removing grease from chicken soup broth?

Question

im boiling the chicken seperately before adding the vedgies, and i need to know the best or easiest way to remove the grease from the stock without changing all the water completely

Answer 1

Put stock in fridge to get cold so grease/fat hardens on the top and then remove it. This method allows you to use the complete stock so no goodness is lost.
If wanting to do it all in same day, turn stock off and put dry pieces of bread on the surface of the stock to soak up the grease/fat, this method still saves the bulk of the stock.
These methods have never failed me. Another trick I use is when leftover soup is put in fridge I take excess grease/fat off the surface the next day. So it means you only have the first serving with a bit of extra grease/fat.

Answer 2

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Answer 3

Chill the broth, and lift the congealed broth off the top. Or if you need the broth right away, use a few ice cubes and skim them over the top of the liquid with a slotted spoon. They will help congeal the fat so that it can be spooned out.

And there are several gadgets on the market, if you're interested. One is a measuring cup with a special spout that allows you to pour off the broth and leave the grease.

There is also a "grease mop" that can be whisked over the liquid and supposedly attracts the fat to it. I've never used one, but they're said to work very well.

Answer 4

I fyou are wanting to remove the grease from the broth you need to take out the chicken and let the broth cool. After it's cool the fat will rise to the top and you can just skim it off with a spoon.

Answer 5

I make my broth the day before I plan on having soup. I put the broth in the fridge and scrape off the hardened fat with a spoon. I find that is the best way to get rid of the most fat. Then I make my soup with the broth.

Answer 6

If you really want to remove ALL the grease,you will have to let it cool down to temp.that let's the grease solidify.Then remove it,you can't just strain it hot,you will lose all your broth.If you change the water,you have just thrown out all your broth!

Answer 7

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Answer 8

2 pie crust 1 can cream of chicken or cream of mushroom or cream of celery soup 2 cups frozen mixed vegetables usually with corn peas green beans, carrots, etc... 2 cans of white chicken drained. Pepper, seasoned salt or just salt, parsley for seasoning. Bake the 1st pie crust in the over according to the directions on the package Pour can of cream soup in the pan with 1/2 can of milk. Cook until mixture is well heated pour the 2 cups of frozen mixed veggies in and continue cooking pour in the 2 cans of white chicken drained. Heat all the above thoroughly Pout the heated ingredients into the pie crust. Use the 2nd pie crust as a top. Seal sides together and bake in the oven according to the directions on pie crust package and make sure to make about 4 or 5 slits the crust. You have to bake the pot pie in about a 400 degree oven for 20 min or something like that.

Answer 9

Depending on the size of the pan, use ice cubes, it freezes the grease on the cubes, rinse the cubes off and put them back in until most of the grease is out. Or just let the broth cool in the frig until the grease becomes solid.

Answer 10

adding ice cubes is the best way to remove any fatty grease from any brothy ,condiment ,also try a cheese cloth filter over a strainer .you wanna keep some of the fats for taste and consistancy, ? didn't your comfort soup have some fat in it ??when u were growing up !!