Why You Should Save the Fat from Your Bone Broth
When you make bone broth, a layer of fat naturally rises to the surface as it cools. While some people discard this layer, saving it offers numerous benefits. The rendered animal fat, known as tallow from beef or lard from pork, and schmaltz from chicken, is a high-quality cooking fat prized for centuries. Unlike processed vegetable oils, properly rendered animal fat is stable for high-heat cooking and imparts a rich, savory flavor to dishes. It's a fantastic zero-waste practice, ensuring you get the most out of your ingredients. The fat also contains fat-soluble vitamins like A, D, E, and K, contributing to its nutritional value.
The Two-Step Process to Preserve Bone Broth Fat
Saving fat from bone broth is a straightforward process involving two main stages: skimming and rendering. The first step, skimming, is simple and yields fat that can be used for a few days. The second, rendering, is essential for long-term storage and creating a purer, more stable cooking fat.
Step 1: Skimming the Fat
This is the initial, and easiest, method for separating the fat from your bone broth. It is best done after the broth has been fully cooked and chilled.
- Cool the Broth: After your bone broth has finished simmering, strain it through a fine-mesh sieve into a large, heat-safe pot or bowl. Allow it to cool slightly at room temperature before transferring it to the refrigerator.
- Chill Until Solid: Refrigerate the broth overnight, or for at least 5-6 hours. The fat will rise to the top and solidify into a firm, opaque layer.
- Scoop the Fat: Once the fat is completely solid, use a large spoon or a spatula to break it apart and lift it off the surface. You can collect it in a separate bowl or jar. Don't worry if some broth or small bits of solids come with it; these impurities will be removed during rendering.
Step 2: Rendering the Skimmed Fat
Rendering is the process of gently melting the skimmed fat to cook off any remaining moisture and impurities, resulting in a clean, shelf-stable cooking fat.
- Collect and Prepare: Gather the chilled, skimmed fat in a saucepan or slow cooker. Many home cooks save up the fat from several batches of broth before rendering to make the process more efficient.
- Melt on Low Heat: Heat the pan over low heat until the fat is completely melted. If using a slow cooker, set it to low for 5-6 hours. The key is a gentle, low simmer, as high heat can burn the fat.
- Evaporate Moisture: As the fat simmers, the remaining water will evaporate. You will hear a crackling or popping sound as the water cooks off. Continue to simmer until the bubbling and crackling stop and no more steam is visible. This indicates that all the water has been removed.
- Strain and Store: Once rendered, pour the hot, liquid fat through a cheesecloth-lined funnel or a fine-mesh strainer into a clean, dry glass jar. This removes any remaining solids, leaving behind a clear, pure fat. Wait until the fat cools completely to room temperature before sealing the lid.
Comparison of Storage Methods
Different storage methods offer varying degrees of convenience and longevity for your saved bone broth fat.
| Feature | Rendered Fat | Skimmed, Unrendered Fat | Frozen Raw Broth Cubes |
|---|---|---|---|
| Storage Method | Glass jar, fridge or pantry | Sealed container, fridge | Silicone molds or ice cube trays, freezer |
| Shelf Life | Months (fridge), or years (pantry) if rendered properly | A few days to a week | Up to 6 months |
| Best For | High-heat cooking, sauces, sautés | Immediate use in recipes where melting isn't an issue | Flavoring soups, stews, sauces in small portions |
| Key Benefit | Long-lasting, pure, and stable for cooking | Quick and requires no extra cooking steps | Convenient, pre-portioned, and takes up minimal space |
| Considerations | Requires a rendering step to remove moisture | Can spoil quickly due to residual moisture | Best for flavoring rather than high-heat frying |
Creative Uses for Your Saved Bone Broth Fat
Once you have a jar of beautiful, creamy tallow or schmaltz, the culinary possibilities are endless. Its high smoke point makes it incredibly versatile.
- High-Heat Searing: Use it to sear steaks, chicken, or vegetables. The savory fat imparts a depth of flavor that is hard to replicate with other oils.
- Flavorful Roasting: Toss root vegetables like potatoes, carrots, or sweet potatoes in rendered fat before roasting for a delicious, crispy result.
- Enriched Sauces and Gravy: Add a spoonful to pan sauces or gravies to create a richer, more robust flavor profile.
- Baking Savory Goods: Incorporate tallow or schmaltz into savory baked goods like biscuits, savory pies, or cornbread for a flaky, tender texture and umami taste.
- Cooking Eggs: Fry eggs in a bit of rendered fat for a rich and flavorful breakfast.
- Seasoning Cast Iron: Use the saved fat to season your cast iron pans, providing a protective layer and a beautiful non-stick surface.
Conclusion
Saving the fat from your bone broth is a rewarding practice that prevents food waste and provides you with a superior, nutrient-dense cooking medium. By following a simple two-step process of chilling and skimming, then rendering, you can create a shelf-stable cooking fat with incredible flavor and versatility. Whether you use it for frying, roasting, or baking, this repurposed byproduct can become a staple in your kitchen. Not only is it a resourceful culinary technique, but it also elevates the richness and quality of your home-cooked meals, a secret of generations past that is making a well-deserved return to the modern kitchen. What Great Grandma Ate provides further details on the rendering process and its benefits.
