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Chicken Stock Problems

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Recently, I have been focused on getting a nice clear stock and so have been relatively obsessed with skimming. The downside is that while the stocks are much clearer, the stock has a lot less flavor. I don't like a greasy stock, but on the other hand, is it possible I am removing all of the flavor?

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  1. Why don't you try a different method to find your answer. I make my stock, cool it down, pour through a fine mesh strainer and put it into the refrigerator. You can pour through cheese cloth if you wish. The next day, I simply remove the fat on top that has solidified. I don't find my stock to ever be greasy in any way.....bu everyone has different ideas and tolerances for the final product.

    Try salting your chicken and bones to draw out the blood in a water bath for at least an hour before transfering to the stock pot. After your first skimming action to remove the scum....reduce your heat to the gentlest simmer you can maintain with a small flame and just let your stock sit on the stove overnight. This should help you keep your stock clear.

    1. Like fourunder I also strain and refrigerate my stock and remove the solidified fat the next day if I'm using chicken parts. However, I normally make broth using just carcasses from meals gone by and I usually don't have a lot of fat when I make stock so I end up just mixing it in.

      1. Are you talking about skimming foam and things while it simmers? In that case you're not removing fat, per se (though you might get some fat in there), but albumen and other junk. I use a similar method as forunder and Mandalay -- I strain out the solids and put the whole batch through a tea towel, then skim off the solidified fat once it's chilled. I've never had a problem with greasiness.

        The difference in my experience between a clear (or clearish) stock and one that's not so clear is whether or not I let it boil rapidly. A "lazy simmer" as I once heard it phrased is what I look for.

        1. Don't skim.

          Once the stock is finished, cool in the fridge overnight and you can remove the solidified fat right off the top.

          1. Are you making any particular dishes that require clear stock? If you absolutely must have clarity, clarify the stock with egg whites. Otherwise, don't worry about skimming. The time you put in skimming would be far better spent clarifying. Skimming is for the birds.

            1. Rapid boiling makes the stock greasy. skimming is ok but that is not what is tasting greasy.