Reducing fat content in thick chicken stock
My chicken stock is very gelatinous (good) but it didn't have a layer of fat to skim off. How can I reduce the fat content?
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Gelatin and fat are different. Chill your stock. If a layer of fat solidifies at the surface, remove it. If you see no layer of solidified fat, you've probably eliminated as much as possible.
As it cools, the fat and water will separate into two layers, with the fat on top. If there is no/little fat layer, then there simply isn't any fat. The thickness that seems fatty is just gelatin that has set like jelly. That's a good thing as it means the stock was well made.
To prevent gelatin from freezing, add more water. And excess fat can be removed by cooling the broth and collecting it on the surface.
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