Skimming Chicken Stock: The Best Way To Remove Fat

Chicken stock is a versatile ingredient used in many dishes. When making chicken stock, a layer of fat usually forms on the surface. This fat can be skimmed off and saved for later use or discarded. The decision to skim the fat off chicken stock depends on the desired result. Skimming the fat will result in a clearer stock, while leaving the fat will create a cloudier, more creamy texture. If you are making a dish where the clarity of the stock is important, such as wontons, it is best to skim the fat. However, if you are making a dish like tonkotsu ramen, a cloudier stock may be preferred. Additionally, leaving the fat on the stock will create a natural airtight seal, allowing it to stay fresh in the fridge for longer.

Why skim the fat off chicken stock?

Skimming the fat off chicken stock is a common practice for several reasons. Firstly, it helps achieve a crystal-clear stock, which is aesthetically pleasing to some. While the "scum" and "impurities" that form during the cooking process are not harmful, they can alter the appearance and texture of the final product. Skimming ensures a clear and smooth broth.

Secondly, removing the fat can be practical for future use. The fat, known as schmaltz, can be saved and used for cooking, adding flavour to dishes. It can be used for frying, as a substitute for butter in a roux, or in baked goods where its mild flavour won't overpower other ingredients. By skimming and saving the fat, cooks can reduce waste and add flavour to other dishes.

Thirdly, some recipes may be better without a layer of fat on the surface. For example, if you want to see the ingredients clearly through your broth, skimming the fat is recommended. Additionally, if you plan to can or jar your broth for storage, it is generally advised to skim off as much fat as possible before proceeding.

Finally, some people may prefer to remove the fat for health reasons or personal preferences. Skimming the fat can reduce the calorie content of the stock, making it a healthier option for those conscious of their fat intake. Ultimately, the decision to skim or not to skim chicken stock depends on the desired outcome and personal preferences.

How to skim fat off chicken stock

Skimming the fat off chicken stock is a common practice, but it is not always necessary. The fat can be used for cooking or frying, and some people prefer the taste. However, removing the fat can create a clearer, more aesthetically pleasing stock.

If you are making a recipe that is best without a layer of fat on the surface, the most efficient way to remove it is to chill the stock after cooking. This will cause the fat to solidify, creating a "fat cap" that can be easily lifted off. If you are in a hurry, you can skim the fat off the surface with a ladle as the stock cooks, but you will lose some stock in the process.

Some people prefer to skim the foam and scum off the stock as it cooks, which can create a clearer broth. This "scum" is mostly runoff proteins and marrow fat that coagulates when heated, and it is not harmful or likely to impart an off-putting flavour. However, it will change the look and texture of your stock.

If you do decide to skim the fat off your chicken stock, you can save it and use it for cooking or frying. Chicken fat, also known as schmaltz, can be used in place of butter or oil when cooking vegetables or making a roux. It can also be used to fry chicken skins, known as gribenes, which is said to be delicious.

What to do with skimmed chicken fat

Skimming the fat off chicken stock is a common practice, especially if you're looking to reduce calories or achieve a clear broth. But what do you do with the fat that's been skimmed off?

Well, it turns out that this fat, known as schmaltz, is considered an ingredient in its own right. It can be used in a variety of ways, such as:

• Frying foods: Use it instead of oil or butter to add a chickeny flavour to your dishes.
• Making a roux: Mix it with flour to create a base for gravy or sauces.
• Baking: Rendered chicken fat can be used in baked goods, especially those without a strong flavour, like lemon or orange cookies.
• Dumplings and Matzo Balls: Schmaltz is a key ingredient in traditional Jewish cooking, especially in dumplings and matzo balls.
• Sandwiches: Spread it on bread or lefse, wrap some spam slices, and you've got yourself a tasty sandwich.

You can store the skimmed chicken fat in mason jars in your freezer or fridge, and it will last for several months.

How to store skimmed chicken stock

Once you have skimmed the fat off your chicken stock, you can store it in a few different ways. If you plan on using it within a few days, you can store your skimmed chicken stock in the refrigerator. When the stock is ready, strain it, return it to a simmer for 20 minutes, and then fill your Pyrex jars. Allow the jars to cool before putting them in the fridge. The stock will stay good for about a week, but it is recommended to use it within four days.

You can also store your skimmed chicken stock in the freezer. Divide the broth into containers of various sizes. Freezing the stock in ice trays is convenient for adding small amounts to sauces or other recipes, and it will thaw quickly. You can also freeze the stock in one-cup containers, as many recipes call for chicken stock in these increments.

Some people also store their chicken stock in 16oz water bottles in the freezer.

Chicken stock alternatives

To skim the fat off chicken stock, you can chill the stock after cooking, which will cause the fat to solidify on the surface and create a "fat cap" that can be easily removed. If you're short on time, you can use a ladle to skim the fat off the surface while the stock is still hot, but you will lose some of the stock in the process.

Now, for some chicken stock alternatives:

Vegetable Broth or Stock

Vegetable broth is a popular alternative to chicken broth. It has a similar flavour and colour profile and can be used as a one-to-one substitute. It typically contains similar aromatics, such as carrots, celery, and onions, as well as salt, pepper, and herbs.

Turkey Broth or Stock

If you're looking for a substitute that still has that poultry savouriness, turkey broth or stock is a great option. It will provide a similar flavour profile to chicken broth while adding a unique twist to your dish.

Bouillon Cubes

Bouillon cubes are a convenient and easy-to-use alternative. They are concentrated stock cubes that can be diluted in hot water. They tend to be quite salty, so be sure to adjust your seasoning accordingly. Check the package instructions for the recommended amount of water per cube, as this can vary.

Chicken Base or Concentrate

Chicken base and concentrate are other options that can be dissolved in hot water to add depth of flavour to your recipes. They are often preferred over bouillon cubes as they are easier to portion and adjust to your desired taste. Start with less seasoning and gradually increase to achieve your preferred flavour profile.

Water with Butter

If you're looking for a quick substitute, try using a combination of water and butter. For every cup of chicken broth, substitute it with a cup of water and a tablespoon of butter. This will add richness to your dish, but you may need to adjust the seasonings, as this combination lacks the full savoury flavour of chicken broth.

White Wine

For recipes that call for a small amount of chicken broth (half a cup or less), dry white wine can be a flavourful substitute. It adds a slightly acidic note and is great for deglazing pans or thinning out sauces. However, avoid using wine as a substitute in larger quantities, as the wine flavour will become overpowering.

Remember, when substituting, always consider the specific requirements of your recipe and adjust your ingredients and seasonings accordingly.

Frequently asked questions