HOW do I separate oil from broth/water? or is that even possible?

Question

Im trying to make some turkey soup but its oily. how would I go about keeping the yummy flavor but getting rid of the oil?

Answer 1

If you don't want to wait for it to chill there is a special measuring cup that will separate it

Answer 2

In addition to chilling and then removing the congealed fat (which can be done overnight in the refrigerator or even more quickly in the freezer). You can also let the stock or broth sit for a few minutes and then skim the fat off the top thusly:
Slowly insert a metal ladle(thin sides help) into the broth until just a small part of the edge is in or right below the fat layer. Allow the fat to drain into the ladle. Remove the ladle and the fat it contains. Repeat until all fat is gone.

If you are careful, you will be able to remove virtually all the fat without wasting your good stock or broth. There are specialized utensils for this, but, I don't think they work as well as a metal ladle. Grease separators are simply measuring cups which allow you to pour the stock or broth from the bottom without disturbing the fat above--a friend of mine has had success with a teapot she already owned that pours from the bottom first. I wouldn't waste money on a gadget when a ladle you already have will do at least as well.

Good luck and happy cooking!

Answer 3

The fast way
Allow the broth to cool a bit and then dump about 2-3 lbs of ice cubes into it
The fat will congeal almost instantly
Remove the fat and ice cubes with a spider and then reduce your broth to the desired flavor profile -do not add salt to the stock
Periodicaly taste your broth and add a liitle salt to the contents of the tasting spoon

Answer 4

Your neighborhood cooking gadget store will have a cup with a spout that empties from the bottom of the cup if you don't want to wait for your broth to cool. Or try a Turkey baster inserted into the broth, and under the fat.

Answer 5

Missopinion nailed it. When the soup becomes cold, the grease solidifies on top so you just take it off. The rest underneath is nice and free of the fat. If you stir it when it is warm but almost cold, the fat will mix in so just put the warm soup in the fridge and peel the grease off the top when it's totally cold.

I don't let my soup sit out until it's room temp - I stick it in the fridge (we have an extra fridge in the garage) when I'm finished with it.

Answer 6

Refridgerate it until cold, The oil will solidify on the top. Scoop or strain while its still cold, all you will have left is tasty soup.