How can I fix my intro chicken soup?

[Guest guest]

I wanted to do a cleansing intro day tomorrow so I made a big batch of the

chicken soup last night.

I ran out of time because I wanted to go to bed early so this is what I did:

I normally chill the stock to scoop off the fat before I puree the carrots back

in but this time I just pureed them together while still warm, thinking that I

could skim the fat off in the morning after it had been in the fridge overnight.

Well, my awesome stick blender did too good of a job I think, because there is

no fat layer on top today. I think it all emulsified together.

How do I fix this so that I am not ingesting terribly high amounts of fat from

all that chicken skin boiling?

Can I heat the soup back up, and hope that the fat separates? Then chill and

skim?

Or am I SOL?

Thanks,

Caroline

SCD since 1/7/10

Crohn's/UC since 1999