I have heard that adding a peeled raw potato to homemade chicken stock absorbs some of the fat, or is it salt? Does this work as a faster method than chilling the stock and removing fat from the top? I do not need to remove all of the fat, but there is quite a bit of it! Thanks for your input!
2006-12-27 03:52:57 · 3 answers · asked by Reenie: Mom of Marine 6 in Food & Drink ➔ Cooking & Recipes
its salt, but if you are making it a day ahead, you can stick the pot in the fridge, or even add some ice cubes, to make the fat rise to the top. when i lived in ohio, and made stock, I used to put it in the garage overnight in the winter time!! my gram used to absorb the fat with thick bread slices, but I am not sure how well that really worked.
2006-12-27 04:00:45 · answer #1 · answered by Aunt Mair á?¦ 5 · 0⤊ 0⤋
If it is chiken you shouldn't worry too much for the fat. Beside fat = flavor.
Anyways the method that you used is the one i used too and in all the restaurant I have worked do the same too. Take a look a the I am just here for the food Alton Brown's book.
Good luck to you and happy new years
2006-12-27 04:15:54 · answer #2 · answered by TroN-0074 3 · 0⤊ 0⤋
Potato is for salt. Skimming fat is the only way to do it. You don't have to chill it to skim the fat off, but it's a lot easier to do it that way.
2006-12-27 03:55:56 · answer #3 · answered by Cobalt 4 · 0⤊ 0⤋