How to Degrease a Stock

There are two methods for degreasing a stock: the hot or the cold method.

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Cold Method

The simplest method, which is ideal for making stock in advance, is to let the stock cool and to place it uncovered in the refrigerator until the fat has hardened on the surface and can be scraped off.

Hot Method

The other method is useful when you want to use the stock immediately. Let the stock settle for five minutes and then to remove as much of the fat as possible from the surface with a spoon or ladle. Afterward, draw scraps of paper toweling over the top of the stock to blot up the last globules of fat.

Before using the stock, taste it for strength. If the flavor is too weak, boil it down. After the stock has been degreased it may be boiled to evaporate some of the water content and to concentrate the flavors.