How to Achieve almost fat free broth
If you have read this blog for any amount of time you know that I make my own broth. My freezer was getting very full of bits of meat, onions, celery, and mushrooms. Time to make some broth.
I placed all of the above items in my crock pot and set it to low for 10 hours.
Once the broth has simmered for quite a few hours. I lift the lid and strain the liquid into a very large Pyrex glass measuring cup. The broth is very hot! It has to sit on a hot pad on the counter before you can consider doing anything with it.
After it has cooled to a lesser degree. I place the glass measuring cup into the fridge. Here is where the magic occurs. I leave it in the fridge overnight. In the morning when you open the fridge you will be met with broth underneath a layer of hardened fat.
It is very easy to remove this layer. What is left is almost fat free broth. I then proceed to pressure canning the broth. This does involve reheating the broth but I gently reheat just until warm.
I wait until the remains of the vegetables, etc from the crockpot have cooled and then dispose of them in the garbage. The remains of the broth are not useful for any other purpose. Everything has been drained of the nutrients. I do not save the fat layer. If so inclined I assume you could use it for something since it is pure fat. I have just never felt the need to use it in anything.