What is the purpose of keeping some fat in a broth (for example, a layer of chicken fat in soup), and when should fat be removed for a cleaner broth?

Question

To skim or not to skim? Learn the purpose of fat in a broth and when you might want to remove it for a cleaner taste versus keeping it for richness.

Answer 1

Retaining some fat in broth adds flavor, richness, and a silky mouthfeel. Fat should be removed when a lighter, clearer broth is desired, or for specific dietary needs.

Detailed Explanation:

The fat in broth, especially from animal sources like chicken or beef, carries significant flavor compounds. These compounds are often fat-soluble, meaning they dissolve and are best experienced when consumed with fat. This fat also contributes to the overall richness and mouthfeel of the broth, making it more satisfying. A small amount of fat can create a luxurious, velvety texture.

However, there are times when removing fat is preferable. For instance, if you're aiming for a very clear consommé or a light, refreshing broth, removing the fat is essential. Fat can also cloud the broth and make it appear less appealing. Furthermore, individuals with dietary restrictions, such as those watching their fat intake or managing certain health conditions, may need to remove the fat.

The easiest way to remove fat is to chill the broth. As it cools, the fat will solidify on the surface, making it easy to skim off with a spoon. Alternatively, you can use a fat separator, a specialized pitcher that pours the broth from the bottom, leaving the fat behind.

Pro Tip:

Don't discard the rendered fat! Chicken fat (schmaltz) or beef fat (tallow) can be used for cooking, adding a depth of flavor to roasted vegetables, potatoes, or even as a spread. Store it in the refrigerator for later use.