Chicken Stock / soup help please?

nearly-30

Hi Guys
I keep making stock and then forgetting what I should be doing with it, then I don't trust it after a couple of days so I wizz it!

This time, I remembered! Chicken + Sweetcorn soup! However I made teh stock and left it over night. Then discarded what was really quite a thin layer of fat from the top. Warmed this through, added some milk, onions, Pots + sweetcorn and boiled and simmered for 15mins. Pureed, added back to the pan added more sweetcorn + some chicken.

Looks lovely but definitely still tastes fatty?..... I mean really quite fatty.
I'd love to be able to get the hang of this stock stuff but each time, I seem not to really trust it for some reason.. I put the carcas and a few veg / herbs in about 3l boiling water and get a good pint stock. Am I not reducing it enough? Or is that thin layer I'm skimming not all the fat?

If you can give me any tips or suggestions I'd be grateful. I could really do with watching over someone's shoulder but my husband is no better cook than I!!!

Thanks in advance!

MrsBartolozzi

I usually put my stock in the fridge overnight and skim the fat in the morning. This seems to let me take more fat off the top.
You could put your soup in the fridge for a while and see if the fat comes to the top?

RED_LION_LADY

I always let the stock get cold and put it in the fridge over night and then in the morning you can lift all the fat straight off. To bulk this out I often add chinese rice noodles to this and some veg and it makes a great Chicken noodle soup.