I've just finished making my first chicken stock.....

Dorastar

Quick question about chicken stock - made it recently and it was very fatty even when it had been strained (must have been an overweight chicken) anybody know a way to get this out beyond normal straining? Did I do something wrong?

floyd

Put it in a dish in the fridge overnight then scrape the layer of fat off with a blunt knife or a spoon

msb5262

If you reduce the stock by simmering, it should cool into a jelly and then you can easily scrape off the fat. The fat can be used to replace oil or butter in cooking, particularly if you're making something like soup or chicken risotto - it will intensify the chicken flavour.
If you're in a hurry, you can drop ice cubes into the stock - the fat will cling rather revoltingly to the cubes, and you can use a slotted spoon to lift the cubes out and chuck them away.