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| No Time to Chill |
| Chilling chicken stock overnight makes degreasing a cinch because the fat solidifies on top. But you can also proceed with a recipe right after making the stock. While people have been known to use a paper towel, a slice of bread, or ice cubes to collect the fat, our favorite methods involve either a zip-top plastic bag or a fat-separator cup. The cup is made of inexpensive plastic or glass with a spout at the base. When you pour out the stock, the fat floating on top stays behind. The bag works similarly. Pour stock into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain stock into a container, stopping before fat layer reaches opening; discard fat. |
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| MORE TIPS: food|menus & planning|cooking 101|healthy life |
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