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

Yes indeedy! Good Fat is food!

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

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.

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.

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.

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.

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

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!

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.