If you don’t have a fat separator on hand, here are 3 easy alternatives to skim the fat.
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Does the stock turn to jelly in the fridge?
You do want to save the fat. It brings the pho to life. I ask for it every time I eat Pho. If it Chinese ppl or some one other than Vietnamese running the place they may not have it. Seriously I almost want to just leave one they don't this is how the vietnamese eat Pho. I know how to say it, but I can't spell it.
Lifesaver tips! Thank you Danny! ☺️
I put my stock in a container on ice and I just scoop out the fat after about 20 minutes or so.
Just making stock, came across your quick vid, thank so much for the three ways. Appreciate this.🇨🇦❤️
Could also chill a measuring cup in the freezer while cooking, then pour drippings in cup when finished and put back in for a few minutes. The coldness of the cup or bowl will start to separate immediately and then spoon off the fat. All good ideas.
What is the brown residue that settles to the bottom after chilling overnight?
Method 3 doesn't work with soft chicken stock fat, only for hard fats like on beef broth.
A few swipes with paper towels across the top works in a pinch.
Thank You!!
Thank you! Very clear and concise!
Brilliant 👏 👏 👏 👏
@americastestkitchen why would someone want to remove the fat? Is the fat bad for someone with gut sensitivities? Thanks
I used the ladle method because I didn't have time to refrigerate. Worked better than I expected. Thank you.
👍
Oh young Dan. Still shy back then but great chef still
Thank you. Very much appreciated!! Tried and tested. Worked well!!
Damn that was a super efficient video. Thank you. I’m learning how to adult and this video was clutch for my leftover turkey broth 🤗🤗🤗
Excellent tips! Thank you very much Dan!
yeah but if I'm on a timer restriction can I put it in the freezer to quicken the process?
Awesome you saved the day …
Thank You 😊
What if all the liquid turned to fat??
What do you do with the fat?
Thank you! Those are great ideas.
Thankyou so so so much!!!!!
Thank you. I will be doing the last de-fat idea.
I put my stock in jars in the fridge upside down. The fat rises to the top (which is the bottom of the jar). After sitting overnight I simply flip the jars open them off and pour off the stock. The fat is left in the bottom of the jars.
save the flavored fat to be use in anything you're going to sauté.
Thank you this was very helpful and quick. Happy holidays
Thank you!
Is it possible to convince the chicken to give up his fat before you cook him?
does he mean fridge or freezer to congeal the fat?
I thank you, and the family's German Shepherd thanks you.
I love Dan Souza, his explanations are always clear and easy to execute. Thanks!
My Chicken Noodle soup has always turned out delicious . I have made it for 20 years the same way , but the last time it was extremely oily. Even though I have always used the same brand of Chicken , I thought maybe something changed with it. This time I bought Amish Chicken , and the same thing happened. I have always done it the same way. I don't know what caused this. Changing the Chicken did not help. The grease doesn't even come to the top like it normally does. I can't get it out. I made a huge stock pot full. I don't want to waste all of the money and time I put into it , but I don't want to eat the grease either. You cannot see the grease at the top (even after in the fridge) , but if eaten it causes your lips to slide together, and the dishes are greasy. Any suggestions?
What if the stock is boiling/really hot? Must we always let it cool before removing fat?
So what is the best way if you have a 20 quart stock pot? ? ?