Made my first bonebroth using two whole chicken carcrases with about 4l of water. Let it boil for 7h then filtered and put it in coold place. Now i wanted to skim away the fat so i took away the jelly lookin top 5mm untill i had a more watery sulution under. My question is now if fat is the only thing floating on the surface or if gelatin goes up to the top also or if it stays disolved in the watery part evenly distributed?
asked byfavetelinguis (25)
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