When making chicken stock, do you skim off the fat after its made and cooled in the fridge?

  • Posted by: Kanika
  • July 28, 2015


Jenny M. July 30, 2015
Like POLC I skim and keen
boulangere July 28, 2015
I do, but not too aggressively. Most molecules which carry flavor are fat-soluble. Whatever you go on and make with your stock will be much more flavorful if you leave a small amount of fat, as Garlic Friend also suggests.

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PieceOfLayerCake July 28, 2015
I let it cool, lift off the fat, wrap it in plastic and keep it in the freezer. Its culinary currency!
702551 July 28, 2015
Garlic F. July 28, 2015
You can. For me it depends. If there's only a little fat, I don't skim. If I'm making the soup for someone who's under-nourished, I also don't skim. I do skim off the floaty brown stuff to make a clearer broth though.
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