Boiling soup over high heat melts the fat, meaning it will blend into the broth. This makes it harder to remove. [2] X Research source
The stirring movements will cause the oily foam and globules to migrate to the outside edges of the stockpot.
Continue scooping up the fat until there’s enough collected in the mesh to discard. Dunk the mesh skimmer in a bowl of water or rinse it off under running water to remove the fat residue. [5] X Research source This method works particularly well for skimming chicken stock.
When the cold metal touches the hot soup, the fat that has gathered near the surface will quickly coagulate onto the spoon so you can peel it off. [6] X Research source Wipe off the fat onto a paper towel and repeat the process to remove all of the fat. You must use a metal spoon for this method. A wooden or plastic spoon won’t get as cold. Don’t submerge the whole spoon into the soup. Just hold it parallel to the surface of the liquid while the fat gathers on the back of the spoon.
If you’re making a bone broth, follow the same process to remove and discard the bones. To speed up the separating process, cook the soup with a double-layered pasta pot. Insert the strainer layer before adding your ingredients. Everything will be submerged in the stock while you cook the soup, but you can lift out the inner strainer to remove just the chunky pieces. Allow the stock to drain out into the bottom pot. [7] X Research source
Cooling and straining the broth takes a little extra time. Plan ahead if you’re aiming to have the soup ready by a certain time. Leave the soup uncovered as it cools, but don’t stir it around.
The liquid should pass through the spout and the fat should remain trapped inside the pitcher. These tools can be found at specialty cookware shops and online retailers. They look like a large measuring jug with a spout extending out from the bottom. A bottom-draining fat separator works in a similar way. To use this tool, hold the pitcher over the stockpot or a serving bowl. The broth will drain out into the stockpot while the fat stays trapped inside the pitcher. [9] X Research source
The fat globules will solidify and stick to the cold towel as the rest of the soup runs into the stockpot. Choose a stockpot or serving bowl with plenty of space below the bottom of the colander. If it’s too shallow, the soup will fill up around the colander and it won’t strain properly. You can also try this technique with a cold, damp coffee filter instead of a cloth towel. [11] X Research source
Try to prepare your soup the night before so it has time to chill overnight. If you need to serve the soup right away, this technique won’t be suitable. Try skimming the fat while you’re cooking the soup or straining the broth instead.
After removing the fat, reheat the lean soup on the stove or in a microwave before serving it. This method works for chunky soups as well as broth.
If you have more soup than can fit in the bag, repeat the process with a second bag and discard the first. This technique won’t work for thick soups containing meat, vegetables, noodles, or rice. But it’s great for skimming broth.
