I know it's necessary to skim off the scum that rises to the surface when cooking bone broth, but what about the layer of fat that solidifies on top once the broth is cooled? Can that be used for cooking and baking?
Is the fat skimmed from cooled bone broth useable?
No, I just don't particularly care for the texture. I'm sure it's strictly personal, lol. It has a different texture than coconut oil and butter, which are what I normally use for cooking. If I can hide it, like in soup, then I'll use it.
I use it to fry stuff and to make french fries - everyone I know agrees it makes the very best french fries ever. I love it. Pastured butter is expensive. Bones from pastured cows aren't so much (especially since I already got stock outta them), so I use it in things that don't need the butter flavor but need fat. I also like to get the fat off before I season the broth so it has a purer flavor. It can still be a little beefy, but it's good for savory stuff like eggs, potatoes, cabbage, etc.
This what I do, too. Except when I simmer my stock down to just a bit and cool, scoop, and freeze.
I have started freezing the fat layer with the broth, and when I use the broth to make soup, I scrape off the fats and use that to cook the veggies in, then add the broth.
You know for soups that you would normally sweat some veggies in a little fat before adding broth to.