I'm full of broth questions today - What do you do with the fat on top?

[wifeandmommy2-4]

When you skim the fat off the top of your broth what do you do with it? Do you just throw it out or do you keep it and if so what do you do with it?

Thanks!

[sharr610]

use it like I would butter or bacon grease. pan fry in it or use it as a seasoned fat

[Bensmommy]

I NEVER skim fat off my broth; just mix it in to help with the assimilation of the fat soluble nutrients. :

[cristeen]

I never skim.

I have enough pure fat from other sources (like bacon), that I don't need more. That fat serves me better in the soup, helping to fill me up on a water-based meal than it would in any other way.

[vitochka]

i usually fry cut onions and shreded carrots in it and add it to my soup at the end of the cookin

[dogmom327]

I'm far too lazy to skim it

[MommyLyon]

Originally Posted by vitochka

i usually fry cut onions and shreded carrots in it and add it to my soup at the end of the cookin

That's a great idea! i'll have to try that. I usually just fry them in oil.

You could also use the fat in gravy. Just freeze it and use it next time you make gravy! My mother in law taught me this one

[Brown Lioness]

newbie questions comin atcha: Is the scum that people say to skim off the top the same as the fat you all are talking about in this thread? You know, the frothy stuff?

[wifeandmommy2-4]

Originally Posted by Brown Lioness

newbie questions comin atcha: Is the scum that people say to skim off the top the same as the fat you all are talking about in this thread? You know, the frothy stuff?

No the scum is the impurities and you want to discard it. We are talking about the fat that rises to the top once your stock is cooled.


Thanks ladies for the ideas! I threw mine in the freezer but just didn't know what to do with it. I like the idea of using it to make gravy! Yum!:

[jenP]

Thank you! I was just thinking about that myself. I'm going to make chicken broth for the first time day after tomorrow, and after reading the instructions I was wondering why I couldn't just mix the fat in for an extra-nourishing broth. Sounds like I can! Or would that be okay for everday use but too rich to give the broth to someone who's sick?
Thanks! Now I'm off to find a good recipe for roasting the chicken. I know I saw some good ones here the other day, for oven or crock pot.
Jen

[Brown Lioness]

Originally Posted by wifeandmommy2-4

No the scum is the impurities and you want to discard it. We are talking about the fat that rises to the top once your stock is cooled.


Thanks ladies for the ideas! I threw mine in the freezer but just didn't know what to do with it. I like the idea of using it to make gravy! Yum!:

OH ok, got it! Thanks!

[Arduinna]

Ya mean the schmaltz? I leave it in there, unless I am harvesting shmaltz for another use. I don't usually skim anyway, I just strain. In Kosher cooking schmaltz is traditionally used for solid fats in meat dishes, since butter can't be used.

[Ammaarah]

Rendered chicken fat is great for cooking potatoes.

[spartz]

I toss mine for two reasons:

1. I usually can't afford organic chicken/beef bones and I suspect a lot of the not so good stuff is concentrated in the fat (but maybe not after simmering for two days?).

2. I hate it mixed in to the stock, the feel of the stock in the mouth is all wrong some how, kind of oily or greasy and I don't like it. So I prefer a "clean" stock.

I would love to know how to render the fat skimmings so if I ever did have organic I could get more out of it. There's probably instructions of the internet somewhere but I keep forgetting to look!

[Metasequoia]

Originally Posted by Bensmommy

I NEVER skim fat off my broth; just mix it in to help with the assimilation of the fat soluble nutrients. :

Ditto.