SC - de-fatting

[Seton1355 at aol.com]

Hi Brighid,
When I want to de-fat chicken soup, I stick it in the freezer for about an 
hour or two.  You want it to freeze, but not solidly.  Then when you take the 
soup out, just lift off the layer of fat that will have frozen.
Phillipa
<< 
 2. Would any of the experienced cooks like to share their favorite methods 
of 
 *completely* defatting a broth?  My gravy separator did a decent job, but 
 missed a little of the fat.
 
 Brighid >>