How to remove fat from meat juices
After cooking meat, we are left with the delicious cooking juices, but these can often be rather fatty.
Here is one simple and effective way to remove much of the fat.
Here is one simple and effective way to remove much of the fat.
149 K 3.6/5 (148 reviews)
3 hours 4 min.
Easy
150 ml
1 IngredientLast modified on: May 11th 2016
For 150 ml, you will need:
- 1
200 ml poultry cooking juices - Total weight: 200 grams
Times for this recipe
Preparation: 3 hours 4 min.
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Step by step recipe
Stage 1 - ⌛ 2 min.
Start by pouring the meat juices into a bowl through a very fine strainer to remove any bits.
Stage 2 - ⌛ 3 hours
Leave the juices to cool at room temperature for an hour, which will allow the fat to rise to the top gradually.
Then refrigerate for at least 2 hours or overnight.
Then refrigerate for at least 2 hours or overnight.
Stage 3 - ⌛ 2 min.
After being cooled like this, you can remove the solidified fat from the top with a spoon.
Stage 4
The juices left underneath will have set into a kind of jelly.
Stage 5
This jelly is easy to melt back into a "jus" that can be used in many recipes, such as a light sauce for pasta or rice.
Keeping: Several days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=9 % | 10 RDI=1 % | 60 RDI=9 % | 680 RDI=30 % | 2,830 RDI: 30 % |
| Per 100 g | 10 RDI=5 % | 5 RDI=0 % | 30 RDI=5 % | 340 RDI=20 % | 1,420 RDI: 20 % |
How much will it cost?
- For 150 ml : 0.40 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Poultry cooking juices
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