Bone Broth and its Side Kick Rendered Fat

I am going to make this as simple as possible because it really is. There are many versions out there and all will work just fine but this is the one that works EVERY time for me without fail so I’m not going to give any variations. My way or the gelatin highway LOL. 

I have a largish heavy bottomed stock pot that I use. I have bones in my freezer at varying degrees of break down and I use them until the outer edges fall away like sand. There are lots of minerals in the bone and I get every last yummy, nutritional drop out of them.. within reason. Plus I spend a pretty penny on grass fed beef bones (which is what we will deal with in this post) so I boil them dry. You would be surprised what you can get after even three good batches with one bone set. My favorite are knuckle bones, marrow bones. Get bones with lots of delightful fat and connective tissue. Ask the butcher to cut them down for you to fit in the pot better than the ones in my images. I was working on a ranch at the time of this rendering and this is the way they came. I don’t usually like too much empty space in the pot. All bones all the time! Ok let’s get started shall we?

Ok so I put my older bones at the bottom of the pot, not too too many but a few to finish them off. Then I put my new bones at the top. Of course you put what you put. You may have all older bones for one last kick at the can or a full put of new bones whatever you do fill the water to the top of the bones just enough to cover them. If you have half a pot of bones still the same protocol. ONLY enough water to cover them. The reason I specify this is that this recipe is for one batch only,not a continual, ongoing boil where you add and take away bones and add water as you go. I have never had a lot of luck with that system so again this is my fail safe. You will find your own groove as well. This recipe for me produces the firmest, best gelatin every single time. 

So once you have filled your water to the top of the bones. (I usually use purified water.. the water you see in the images was from a well) I add a pinch of sea salt and a splash of apple cider vinegar to help extract minerals from the bones. If all your bones are fresh you can skip this step. I never do. Why break mess with a ritual right? If you have some used bones don’t miss these ingredients they work. The next step is to bring your water to a rapid boil and then immediately turn the temp down cover the pot and simmer for 24 hours. You can get away with 18 if all the bones are fresh. Again I hate messing with this protocol because I just end up with sub standard gelatin. While simmering do not add anything more to the pot. Just leave it for the ideal time of 24 hours at a slow simmer. 

 When the magical 24 hours are up it’s time to strain your broth. First take your bones out with tongs and put them in a bowl to freeze for your next batch. Throw away the ones at the bottom if you believe they are done to death. The edges will fall apart with finger pressure. I used to use a cheese cloth to strain but that was a damn mess and quite frankly for me I don’t need my gelatin that pristine. I use the strainer you see in the pic and I also have a stainless steel one I use and that is suffice for me.  Strain into a glass bowl preferably and throw away what you catch or give it to a pet, my Pug Oliver LOVES this gooey, fatty treat. As you can see in the top right image the lovely fat immediately begins to rise to the top. Put this bowl in the fridge until all is cooled and when it is you will have two quite marvelous products.  

Finally the moment you have been waiting for! Gelatin! Beautiful gelatin! AND it’s side kick but non the less important…rendered fat. Now you might be saying “Hey Lana.. that’s not truly rendered fat is it?” Well yes my fine EOMer it is indeed! The thing for me is utility. This beautiful layer of fat that comes off this amazingly firm gelatin is perfect for what I use it for and that is for all kinds of cooking and frying. Second only to pasture bacon fat. This beautiful fat is more neutral and if from grass fed cattle some of the best fat health wise out there. If you in fact want it more pristine all you have to do is strain the gelatin better. Then after this final process of lifting the fat carefully off the gelatin you can gently scrape the gelatin that sicks to it off or rinse it off under warm water, reheat the fat and restrain it. That is pretty nit picky stuff for me and what I use it for but to each his own. Whatever you choose to do I guarantee you. it will be delicious and incredibly healthy. Just to let you know this is technically not tallow which is rendered from suet, the fat from around the internal organs of the animal. A bit of a distinction but gain it is all about utility. This is beautiful versatile and highly healthy fat that I utilize fully and have no need for much else, nor would I EVER throw this miraculous stuff away. 

Good luck and ENJOY! Hail to the gelatin and fat!

More reading on the benefits of bone broth:

Why People are Drinking Bone Broth and What you Should Know about it. 

Bone Broth Analysis