I have just made my first pot of stock. I roasted marrow bones first then simmered in a mirepoix. I then strained everything out of the stock and let it reduce further. Finally I cooled the stock and then put it in the refrigerator. My question is should I skim off any of the fat before making the soup? I certainly love fat, just wondering if there would be too much fat? Maybe there is never such thing as too much fat.
No announcement yet.
Beef stock help