What can I do with the fat skimmed from chicken stock?
Two days ago I prepared some chicken stock. During the preparation, I took care to skim the grayish foam (as per procedure) and all went well. I usually freeze it for future use but this time I didn't have the time, so I put the stock in the fridge.
Later on I noticed a thin yellowish crust formed at the top of the cold stock. My guess is that it's fat that separated from the rest of the stock, so I skimmed it and saved it.
- Is it really fat?
- What can I do with it?
- Should I return it to the rest of the stock?
- Would the lack of fat adversely affect the stock?
Best Answer
Yes, it is really chicken fat rendered during the stock making process.
Called schmaltz in Yiddish, it is an ingredient in its own right. For example, you can use it to fry foods, or instead of butter in creating a roux, when you would like the chickeny flavor it provides. It is a key ingredient in matzo balls, and similarly, makes spectacularly good dumplings of various sorts. You can refrigerate it for several months, tightly covered.
It is not necessary to return it to the stock, although you may use it as an additional ingredient in the dishes you make with the stock.
Stocks are normally defatted anyway, so you do not need to return it to your stock.
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Quick Answer about "What can I do with the fat skimmed from chicken stock?"
For example, you can use it to fry foods, or instead of butter in creating a roux, when you would like the chickeny flavor it provides. It is a key ingredient in matzo balls, and similarly, makes spectacularly good dumplings of various sorts. You can refrigerate it for several months, tightly covered.What do you do with the fat from chicken stock?
This is so tasty, you can spread it just as it is on toast, or use it as a replacement for oil or butter in any dish. Try smothering it on a corn on the cob, use it to saute vegetables or slather inside a fluffy baked potato instead of butter.What can I do with fat skimmed from bone broth?
Afterwards you are left with just the delicious fat that you can use for frying, stir-frying, and baking. One of the added benefits of animal fats is that they are highly saturated so they can be used safely in high heat cooking. Pour into a glass jar, and once it cools, screw on the lid and store in the fridge.Should you skim the fat off 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.Why do you skim foam off chicken stock?
In Japanese cooking, skimming off the scum and fat that accumulates on the surface of the stoup/stock is very important to create a nice and clean soup/stock. Yes, I know it is extra work, but it's also the key for the \u201crefined\u201d taste and it is required to keep the liquid clear.60-Second Video Tips: 3 Easy Ways to De-Fat Stock
More answers regarding what can I do with the fat skimmed from chicken stock?
Answer 2
Yes, that is fat. I can a lot of chicken meat from stewing hens and simmer 30 hens at a time in a large boil pot. Afterwards I chill the broth and peel a thick layer of fat from the top, clarify the fat by heating it on the stovetop to drive away any moisture, and strain it through flour sack towels into pint jars and freeze it. It comes out as white as pork lard, but with a chicken smell. I use it like butter or in dishes that could use some fat. Sometimes it replaces the butter in mac and cheese, sometimes I just spread it on bread. Earlier today I spread it on some lefse, wrapped some Spam slices up in the lefse, and had a wonderful sandwich.
Answer 3
Stock with the fat is usually considered more valuable than one without it.
You may remove it if you need it for other purposes or want to keep your stock low-calorie, but otherwise it holds some flavor which will be removed if you remove it.
Answer 4
I am a fan of old cookbooks and one of my favorite really old ones claims that the best lemon or orange cookies are made with poultry fat. I assume one would have to melt the fat unflavored since no one wants a cookie that tastes like stock or soup vegetables.
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