How to skim impurities (and excess fat) from stock while it simmers
Bring stock to a boil, reduce to a simmer, then skim impurities (and extra fat) from the surface to clarify it.
The chef instructs to watch for impurities rising to the top and skim them off slowly to purify the stock; later he notes you can skim extra fat as well. This is shown for beef stock and repeated for chicken and vegetable stocks.
The short version
- Boil then simmer before skimming
- Skim foam/impurities as they rise for a clearer stock
- You can skim excess fat too
What you need
- ladleoptionalUsed to skim the surface
How to do it
- 1
Cover ingredients with water and bring to a boil.
Watch this step - 2
Reduce heat to a simmer.
Watch this step - 3
As impurities rise to the surface, skim them off slowly.
Skim throughout early simmering for a cleaner stock.
Watch this step - 4
Skim off additional surface fat if needed.
Watch this step
What goes wrong
Leaving foam/impurities in the pot
Skim as they appear, especially early in cooking.
Why it works
Removing coagulated proteins/foam and surface fat yields a cleaner-tasting, clearer stock.
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