To remove fat from the surface of a hot liquid--such as the chicken stock used here--use a ladle to swirl the fat to the edge of the surface, and then skim it. Remove as much fat as possible without removing the liquid.
You also can use a degreasing cup. Pour your stock into the cup, let the fat rise to the surface and let the clean stock pour out from underneath.
To rid this stock of the last trace of fat, gently drag a paper towel across the surface.
You also can chill the liquid until the fat solidifies on top. Then remove the fat with a spoon.

Instructor: Katherine Alford