Separate Fat and Strain Broth
At 9:22 in
What the heck is BONE BROTH? You'll love this!
What happens here
After 24-28 hours of simmering, the broth is ready. First, use a fat separator to remove the layer of fat that has risen to the top. Ladle portions of the broth and fat into the separator. The fat will stay on top, and the broth can be drained from the bottom spout into a colander. Next, set up a two-stage straining process. Place a large colander (noodle strainer) over a clean pot. Carefully pour the broth through the colander to remove bones and large vegetable pieces. Then, pour the partially strained broth through a fine mesh strainer placed over another clean pot to remove any smaller fragments, resulting in a clear broth.
Goal: Remove excess fat and solid ingredients from the finished broth.
Tools and materials
- Clean Pots — Collecting strained broth
- Fat Separator Bellemain — Removing the fat layer from the broth
- Fine Mesh Strainer — Second stage of straining to remove small particles
- Ladle — Transferring broth to the fat separator
- Large Colander — First stage of straining to remove large solids