How to Save the Fat from Bone Broth


How to Save the Fat from Bone Broth

Are you making bone broth yet?

Well, it’s something you should look into if you haven’t. Packed full of amino acids, gut healing nutrients, and minerals like magnesium, potassium, and calcium, it’s crazy beneficial for your bone health, digestion, and even contains anti-inflammatory components. Plus, when you make it at home instead of buying it, you save SO much money and you have all the control over the quality of ingredients.

My favorite way to make bone broth is with the slow cooker method. When using bones from animals with higher fat content like beef, lamb, or pork, you’ll notice that you get a good amount of fat in the broth. I love fat, but I usually don’t like to drink it in my broth. One way to deal with this is to place the broth in the fridge overnight. As the broth chills, the fat rises to the top and hardens, making it easy to skim it off with a spoon or a spatula.

How to Save the Fat from Bone Broth

I like to save the skimmed fat from the broth in a separate container because there’s no way I’m throwing away something so nutritious that gives us sustainable, nourishing energy.

However, the fat in this form is hard to use in cooking, and it goes bad quickly because the moisture content is still high from the broth. To make it last longer and to use it as a cooking oil without having it splatter everywhere, you have to cook off the moisture. You can do this on the stove top, but if you know me at all, you know I like to use the slow cooker.

Depending on how much fat comes out of the broth, I usually save it in the freezer until I have enough (usually after 2-3 batches of bone broth). And once I do, I defrost it in the fridge then throw it all in the slow cooker.

How to Save the Fat from Bone Broth

Leaving the lid slightly ajar, I cook it on low for 5-6 hours so all the liquid moisture can cook off. Afterwards you are left with just the delicious fat that you can use for frying, stir-frying, and baking. One of the added benefits of animal fats is that they are highly saturated so they can be used safely in high heat cooking.

How to Save the Fat from Bone Broth

Pour into a glass jar, and once it cools, screw on the lid and store in the fridge. It’ll harden, and turn beautifully creamy and white. With this method, it’ll keep for months in the fridge!

How to Save the Fat from Bone Broth

How to Save the Fat from Bone Broth

 How to Save the Fat from Bone Broth

How to Save the Fat from Bone Broth

5 from 3 votes
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Prep Time: 5 hours
Cook Time: 6 hours
Total Time: 11 hours

Ingredients

Instructions

  • After making bone broth, place the broth in a large pot or container and place in the fridge overnight or at least 5 hours.
  • As the broth chills, the fat will float to the top and harden. Skim off the fat with a spoon or a spatula. Don't worry if there are bone bits and some broth attached to the fat,.
  • Save the fat in the freezer until you have at least a cup of fat to render (about 2-3 batches of bone broth).
  • If your fat is frozen, defrost in the refrigerator.
  • Place all the fat in the slow cooker, set it on low for 6 hrs. Leave the lid slightly ajar so the liquid can cook off and evaporate.
  • Once finished, double up a cheesecloth over a funnel to strain into a glass jar.
  • Let it cool to room temperature completely before screwing on the lid and storing in the fridge.**

Notes

**It's important to keep the lid off until the fat is completely cooled to avoid any moisture that may cause the fat to go bad quickly.

How to Save the Fat from Bone Broth - Paleo Gluten Free Whole30


16 thoughts on “How to Save the Fat from Bone Broth

    1. Jean Choi Post author

      Yes, you can do it on the stove top on low heat. I would reduce the time to 3-4 hours and check that the fat isn’t burning every so often.

      Reply
  1. Cyndy Archibald

    I’m so glad others are saving the fat. I just did mine on the stovetop and poured the fat into silicone candy molds. Once it hardens, I’ll pop them out, bag them up and freeze them. Each one is 2t, so I know what they measure up front.

    I’m thinking of using this fat in savory fat bombs. Do you have a recipe that would work for that?

    Reply
    1. Jean Choi Post author

      What a great idea! I don’t have any savory fat bombs, but I have sweet ones like this one and this one. If it’s too strongly flavored, I just use it as cooking oil!

