Anne Willan

Removing Fat from Stocks & Broths

Appears in
top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About
Fat is the enemy of clear stock or broth. When using stock for consommé or aspic take special care to remove fat both with a ladle or metal spoon, and absorbent paper.

For cold stock or broth: allow the stock or broth to cool, then refrigerate it. As the liquid cools, the fat will form a crust on the surface; this may be removed with a large metal spoon or ladle.

For hot stock or soup: if time is short, skim off as much fat as possible with a small ladle, then draw a piece of absorbent paper over the surface of the liquid to absorb the remaining fat.