Guest guest Posted February 21, 2004 Report Share Posted February 21, 2004 why are we supposed to skim the fat from chicken broth before using? also, what do you all do with the fat? elaine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 21, 2004 Report Share Posted February 21, 2004 --- In , " Elaine " <itchyink@s...> wrote: > why are we supposed to skim the fat from chicken broth before using? also, > what do you all do with the fat? > elaine @@@@@@@@@@@@ I've never made chicken stock, only beef and venison, but I've been thinking about this a lot the past few months. I think the fat- skimming is only for aesthetic reasons when it's being used in other dishes. I've been leaving the fat in my stock because I used to add butter to my soups and it makes more sense to just use the carcass fat instead! Gotta get fat from somewhere and it seems better than throwing it away like I did at first. In fact, nowadays I don't skim anything at all from my stocks; there was never much scum anyway, and I can't see any reason to bother. All parts of an animal are edible, and whatever goes into the pot goes into my stomach. I don't make fancy clear broths or anything, just hearty soups/curries. I think people use the skimmed fat for pemmican (NT suggestion), soaps, etc. I wonder how many people here throw it away? Also, another thought is that a lot of skimmed fat is actually bone marrow, which is one of the most basic and important foods for our species, so it seems crazy to waste it! That's why I take it out first and eat it raw now, the traditional way. Even though marrow is mostly stable MUFA, I can't see any advantage to cooking it for 20 hours or whatever. Mike SE Pennsylvania Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 21, 2004 Report Share Posted February 21, 2004 I've been throwing the fat away and asking myself why every time. I can't see myself cooking with it -- don't enjoy the taste as much as butter or VCO. I'm making a pot pie right now with pastured turkey broth. I'm going downstairs and putting the fat back in!!! One thing i like most about what i've learned through nt is how to use the whole animal -- all those years i threw the bones away! elaine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 21, 2004 Report Share Posted February 21, 2004 >why are we supposed to skim the fat from chicken broth before using? also, >what do you all do with the fat? >elaine This was discussed awhile back, and I think the conclusion we came to is that it is basically aesthetic. In French cooking " broth " is supposed to be clear and fat-free ... then you use it in recipes (which have their own fat). Also the fat has it's own taste which may or may not fit the recipe you are using the broth for. I put the broth in the fridge, and the fat comes off in a big chunk. Then I break it into pieces and freeze it, for use in frying, baking, or feeding animals. I do the same with fat that comes off a roast or bacon ... beats actually BUYING frying oil. -- Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 21, 2004 Report Share Posted February 21, 2004 Mike how do you hack the marrow out of the bones before cooking? _____ From: Anton [mailto:michaelantonparker@...] Sent: Sunday, 22 February 2004 5:51 AM Subject: Re: why skim the fat? --- In , " Elaine " <itchyink@s...> wrote: > why are we supposed to skim the fat from chicken broth before using? also, > what do you all do with the fat? > elaine @@@@@@@@@@@@ I've never made chicken stock, only beef and venison, but I've been thinking about this a lot the past few months. I think the fat- skimming is only for aesthetic reasons when it's being used in other dishes. I've been leaving the fat in my stock because I used to add butter to my soups and it makes more sense to just use the carcass fat instead! Gotta get fat from somewhere and it seems better than throwing it away like I did at first. In fact, nowadays I don't skim anything at all from my stocks; there was never much scum anyway, and I can't see any reason to bother. All parts of an animal are edible, and whatever goes into the pot goes into my stomach. I don't make fancy clear broths or anything, just hearty soups/curries. I think people use the skimmed fat for pemmican (NT suggestion), soaps, etc. I wonder how many people here throw it away? Also, another thought is that a lot of skimmed fat is actually bone marrow, which is one of the most basic and important foods for our species, so it seems crazy to waste it! That's why I take it out first and eat it raw now, the traditional way. Even though marrow is mostly stable MUFA, I can't see any advantage to cooking it for 20 hours or whatever. Mike SE Pennsylvania Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2004 Report Share Posted February 23, 2004 The reason the fat is skimmed is purely aesthetic-- so the broth is clear. Sally has verified this. Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 27, 2004 Report Share Posted February 27, 2004 I always use the fat one way or another - in soup, and for other cooking. Soup without a fair amount of fat floating on top is garanteed to leave you hungry in short order when you are restricting carbs. I can understand why our ancestors treasured the fat. Peace, Kris , gardening in harmony with nature in northwest Ohio http://home.woh.rr.com/billkrisjohnson/ On the Fallacy of our Cheap Food policies: http://home.woh.rr.com/billkrisjohnson/Kris/Justice.htm Re: why skim the fat? why are we supposed to skim the fat from chicken broth before using? also, what do you all do with the fat? elaine Quote Link to comment Share on other sites More sharing options...
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