Emily Carter
Chicken bone stock is a great way to make use of leftover chicken carcasses, fat trimmings, and vegetable scraps. While making chicken bone stock, a layer of fat rises to the top of the stock, which some people might find unpleasant. This fat can be skimmed off and saved for later use, such as frying or baking. However, stock with the fat is considered more valuable than without it as it adds flavour and helps preserve the stock for long-term storage. The fat can be clarified by heating it on a stovetop to drive away any moisture, and then stored in the fridge for several months.
Do I have to discard fat from chicken bone stock?
| Characteristics | Values |
|---|---|
| Reasons to discard fat | Unpleasant oily mouthfeel, too many calories |
| Reasons to keep fat | Flavor, preservation, nutrition, frying, baking, stir-frying |
| How to remove fat | Chill broth, skim fat from the top |
| How to store removed fat | Freeze, refrigerate |
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What You'll Learn
Reasons to keep the fat
Chicken bone stock is a versatile ingredient that can be used in a multitude of dishes. The fat from chicken bone stock, also known as schmaltz, can be kept and used for various cooking purposes. Here are some reasons to keep the fat from chicken bone stock:
Adds Rich Chicken Flavour
Keeping the fat from chicken bone stock can add a rich chicken flavour to your dishes. When making chicken bone stock, the fat renders and absorbs the chicken flavour. This flavourful fat can then be used in cooking to enhance the taste of your meals. It is particularly useful for dishes that require a chicken base or flavour, such as chicken soup, gravy, or chicken-based sauces.
High Smoke Point
Animal fats, including chicken fat, have a high smoke point. This means they can be safely used for high-heat cooking methods such as frying, stir-frying, and baking. The high smoke point of chicken fat makes it a stable and versatile cooking fat, reducing the risk of smoking or burning during cooking.
Moisture Preservation
The fat from chicken bone stock can help preserve moisture in the finished broth when stored in the refrigerator. When a clean glass container of broth is stored with an undisturbed layer of fat on top, the broth can last for several weeks in the fridge without spoilage. The fat acts as a protective barrier, preventing excess air exposure and maintaining the broth's freshness.
Nutritional Benefits
Chicken fat, like other animal fats, is a source of sustainable and nourishing energy. It is highly saturated, providing a concentrated form of calories and nutrients. For those who prioritize nutrient-dense diets, chicken fat can be a valuable addition to meals, contributing to overall energy levels and nutritional intake.
Versatile Ingredient
The fat from chicken bone stock can be used in a variety of cooking applications. It can be rendered and used as a cooking oil or fat, replacing other fats and oils in recipes. Chicken fat can be used for frying, stir-frying, or as an ingredient in baked goods. It can also be used as a spread, similar to butter, or as a base for sauces and roux. Keeping the fat from chicken bone stock provides a versatile and flavourful ingredient for your kitchen repertoire.
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Reasons to discard the fat
There are several reasons why you might want to discard the fat from your chicken bone stock. Firstly, the presence of fat in the stock can make the broth unpleasantly oily, resulting in an undesirable mouthfeel when consumed. Removing the fat can improve the taste and texture of the stock, making it more enjoyable to consume.
Secondly, chicken fat is high in calories. If you are conscious about your calorie intake or prefer a low-calorie diet, discarding the fat layer from your chicken bone stock can help reduce the overall calorie content of your meal. This can be especially beneficial if you are watching your weight or maintaining a calorie-controlled diet.
Another reason to discard the chicken fat is to utilise it in other ways. Chicken fat, also known as schmaltz, can be used as an ingredient in various dishes. By removing the fat from your stock, you can clarify and preserve it for future use. Preserved chicken fat can be used as a cooking oil, replacing butter or oil in recipes like roux, mac and cheese, or even spread on bread. It can also be used for frying, stir-frying, and baking, adding a unique flavour to your dishes.
Lastly, discarding the fat from your chicken bone stock can help with long-term storage. When stored in a clean glass container, chicken bone stock with an undisturbed fat layer can keep for several weeks in the refrigerator. However, by removing the fat layer and properly clarifying and preserving it, you can extend the shelf life of your stock. This ensures that your chicken bone stock remains usable for a more extended period.
