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    smilingjustalittlebit's Avatar
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    Bone broth - removal of fat

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    I have a great big bag of beef and chicken bones at home and plan to get brothing over the weekend. When I read guides online they seem to all suggest removing the layer of fat that forms on top after chilling.

    This goes against how I normally operate, where I'm considering the fat to be the prize possession of the dish almost! Is it necessary to remove the fat? If so, I assume it could be used for cooking with?
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    Partitioning the broth into ice cube trays is easier without the fat. I use a fat separating pitcher that pours from the bottom. I save the fat in a jar for use later for cooking.

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    I remove the fat from chicken broth(if it is more than just a thin layer) and toss it because I don't particularly care for the taste, but if you like it, it would be great to fry with!

    For my beef/pork/lamb bone broth, I just stir the fat back in when I heat the broth, it adds a beautiful, velvety, smoothness.

    I think the removal tip is sneaking over from low-fat CW. I am certain our ancestors would LOVE the fat.

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    smilingjustalittlebit's Avatar
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    As long as it is indeed good to use, it doesn't bother me a great deal, thanks folks.

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    Mark recommends that you remove and discard the fat from chicken bone broth because of the high Omega-6s from chickens. I don't like the taste of it, either, so I discard it any way.

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    Quote Originally Posted by Goldie View Post
    Mark recommends that you remove and discard the fat from chicken bone broth because of the high Omega-6s from chickens. I don't like the taste of it, either, so I discard it any way.
    This is what I was told & read also, especially when it cooks for so long.
    Oh here it is:

    It’s a relatively high-PUFA animal fat, and a day of simmering has probably damaged it beyond repair. If you’re stewing bones with more saturated animal fat, though, you should absolutely save the fat layer.

    Read more: Cooking with Bones | Mark's Daily Apple
    65lbs gone and counting!!

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    Another poster made the suggestion, but it is very tasty. When you make bone broth, fry onions in the beef fat and then make onion soup. You still get the fat, but you get tasty onions too. I add some gruyere cheese too.
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    I use it all,
    Normally I do a two stage process, decanting the first stock after the initial boil (2hr's), then smash up the bones even more, add some more water and get a second batch out of them, then recombine the two or three lots.
    I don't discriminate with chicken etc., I've cut enough bad omega 6's out to make that little bit insignificant in my opinion, if it really is damaged at all just by simmering, that would make deepfried chicken in vegetable oil absolutely deadly.

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