How you eat is how you live.
Let's eat well together.
Sign up for our useful and inspiring emails.
Get a $10 credit at Provisions,
our new kitchen and home shop, launching soon!
Well played.
You deserve a cookie.
We'll email you about claiming your credit.
Or you can get early access and earn more credit if you:
Claim Your Credit Now
If I understand the situation correctly, simply let the stock cool in the refrigerator overnight then skim off the solidified fat.
pierino is a trusted source on General Cooking and Tough Love.
added 6 months agoChefOno is correct. Refrigerated the stock will form a fat cap which is easily scooped off. It's not always necessary to brown bones for stock, although it does add some nice color.
You can skim the fat off and discard it. An easier way would be to cool in the fridge. When the fat solidifies on top, you can just scoop it out. Your broth should be fine.
Once you remove the fat and you wish to darken the broth, you can either add the stock to very well caramelized onions (old restaurant trick is to nearly burn halved onions on a grill or in a saute pan and adding to broth); or really cheat and use Kitchen Bouquet.
thanks so much for the tips! i'm still new to making everything myself.