3 ms·
I've normally found that you want to strain and cool it first, as otherwise you end up with a layer of fat in your stock, which tends to not be as nice.
by disgruntledphd2 4y ago
I've normally found that you want to strain and cool it first, as otherwise you end up with a layer of fat in your stock, which tends to not be as nice.
- guessbest 4y agoI pull the layer of fat off the top after I cool down the chicken stock and it looks as rich and creamy as butter but with a slight chicken flavor. Some people call it schmaltz. It makes a great coating for a copper pan when cooking scrambled eggs or really anything pan fried.
- gmac 4y agoSchmalz is also beautiful in traditional Jewish dumplings or kneidlach.
- Graziano_M 4y agoWhat I do is cool down in the fridge over night, skim the solidified fat, and then freeze. I'll often get a portion of the skimmed stock and reduce it to a demi glace before freezing, often just to save space in the freezer, since I try to make at least a gallon at a time.
- disgruntledphd2 4y agoYeah, that's generally my approach. Definitely don't freeze it in freezer bags though, as they stick together making it difficult to use it in the intended amounts.
- Havoc 4y agoIt just settles on top of the cube & goes into whatever I'm cooking. While pouring I ensure it's evenly spread so that none of the cubes end up fat heavy