnight. I pulled all the pieces out this morning, but the broth is very greasy. I was hoping to have the fat rise to the top so I could skim it, but alas, that didn't happen. Any ideas on how to "degrease" the broth?

Thanks to everyone in advance! :)
Chris

[Stephanie-Oh]

Hi Chris
As you have already guessed, it is much easier to remove carcass bones and strain stock before refrigeration. You get a much clearer broth. Refrigerating with bones and meat, makes it more difficult for grease, fat to rise to surface. I think I'd reheat stock then strain through cheese cloth. I usu. use at least 4 + layers of cheese cloth. This should help. Also prior to straining w. cheesecloth, use paper towel to remove some of fat after reheating. Just use single sheet of p.t. and lay across surface of stock and quickly remove and throw away p.t. and repeat until you have removed most of visible fat.Good Luck! Steph

[gperls]

You could also reheat it with a raft. That will get rid of alot of the fat and other impurities.

A raft is a many step process that I don't know how to do by heart. You could do some searching to find it.

[Chris415]

Thanks for the tips! The cheesecloth method worked fantastically! I never thought of that before. Now I need to buy some more, kind of used up my current supply. :rolleyes:

Thanks again!
Chris

[Peweh]

Chris, in a pinch I line a colander with double paper towels and strain the broth through that instead of cheesecloth. In fact, I did this tonight when I made stock for soup and was making the soup right away, not chilling stock overnight. Works great! But you need some heavy duty paper towels like Bounty.