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Old 02-22-2011, 03:23 PM   #71
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How do you guys remove the fat from the top of the jelly that forms when you put the stock in the fridge? It's not impossible, but any "tricks" to make it easier would be appreciated.

It's easier to remove a thicker layer of fat. If it's just a light skim coat of fat, I leave it in. For thicker layers of fat, I skim it off in pieces with a flat metal spatula or spoon.

If it's just a very thin layer, reheat the stock and lay a clean paper towel on the surface then lift it out and toss it. Since the fat is on the surface, the paper towel soaks that up first. You may need more than one sheet to get the job done.
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Old 02-22-2011, 06:16 PM   #72
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How do you guys remove the fat from the top of the jelly that forms when you put the stock in the fridge? It's not impossible, but any "tricks" to make it easier would be appreciated.

Once it has had ample time to congeal I am able to peel it off. For chicken it is really soft so a large flattish spoon does the trick for me.

Beef stock the fat comes out very hard and comes right off.
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Old 02-22-2011, 06:21 PM   #73
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Once it has had ample time to congeal I am able to peel it off. For chicken it is really soft so a large flattish spoon does the trick for me.

Beef stock the fat comes out very hard and comes right off.
That explains my confusion. I remember the hard stuff, but hadn't twigged that it's hard when it's beef. Right now I'm dealing with chicken stock. The flattish spoon is what I have been doing. I like to save the fat for roux.
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Old 02-22-2011, 06:22 PM   #74
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I thought about saving this fat, but it was a lot off this batch and well, it was just chicken fat. I do have some tallow in the fridge and some *swoon* duck fat.
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Old 02-22-2011, 07:29 PM   #75
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I have one container or chicken fat and one of bacon fat in the fridge.
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Old 02-22-2011, 07:33 PM   #76
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I have one container or chicken fat and one of bacon fat in the fridge.
I've had the bacon fat, but never thought of keeping the chicken fat.
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Old 02-22-2011, 07:36 PM   #77
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I have suddenly gotten a craving for fried chicken.. using chicken fat. hmm...
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Old 02-22-2011, 07:39 PM   #78
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I have one container or chicken fat and one of bacon fat in the fridge.
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I've had the bacon fat, but never thought of keeping the chicken fat.
I use the chicken fat when I am sauteing onions and other veg for my chicken pot pie and for making the roux for the pot pie.
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Old 02-22-2011, 07:42 PM   #79
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I use the chicken fat when I am sauteing onions and other veg for my chicken pot pie and for making the roux for the pot pie.
And we tossed nearly two liters of it!
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Old 02-22-2011, 07:46 PM   #80
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Oh the humanity of it!!!
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