Removing fat when making a broth

[ScandiBrit]

Hi. Making Pho - - the gorgous vietnamese soup and thought this was a great opportunity to use some nice beef bones I have. They are boiling nicely now but a lot of fat is coming off. question, how do I remove this? Thanks in anticipation

Richard

 

[Morning Glory]

One classic way to do this is to use an egg white or two. Simply whip them lightly and add to the broth and the fat should adhere to the white as it simmers. Then skim off or strain though muslin.

Another way is to allow broth to cool and then put it in the fridge. The fat should solidify on top so you can remove it.

You can use a combination of both methods. The stock needs a really slow cook. Usually 3 to 4 hours.

 

[CookieMonster]

I usually plan on the chill method - but if stuck while the stock is still warm:
Make a Greasy Task Easier With the Best Fat Separators