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My bone broth is oily -- mistake?

Answered on August 19, 2014
Created October 08, 2012 at 4:00 AM

My bone broth is kind of oily. When I made it, I stirred the fat that cooled on top of the broth back into it and froze it that way. I defrost jars and eat, but wonder -- does the oiliness and fat shorten the lifespan of bone broth? Seems that it only has a few days in the fridge before it starts to smell a little bit like crayons.

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on October 09, 2012
at 01:56 AM

Especially skimmed lamb fat. Heavenly for cooking. :)

366c23d69eadce094a2b22299c58a424

(2988)

on October 08, 2012
at 11:09 AM

3-4 days is the limit before you need to boil it again -- it does not have to be discarded. Any broth I keep in the refrigerator, I boil for 4-5 minutes every 3 days, although you cannot do that indefinitely.

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4 Answers

3
3491e51730101b18724dc57c86601173

(8395)

on October 09, 2012
at 01:52 AM

I like just a little fat in my broth, but I skim most of it off, leaving just the amount that's hard to get out.

I cool the broth, skim the fat, and then freeze it.

I've seen mixed "reviews" on whether you should reuse the fat skimmed off. It always tastes sort of "spent" to me, as opposed to deliberately rendered chicken fat, which is rich and tasty.

My only guide is how my Eastern European grandmother did things. She was very poor in the "old country" and always very frugal. She rendered fat from chicken which she used as cooking fat (schmaltz), but she always discarded the fat skimmed from soup. That tells me that she didn't believe it was worth saving, and I never have either (but I do feed it to the dog).

3
61844af1187e745e09bb394cbd28cf23

(11058)

on October 08, 2012
at 01:11 PM

I chill the broth and remove the fat from the top. I find the fat makes the broth taste strange and traps whatever odors are in the fridge. Like a dumb ass I was discarding the fat until someone on here pointed out that it makes an excellent cooking fat!

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on October 09, 2012
at 01:56 AM

Especially skimmed lamb fat. Heavenly for cooking. :)

2
1da74185531d6d4c7182fb9ee417f97f

on October 08, 2012
at 05:16 PM

skim the fat and if you want to keep it for a while, bring it to a simmer or boil every couple of days.

2
Cc3ce03985eac5ebcbb95fc2329f13b0

on October 08, 2012
at 05:01 AM

I have always found any fat source to be be extremely prone to absorbing odours, which makes it smell off. I am very sensitive to it.

You can see here that 3-4 days seems to be the limit for bone broth. Next time, cool the broth and remove the fat and see if that helps.

366c23d69eadce094a2b22299c58a424

(2988)

on October 08, 2012
at 11:09 AM

3-4 days is the limit before you need to boil it again -- it does not have to be discarded. Any broth I keep in the refrigerator, I boil for 4-5 minutes every 3 days, although you cannot do that indefinitely.

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