minkymom Posted January 14, 2013 Share Posted January 14, 2013 I am trying and trying to like bone broth but when I make mine, I get this thick layer of floating fat that just grosses me out and impairs my ability to chug the stuff... ok, sip. Is there any reason that I shouldn't chill it in the fridge and then scoop off that layer of fat? Link to comment Share on other sites More sharing options...
Susan W Posted January 14, 2013 Share Posted January 14, 2013 Chilling it and removing the fat is very normal. I don't like fatty stock. You can cook with the removed fat especially if it's from high quality pastured meat/bones. Link to comment Share on other sites More sharing options...
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