can you chill a pot of chicken soup to remove the grease?

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6 Comments

Pamela W. May 21, 2016
And save he skimmed fat! It freezes well, and can be used to fry potatoes, as the fat ingredient if you make matzoh balls for your soup, or to start a gravy.
 
pierino May 21, 2016
...also known as schmaltz.
 
scruz May 20, 2016
i tend to make my soup a day in advance of eating it just for your reason. plus, the flavors are better the next day. i never got any good at skimming off the fat. i tend to let physics and chemistry do my work for me in the kitchen if at all possible.
 
sexyLAMBCHOPx May 20, 2016
Absolutely. Let the soup come to room temperature and place in the refrigerator for a day if possible. The fat will congeal on the top and can be easily removed with a skimmer or spoon.
 
pierino May 20, 2016
Better still, skim the stock by chilling it before you make the soup. A clear broth makes for a more appealing soup.
 
BerryBaby May 21, 2016
I agree with pierino, I make the stock and remove the fat before proceeding with the soup. I have a great separator that I use for soup or when making gravy.
 
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