2

votes

Interesting Use for Bone Broth

Answered on August 19, 2014
Created March 04, 2012 at 2:33 AM

I just recently started making my own bone broth. After cooling the broth and skimming the fat off the top, I started to wonder if the fat I was throwing away could potentially be saved and used to cook with like ghee, tallow, lard, or any other fat I usually use.

Has anyone saved the fat produced by bone broth and cooked with it?

79c3c1c70c24005e15e7be5907953a8d

on March 06, 2012
at 03:06 AM

@wildwabbit, I leave some fat in the broth but simply like the taste better without all of the fat.

D2db41500a9385fafe0f50e178717e80

(193)

on March 05, 2012
at 04:16 PM

I've used the fat as cooking grease, but the flavor is potent, so I make sure the dish is something that can handle it.

3b0b95dfc6dc5c18e535945f4aab0866

(2392)

on March 05, 2012
at 12:38 AM

@jessica, I don't save the fat off separately, I prefer it remains part of the broth. Is there any reason you might not want to do the same?

22424c9eef944ade83d4e4ffda907056

(1402)

on March 04, 2012
at 02:42 PM

Probably not a good idea if the fat has been cooking for hours on end (and then you're going to re-cook it) because of potential oxidation. I believe Chris Masterjohn said something similar in a recent podcast.

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on March 04, 2012
at 04:50 AM

Jennifer McLagan's books are awesome, and not fat-phobic which is a very nice change. I recommend them to new Paleo peeps all the time.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on March 04, 2012
at 04:15 AM

The only time I've skimmed off any fat is with duck or goose broth and I did use the fat for cooking. With ruminant fat there isn't that much fat and I leave it (and the marrow) there. Rather than drinking mine as broth I add meat and vegetables and make stew.

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13 Answers

7
1d9af5db8833413037be3ac48964714f

on March 04, 2012
at 03:06 AM

I never skim off the fat. I just use all of it.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on March 04, 2012
at 04:15 AM

The only time I've skimmed off any fat is with duck or goose broth and I did use the fat for cooking. With ruminant fat there isn't that much fat and I leave it (and the marrow) there. Rather than drinking mine as broth I add meat and vegetables and make stew.

6
Ce41c230e8c2a4295db31aec3ef4b2ab

(32556)

on March 04, 2012
at 02:41 AM

Yes indeedy! Good Fat is food!

2
77877f762c40637911396daa19b53094

(78467)

on March 04, 2012
at 04:17 AM

If you are making bone broth from grass fed beef, great. Use it to fry and flavour veggies, etc. But if it is regular beef I wouldn't suggest using it due to the Omega 6 level.

2
0fb8b3d6dcfb279b0f7e050d2d22510f

(4645)

on March 04, 2012
at 03:51 AM

Some of what you skim is just plain scum, I make a lot of stock and you do need to skim the scum off but I never remove the fat after it has cooled and geled.

Get Jennifer McLagan's book - Bones. she also wrote a book called Fat. Any good french cookbook will help you make better stock and get the marrow out to eat before it melts away.

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on March 04, 2012
at 04:50 AM

Jennifer McLagan's books are awesome, and not fat-phobic which is a very nice change. I recommend them to new Paleo peeps all the time.

2
8b02ef6dda8b8154c4185a2ac0883b09

(175)

on March 04, 2012
at 03:32 AM

I keep some fat with the broth, then make frozen fat(ice) cubes with the remaining to use as needed.

1
361e96d70d6d3b91d63f6ad975e60ab6

(840)

on March 05, 2012
at 01:26 AM

I do this everyday! I separate the solids (meat bones etc) first and pour the liquid into a container. Put it in the fridge and watch it solidify.

1
4a7929c2aa05bf11349d9e55cb542d47

on March 05, 2012
at 12:09 AM

I prefer my bone broth skimmed and get my fat from other, more optimal sources.

I'm usually not fat phobic, but I do skim all the fat off my bone broth. Due to the cooking method, we know that this fat is highly oxidized, and according to Chris Masterjohn, it's the oxidized fats that we need to minimize. Also, if it's chicken-based, then the fat profile is PUFA heavy.

1
44348571d9bc70c02ac2975cc500f154

(5853)

on March 04, 2012
at 07:41 AM

I used to use this fat for cooking vegs for braises, but i figured it is too oxidised after long cooking that i dont do it anymore. But i do reuse fat that is left over from red wine braised oxtails or beefcheeks, becouse it has ton of flavor. But my stocks do not usually have that. So i discard it. I use beef knuckles and tendons to cook stock, also some ground beef hard that is browned. I save marrow bones to eat them as is, i top my offal and meats with roasted marrwos, so good :)

1
Bfa1c9eacfc94a1b62f3a39b574480c6

(3700)

on March 04, 2012
at 07:09 AM

Or you can leave it in the stock pot, and as you continue simmering, lots of random foam and pieces of random meat/bone will float around. Next time you saute vegetables, add a few spoonfuls of tallow from the top and get some flavorful stock and just throw it into the veggies. I guarantee that dish will be delicious.

1
535fafe8afe6923870905c707c4f4454

on March 04, 2012
at 06:50 AM

I skim off the fat at various stages of the process and store it in a cup. I figure there is a lot of fat soluble goodness in that layer of fat that shouldn't go to waste (and instead supplement my coconut oil usage).

0
2c8c421cf0e0c462654c7dc37f8b9711

(2729)

on March 05, 2012
at 12:14 AM

We always skim off the fat and use it-- it's just as oxidized as rendered fat would be, cooked for a long time at a low temperature. We only use beef or lamb fat though, we throw the chicken fat out.

0
Ed396719d9726e8e576773b2cb9cdf64

on March 04, 2012
at 03:26 PM

I make a lot of broth at once and keep small portions in the fridge or even the freezer, ready to be heated whenever desired. When you cool the broth the fat becomes solid and you can simply pick it off and use it for cooking. Enjoy!

0
B23318c968ac589b87131d5b489d6e16

(1294)

on March 04, 2012
at 03:01 AM

Most definitely you can. I find that if its lamb fat its too gamey tasting, but some people probably like that.

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