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Bone broth - to skim or not to skim?


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My first batch of bone broth is nearly done, and it smells pretty good. I bought two pounds of marrow bones at Whole Foods, and since they weren't labelled as such, I think it's safe to say they're not from grassfed cows. There is a lot of fat floating on the surface of the broth. While I'm no longer fat-phobic, I was wondering if this fat is worth eating, or if I'd be better off skimming it or discarding once the broth cools. What do you lovely people think? :huh:

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