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5 from 7 votes

How to Save the Fat from Bone Broth

Prep Time5 hrs
Cook Time6 hrs
Total Time11 hrs



  • 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.**


**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.