If a broth recipe results in too much fat (greasy mouthfeel), how can you salvage it?

Question

Is your broth too greasy? Don't panic. Learn several simple and effective ways you can salvage it and remove that unwanted greasy mouthfeel.

Answer 1

To remove excess fat from broth, chill it until the fat solidifies and can be easily skimmed off. Alternatively, use bread slices or lettuce leaves to absorb the fat from the surface while the broth is hot.

Detailed Explanation:

A greasy mouthfeel in broth is usually due to rendered fat from bones or meat. Here's how to fix it:

1. Chilling and Skimming: This is the most effective method. Allow the broth to cool completely, then refrigerate it for several hours, ideally overnight. The fat will solidify on the surface, forming a solid layer. Use a spoon or spatula to carefully lift and discard the solidified fat. This leaves you with a much cleaner, less greasy broth.
2. Fat Separator: A fat separator is a specialized pitcher with a spout that pours from the bottom. Pour the broth into the separator, let the fat rise to the top, and then pour the broth from the bottom spout, leaving the fat behind.
3. Bread or Lettuce Absorption (Emergency Method): If you need to serve the broth immediately and don't have time to chill it, gently press a clean slice of bread or a large lettuce leaf onto the surface of the hot broth. The bread or lettuce will absorb some of the fat. Discard the saturated bread or lettuce and repeat as needed. This method is less effective than chilling but can provide a quick fix.

Pro Tip:

When making broth, blanch bones in boiling water for a few minutes before simmering to remove impurities and excess fat. This will result in a cleaner-tasting and less greasy final product.