Greasy food (soup/stew/casserole etc)

charlies_mum

I made some chicken soup from the carcass yesterday, and it looks and smells like it should, but is really greasy.

I have left it to stand overrnight and skimmed off as much fat as I can, but it still looks really greasy - does anyone have any suggestions please

Gingernutmeg

You could maybe try freezing it just until the fat solidifies, which should make it easier to pick off

scuzz

I could be making this up, but I think I've heard something about holding a slice of bread on the top of the soup so it can soak up grease.

Sorry if that doesn't work

charlies_mum

It smells so nice, that I haven't got the patience to freeze it, so I will try the slice of bread method. I have a crust I can use as I don't like crusts - I know, I will never have curly hair

Queenie

When you make the stock from the carcass, you should put it in the fridge overnight so that any fat solidifies on the top (chicken has a soft fat, not firm like say lard). The underneath will be jelly-like. It's from the jelly like stock that you should make your chicken soup

charlies_mum

Does that mean my soup is no good It smells lovely, but even though I have taken the grease off the top, it still tastes greasy IYKWIM

mattogier

It's called schmultz! I don't know where you got the bird from but next time try a free range bird as they are generally less fatty due to the exersize they get.

charlies_mum

mattogier wrote: »

It's called schmultz!

Does that mean its edible or binnable

Queenie

charlies_mum wrote: »

Does that mean my soup is no good It smells lovely, but even though I have taken the grease off the top, it still tastes greasy IYKWIM

It's still edible ... if you don't mind the greasy bit.
Personally, if it was still tasting greasy, I wouldn't be able to stomach it and it would hit the bin and be put down to experience; but that is my personal choice.

Doesn't matter where you get your bird from *all* of them have a degree of fat and it's getting rid of the fat that is the key, not necessarily the level.

mattogier

Queenie wrote: »

Doesn't matter where you get your bird from *all* of them have a degree of fat and it's getting rid of the fat that is the key, not necessarily the level.

I'm afraid it MATTERS a lot where you get your bird from. In the old days (30 years ago or so) chicken was the healthy low fat alternative to red meat, but recent research has shown that the modern fast growing, factory produced chicken has as much, if not more fat than pork. Freerange traditional breed chucks have a much lower fat content (and have had a better life)

If you have a lot of excess fat you can eat it (great for roasting pots etc) or use it as fuel for you car (with a little work!)


Matt

Queenie

Yup, I know freerange birds have a better life (got one of my own!) but the point I was making is ... ALL of them have fat - the op wanted to know how to get rid of the fat be it a little, a medium amount or a lot :rolleyes: