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My chicken stock is very gelatinous (good) but it didn't have a layer of fat to skim off. How can I reduce the fat content?

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Gelatin and fat are different. Chill your stock. If a layer of fat solidifies at the surface, remove it. If you see no layer of solidified fat, you've probably eliminated as much as possible.

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  • 7
    I'm tempted to say 'keep the fat' (schmalz). It's useful, tasty stuff. – Robin Betts Mar 16 at 12:24
  • @RobinBetts absolutely! – moscafj Mar 16 at 13:12
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As it cools, the fat and water will separate into two layers, with the fat on top. If there is no/little fat layer, then there simply isn't any fat. The thickness that seems fatty is just gelatin that has set like jelly. That's a good thing as it means the stock was well made.

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To prevent gelatin from freezing, add more water. And excess fat can be removed by cooling the broth and collecting it on the surface.

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