Home Cooking

Save my BROTH!!! PLEASE!!!


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Home Cooking

Save my BROTH!!! PLEASE!!!

mike2401 | | May 13, 2013 12:20 PM

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.


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