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Do you find it very tediuos to ladle the floating chicken/pork fat from the soup? It just likes to play hide and seek with you, isn't it? Let me give you some handy tips.
1. Boil chicken/ pork bones in water for 30 min.
2. Cool the stock to room temperature. Remove the bones. Keep in the fridge for at least 4 hours.
Can you see the white solidified fat now?
3. Scrap off the fat with a spoon. 那种感觉真痛快!
4. Wrap the scrapped fat on thick layers of old newspaper then chuck it into the bin.
5. Fat free clear stock is now ready to be used.
Forget about chasing the fat with a ladle in the pot FOREVER!
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