I used to buy canned chicken broth with nary a thought. Then a friend made some black bean soup with homemade stock and I realized how much better my own soups would be if I chucked the cans. (I also became increasingly concerned about the chemicals in the lining of the cans, but that’s another story.) So for a few years now I’ve been freezing my own stock to use when I want to make soup.
But over the holidays I used up my stash of frozen stock, so last week when I made chicken soup I had to start from scratch. What I’d forgotten, however, was the little problem of de-greasing it. The best way to do this is to make it one day and let it cool overnight in the fridge. The fat will congeal on the top in a yellowish, Crisco-like layer (yummy, I know). Then it can be quickly and easily lifted off for a soup that tastes better and is healthier for your heart.
What to do if you run out of time and don’t have hours to let the soup cool in the fridge? As my kids and I learned last week, a snow drift works fine, too. We put the stock pot (uncovered) in the snow on our patio, moving its position as the snow around it melted. In about 30 minutes, the fat had risen and could be skimmed off the top!
