Removing fat from chicken stock

[Santamarina]

We share the fridge method.

[bmillin]

First choice - fridge

Same day - Big ladle & fat separator. Cool/rest until fat rises to the surface. Dip ladle in with the bowl level, just deep enough for the fat to flow over the edge but not the soup/stock. Dump or save the fat, repeat. If you are getting too much other stuff in there that scoop goes in the separator.

tall narrow pots work better than shorter/wider pots for option 2

[Draznnl]

I’ve always used the fridge because that’s the way I learned from my grandmother.

[texastweeter]

Fridge...DONT THROW OUT THAT SCHMALTZ THOUGH!

[SheilaAnn]

Never! I actually used some today for matzo ball soup.

[texastweeter]

Cook you macaroni using the low water method in chicken stock instead of water, then toast the bread crumbs for the top in schmaltz instead of butter. The follow your regular mac&cheese recipe for an added layer of flavor. SheilaAnn

[HotSun]

I alternate between the fridge and fat separator. I will prefer the fridge, but sometimes I need to work on stuff while still warm/hot, so the separator has its job. Also, there may be occasions where the fridge is too full.