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Simple Tip: Chill Broth to Skim Fat


If you're making chicken broth, stock, or any type of clear, meat-based soup this Winter, keep in mind that chilling the soup will make skimming excess fat much easier.

It may be hard to discern fat from broth when it's warm, but when the liquid has been chilled, any fat turns white, congeals, and rises to the top. Skimming it off — which is a cinch when done with a large spoon — means you'll be left with a soup that's less greasy and has more concentrated flavors.

Do you do the same with your soups? If you have another tip for making soup, share it with me below!

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