Degreasing Stock

Stock is degreased so it does not add fat to other ingredients, and to make the pure clear liquid essential for making consommé. For best results stock should be completely cold before degreasing but you can still remove excessive fat from warm stock.

1. Allow the strained stock become completely cold, then chill it until the fat sets in a hard layer on the surface. Use a large metal spoon or palette knife to lift off the solidified fat carefully and discard it.

   

2. If the stock is still warm spoon off as much grease as possible from the surface using a shallow ladle or large tablespoon, then use several thicknesses of kitchen paper to mop up the remaining grease on the surface.