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.
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!
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).
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.
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