Skimming the Fat

 

This is why I refrigerate my soups overnight; see that layer of congealed fat. I do this when I use marrow bones or any kind of fat laden meat. The next day I take the pot out of the refrigerator and start skimming the fat. It's that simple, gently take a flat spoon or spatula and remove that flat layer of solid fat and toss it away. Marrow bones make a great broth; they thicken the soup with all their collegen. Any soup is better if made one day, refrigerated over night and then cooked again the next day. The flavors somehow meld together much better. Happy soup making, it's coming on that season very soon here in our hemisphere.