How to Skim Fat From Chicken Broth

Before adding the broth to your recipe, remove the fat.

Removing fat from chicken broth reduces calories and makes healthier broth. By chilling the broth, you can skim off virtually all the fat. But, if you are in a hurry, and don't have time to chill, it is possible to skim off some of the fat using a spoon or bulb turkey baster. Some chefs don't throw away the fat, but use it when making roux. A roux might be made by blending together equal amounts fat and flour and cooking on the stove for about eight minutes. It's then used to thicken gravy, sauces or soups.

Things You'll Need

• Narrow container
• Spoon
• Turkey baster
• Dish

Instructions

Non-Chilling

1. Pour the broth into a narrow container. If possible, use a transparent container, as it is easier to distinguish the fat from the broth.

2. Allow the broth to cool for about 15 minutes, without moving or jiggling the container. It must sit perfectly still. The fat will rise to the top. The fat will form the top layer, being a distinctly different color than the broth.

3. Spoon the fat from the top of the broth or use a bulb turkey baster to suck up the fat. When using a turkey baster, squeeze the bulb and place the tip of the baster barely touching the fat. Release the bulb. and it will draw the fat into the tube. Lift the baster away from the broth before it draws up broth with the fat and carefully empty the fat into a dish by squeezing the bulb.

Chilling

1. Set the broth in the refrigerator, allowing it to chill. It will normally take several hours or more.

2. Remove the broth from the refrigerator after the broth cools, thickens and gels.

3. Lift off the fat coating on top of the broth, using a fork or spoon. The fat will rise to the top and harden. Simply lift it off the broth.

Tips & Warnings

• Pour the broth into a gravy separator and let it set until the fat rises to the top. A gravy separator resembles a measuring cup with a spout at the bottom of the cup. Pour the fat-free liquid from the cup, leaving the fat behind.

References

• "Professional Cooking"; Wayne Gisslen; 1995
• "Good Housekeeping Step by Step Cookbook"; Susan Westmoreland; 2008