My method for chicken stock is as follows. I roast chicken carcass, thigh bones, wingtips and organs (minus liver) until browned, then cover with enough water pressure cook on high for 1 hour, natural release. I also put in the chicken skin and whatever aromatics I may have (carrots, onion, celery, etc). You can see after cooling that the fat rises to the top as it should https://imgur.com/a/YtIZiS0
Lately though, after cooling the stock in the fridge, I struggle getting the fat off the pot.
https://imgur.com/a/UMiAS09
You can see in the above video that the fat isn't as solidified as I would like, so it's not as simple as simply spooning the fat off the top. Why is this happening? Could it be because I'm throwing the skin into the pot directly? Is the stock just not cold enough?
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