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How to remove the fat
Chicken bone stock is a great base for many dishes, and it's easy to make at home. However, if you want to remove the fat from your chicken bone stock, there are several methods you can use. Here is a step-by-step guide on how to do it:
Firstly, it is important to chill the stock. Refrigerate it for around 6 to 8 hours or leave it overnight. This will allow the fat to solidify and rise to the top, making it easier to remove. You can also use ice cubes to speed up the chilling process. Cover the stock while it is chilling to avoid any contamination.
Once the stock is chilled, you will notice a thick layer of fat that has solidified on the surface. Use a spoon, spatula, or a fat-skimming ladle to carefully lift off the hardened fat. Be gentle to avoid mixing the fat with the broth again.
If you want to save the fat for later use, you can clarify it by heating it on a stovetop over low heat. This will help to drive away any remaining moisture. Be careful not to burn the fat. You can then strain the clarified fat through a flour sack towel or cheesecloth into a container.
Allow the strained fat to cool completely with the lid off to avoid any moisture buildup, which can cause the fat to go bad quickly. Once cooled, cover the container tightly and store it in the refrigerator. The fat will harden and turn creamy, and it can be used for frying, stir-frying, baking, or adding flavour to dishes.
Alternatively, you can use a fat-separating pitcher to remove the fat from your chicken bone stock. Simply pour the broth into the pitcher and allow it to stand for a few minutes. The fat will rise to the top, and you can then pour out the broth from the spout, leaving the fat behind.
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How to store the fat
Chicken bone stock is a great way to add flavour to dishes and is considered more valuable with the fat than without it. The fat, known as schmaltz, can be used in cooking, adding a chicken flavour to dishes.
Firstly, chill the broth in a large pot or container and leave it in the fridge for at least 5 hours or overnight. As the broth cools, the fat will rise to the top and harden, making it easy to skim off with a spoon or spatula. It is important to keep the lid off the container until the fat has completely cooled to avoid moisture, which can cause the fat to go bad quickly.
Once the fat has been skimmed off, it can be stored in a separate container in the freezer. It is recommended to save the fat from 2-3 batches of bone broth before moving on to the next step.
After the fat has been frozen, defrost it in the fridge and place it in a slow cooker with the lid slightly ajar. Cook the fat on low heat for 5-6 hours to allow all the moisture to evaporate. This step will ensure that the fat has a longer shelf life and can be used as a cooking oil without splattering.
Once the moisture has been cooked off, pour the fat into a glass jar and allow it to cool before screwing on the lid and storing it in the fridge. The fat will keep for several months and can be used for frying, stir-frying, baking, or as a spread.
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How to use the fat
Chicken bone stock is a great base for soups, sauces, and gravies, and some people drink it on its own. It is rich in amino acids, collagen, electrolytes, and various amino acids.
Chicken bone stock is also a source of fat. The fat from chicken bone stock can be used in several ways:
Refrigerate or freeze the fat for later use
Chicken fat skimmed from stock is called "schmaltz" in Yiddish and is an ingredient in its own right. It can be refrigerated for several months, tightly covered. It can also be frozen for later use.
Use the fat for frying, stir-frying, and baking
Chicken fat can be used for frying, stir-frying, and baking. It can be used in place of butter or oil and is especially good for high-heat cooking due to its high saturated fat content.
Use the fat in baked goods
Unflavored fat rendered from meat can be used in baked goods without imparting a strong flavor. For example, it can be used in place of lard in pie crusts.
Use the fat as a spread
Chicken fat can be used as a spread on bread, similar to butter.
Use the fat in dishes that could use some extra fat
Chicken fat can be added to dishes that could benefit from some extra fat. For example, it can be used in place of butter in mac and cheese.
Use the fat to make matzo balls and dumplings
Chicken fat is a key ingredient in matzo balls and dumplings.
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Frequently asked questions
No, you don't have to discard the fat from chicken bone stock. You can skim it off and save it to use as a cooking oil for frying, stir-frying, and baking. Chicken fat is known as schmaltz in Yiddish and is used in Eastern European Jewish cooking.
Place the stock in the fridge for at least five hours or overnight. As the stock chills, the fat will rise to the top and harden, making it easy to skim off with a spoon or spatula.
To make skimmed chicken fat last longer, you need to cook off the moisture. Place the fat in a slow cooker on low heat for 5-6 hours with the lid slightly ajar. Then, pour the clarified fat into a glass jar and store it in the fridge, where it will keep for several months.
