Place the stock in the fridge until
the broth congeals and the fat rises to the top.
Not exact matches
Remove the bones with a slotted spoon, then strain the
broth into airtight containers and refrigerate until the fat
congeals on top.
Allow the
broth to cool, refrigerate or freeze, then scrape off any
congealed fat on top (keep it for cooking with).
When the
broth cools, it often
congeals due to the presence of gelatin, which contains essential amino acids and is highly prized for helping aid in digestion and promoting joint health.
Specifically, a certain afternoon in the bowels of Saigon sitting on a small, plastic chair chowing down on a freshly poured bowl of soup full of thick slices of meat, savory
broth, giant - sized shrimp and a big blog of
congealed pig blood (yes, pig blood).