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?
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.
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).
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.
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 :)
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.
Do you save fat trimmings? 7 Answers