      Reply
  2. Jerry


    When I dry the fat I do it on the stove top but I like to get it about 240 +/- deg. This boils off any moisture rather quickly. (When it stops making a frying sound and stops bubbling you know it is dry) wait a few minutes after the moisture is cooked off to get the fat up to 240. (When fats are boiling the moisture off the temp hovers at about 212 degrees) I then use a good quality paper coffee filter in a strainer rather than cheese cloth simply because of cost and convenience, then pour the fat through the filter while the fat still relatively hot but not dangerously so. This helps the fat to filter more efficiently as it has not begun to congeal.

    This higher temp allows the fat to last longer because not only does it dry the fat, it’s helps to sterilize it as well. The beauty of saturated fat is it can handle the heat without the fat structure braking down like vegetable oil does when you get it too hot.

    I also use this same method to dry and filter bacon fat for long term storage and it works amazingly well. You simply can not beat the taste and quality of both bacon and marrow fat.

    This process was taught to me as child by my great grandmother who was born in 1895 who used this process to render any animal fat and this process allowed the fat to stay fresh before the days of refrigeration. She stored it in wide mouth glass jars with wood stoppers on the counter top. If she had a container that had sat for a long period of time she would just scrape off the top 1/4 inch of the fat and save it for making soap. Nothing was ever wasted. The only thing that will spoil the dried and sterilized fat is when it oxidizes when exposed to air. Getting rid of a thin layer would expose the un-oxidized fat below. If you ever wonder how they did it before refrigeration, this is it. She lived to be 102 and did not kill anyone in the family with the food she cooked so that’s all the proof I need.

    Another interesting note, Gramps would take the spent bones after they dried and burned them in the brush pile, then these ashes were used in the garden to add minerals back to the soil. We now know this also helped to keep the soil from going to acidic.

    Reply
    1. Christine Bean

      I hope you get my heart felt appreciated thanks. I just love hearing how things were done right in days gone by. I have a Mrs Curtis1910 house hold helper and cook book. It has so many different ways to do things with many different ways to convince. It is confusing, but the way you explained your great grandmother ways its like oh right 🤔😉thanks again for sharing 👍

      Reply
  3. Diane


    Hi Jean, There’s loads of contradictory information available and I’ve just read a few articles on whether ingesting or reusing the fat is a healthy choice. Some are convinced that the fat holds toxins from pesticides, etc. and therefore ingesting animal fat is no longer healthy. Some are comfortable with it so long as certain conditions are met with the treatment and feeding of the animals, while others say there’s no way to completely know the degree of toxins infiltrating our food sources anymore and so use good judgement and enjoy the benefits of fat. That said, I am wondering what your thoughts are on this issue. I don’t live in an area of farms or butchers who carry the higher standards of meats and poultry. Also, I t can take several months for me to accumulate the bones in the freezer to fill a 4 oz jar of fat when skimming it off chilled broth. Would you recommend I heat the small amount of fat in a pot on the stove to remove the moisture? And finally, for how long does the fat stay fresh in the fridge or freezer for future use? Thank you kindly.

    Reply
    1. Jean Choi Post author

      As long as you use high quality grass-fed, pasture raised fats, I don’t see this being a problem. If you don’t have easy access to them, you can order from places like the ButcherBox US Wellness Meats. If you only have a small amount of fat to save, I recommend you freeze it until you have enough to follow this recipe for up to 6 months. I don’t recommend you keep it in the fridge because it’ll spoil quickly from the moisture. Once you cook off the moisture, it stays fresh in the fridge indefinitely.

      Reply
  4. Karen Garten

    Thanks for this informative article. This is what I do:
    When I make beef stock I cook it down quite awhile. I strain and pour the stock into mason jars then refrigerate. After it is cooled, I pry the layer of fat off the top, which is usually half an inch thick or a little more. I put that fat disk in the freezer and pull it out when I want to use it to saute or bake. Although the processed fat in this article is beautiful, I don’t want to go to the extra work to have it accessible in the refrigerator. I just pull it out of the freezer. The stock I freeze flat in zip-lok freezer bags, thin enough that I can break off a piece if I don’t need the whole bag at once to cook with.

    For my bacon grease, I cook up a big mess of bacon at one time. I freeze the cooked bacon to use later on salads or crumbled over vegetables. I strain the bacon grease into mason jars (like above with beef stock) and refrigerate. After the bacon grease has chilled and solidified in the refrigerator, I spoon it out and roll it into balls with my hands. About the size of golf balls. I put these into a zip-lok freezer bag. Then I can pull one ball out when I want to cook with it.

    Reply

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