Strain the fat through a strainer to remove any remnants or particles. A wire mesh strainer works best for this. The small holes in the mesh help to trap any chunks and solid bits of chicken meat.
Full Answer
How do you get fat out of chicken stock?
Image via blogspot.com. If there's a small amount of fat floating on top of the liquid, you can use a paper napkin or a piece of white bread to soak it up. You can also remove the stock from heat, wait until it cools a little, then throw in an ice cube.
Is it necessary to skim the fat when boiling chicken stock?
It's necessary to skim the fat as you boil down stock to preserve the integrity of the flavors. You want the pure, meaty essence of the bird and the earthy goodness of the vegetables to shine through, not the fat.
Is homemade chicken stock worth the trouble?
Homemade chicken stock is worth its weight in gold. But it can be a real pain, literally, to strain a big, heavy pot of stock. With all the bones and vegetables, you end up splattering a fair amount of that “gold” onto your counters and yourself.
How do you cook with strained stock?
Find a vessel to hold the strained stock and place the stockpot above it at a higher level. (I normally put a wide bowl in the sink and then the pot on the counter top; I've also used a stack of cookbooks before.)
What is Schmaltz?
Schmaltz is rendered poultry fat. Currently, it's most commonly made with rendered chicken fat. It can also include duck or goose fat. (Not many geese and ducks on the dinner table in recent years.)
How to Make Schmaltz (Rendered Chicken Fat)
Start with clean chicken fat or fatty chicken skins. Sometimes when you butcher, little bits of grit get stuck in with the fat, so make sure to give everything a good rinse.
Where Can I Buy Schmaltz?
As mentioned above, you may be able to find raw chicken fat from a variety of sources to make your own schmaltz. (This is likely the most budget friendly option.)
Is Chicken Fat Healthy?
I hunted and hunted online, but couldn't find any nutrition info specifically focused on chicken fat.
Rendered Chicken Fat Uses
Schmaltz is traditionally used as a spread or for frying (think substitute for butter or lard). I've heard matzo ball soup isn't the real deal without schmaltz.
It's Not Just About the Fat
We put a lot of care into raising our own chickens, so it matters to me that we use as much of the bird as possible.
Step 2: Get the Jar Ready
Put the filter in the jar with a little less than an inch hanging out. Fold the remaining filter over. Push the lid onto the jar, holding the filter in place. Sometimes the lid won't want to turn. That's ok as long as it feels tight.
Step 3: Pour in the Broth
Now you pour your broth into the jar. I usually use a ladel. It seems to hold just the right amount. You want to be careful not to get ahead of yourself. It can drain pretty slow. You might want to put the jar in a bowl to catch any spills. It gets very greasy.
Step 4: Now Throw Away the Grease
About now the filter should be full of grease, chunks of fat and cooked blood.
Step 5: Enjoy Broth
Now you're done and you have delicious clear broth. Add it back to your soup, roast or whatever you were making. Or refrigerate it. Just don't ask me how long it lasts in the fridge. Enjoy.
How to Skim Fat from Broth
Here are the easiest methods of skimming fat from broth that require no special tools.
Fat Separator Tools
If you regularly make homemade broth, a fat-separating pitcher ($10, Target) is a worthy investment. The handy kitchen tool has a spout near the bottom. Broth is poured into the pitcher and allowed to stand for a few minutes. Because fat rises to the top, the broth can be poured off and the fat will remain in the pitcher.
