When making your own stock from scraps and bones, don't you get a lot of grease/cholesterol? Next question...
If I cool the broth to skim off the grease, won't I also be skimming out the healthy gelatin that I want to keep in the broth? I'm very new at this. thanks.
Posted by GretaM (Member # 40917) on :
Hi
If your fridge is cold enough, when you refrigerate it overnight, the fat will harden on the top, almost like disks of hard plastic-like texture, that you can gently lift out with your fingers and put right into the garbage.
The thickened gelatin-like soup broth is in the bottom half of the mixture.
The fat floats to the top and gets hard with the cold of the fridge.
Me too, I'm boiling a turkey carcass right now.
Posted by bla (Member # 42361) on :
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