I cooked a chicken (cut up), in my pressure cooker for 12 minutes.
I took the meat form the bones and tossed everything back in (bones and fat), and added some chicken feet, and some beef marrow bones. I cooked the broth for 60 more minutes.
Should I not have added the fat in, along with the bones? (it's easier not to try and separate it, and I figured it would impart flavor)
After I released the pressure, I put in in a cold water bath in the sink, replaced sink water, and cooled it further. It was then cool enough for the fridge.
I wonder if because it was soo gelatinous, the fat had a hard time making its way to the top, because when I took it out of the fridge the next morning, there was not a lot of fat on the top. The fat that was there was not hard, and difficult to separate from the gelled broth.
I removed some of the fat that I could, and then just stirred the rest into the very gelatinous broth.
I had some chicken soup with broth for lunch and it was far too greasy.
In the past, I put the pot of broth in the freezer for a few hours and it seemed much easier to remove the fat (like the fat rose to the top & got hard before the broth could fully gel). I wish I did that this time.
With all that said, how can I recover the broth?
Should I heat it, then pour into my gravy separator? (the thing with the spout on the bottom)?
Or, should I heat, cool and put it in the freezer for a few hours?
Does the degree of gel affect how the fat separates?
Any thoughts or comments would be very much appreciated.
Updated 1 year ago | 2
Updated 2 years ago | 9
Updated 11 months ago | 62
Updated 6 days ago | 6
Updated 1 month ago | 24