By Anne Willan
Published 1989
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.
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