Removing fat from chicken stock

[Finster]

What's your preferred method?
I just strained a batch of stock I made in the slow cooker. I put it in the fridge to cool so I can remove the fat from the top when it solidifies a bit.
Is there a better way?
What say you?

[Davek8282]

I think in the fridge is the best way, I have had some success by putting ice cubes in the stock, it attracts the fat and you can get quite a bit of the fat off.

[Carolyn]

I like the fridge method best.

[Oak Smoke]

I have one of the fat separator containers but use your method if at all possible. Your way is easy and not very messy. The only time I use the separator is when the batch is too large to go in the fridge.

[Donw]

Your method is also my favorite method. No diddling around with separators or the like.

[Andrrr]

Yep, stick it in the fridge.

[Johnny Booth]

The fridge provides a cleaner method if you want to remove all fat. I use the fat separator for re-mixing the drippings into pulled meats. It’s fast and it stays warm, leaving some fat suspended in the liquid. 👍

[Mosca]

Fridge.

Sometimes I go around the edge with a spoon, and then a paper towel. With short ribs and pot roast, I use a separator.

[Finster]

I use a paper towel if it's a small amount of liquid and I'm making gravy right away.
I have been considering getting a fat separator, but not sure I would use it enough to justify the added clutter to my gadget drawer

[Mosca]

I have a 2 cup measuring cup with a spout that drains from the bottom and a plug. So it’s a measuring cup first.

[Purc]

I put into the fridge like you say and I sometimes also use my fat separator as well.

[CandySueQ]

Fridge is my preferred method as well. But how I separate depends on how soon I need to use it. The fat separator with the hole in the bottom is my favorite device.

[acorgihouse]

I don't love those fat separators, I feel like a lot is lost in the mix. I'm something of a heretic, as I don't typically remove the fat from my chicken stock, I just use it as is. Still, in fatty things that I really want to get some of it off, I use the fridge method. It's worth the wait.

[Finster]

I'm not fanatical about it, but I do like to remove a good bit of the fat. Especially if I'm using the stock for soup

[captainlee]

We have a fat separator and it works ok but then you have to clean it. It's fine if you are in a hurry to serve. Preferred method is the frig. Or in the winter the front deck or snow bank.

[Andrrr]

One of the few redeeming parts of sub-freezing temps is when you have parties you can keep extra bags of ice on the deck and your garage becomes one big refrigerator.

[Prof Bunky]

What's your preferred method?
I just strained a batch of stock I made in the slow cooker. I put it in the fridge to cool so I can remove the fat from the top when it solidifies a bit.
Is there a better way?
What say you?

We do it thataway and sometimes cook with the fat.

[SheilaAnn]

Fridge method for sure.

[Skip]

The Frig at our house.

[Finster]

Thanks folks ❤