Including a healthy fat is essential to that “full” feeling with less food, so I save bacon fat grease in the freezer and I’ll skim off some of the animal fat grease from the surface of my simmering bone broth. Why save healthy fat?
“Saturated fats provide the building blocks for your cell membranes and a variety of hormones and hormone like substances that are essential to your health, and saturated fats from animal and vegetable sources (such as meat, dairy, certain oils, and tropical plants like coconut) provide a concentrated source of energy in your diet.
When you eat fats as part of your meal, they slow down absorption so that you can go longer without feeling hungry.
In addition, they act as carriers for important fat-soluble vitamins A, D, E and K. Dietary fats are also needed for the conversion of carotene to vitamin A, for mineral absorption, and for a host of other biological processes.” (3)
In essence, they help metabolize nutrients, make you feel “fuller” longer when combined with other protein and carbs, and impact hormones (which regulate weight loss in many ways).
Furthermore, diets high in natural fat are anti-inflammatory and help the body burn stored fat (4). Therefore, cooking even the animal skin in the broth is extremely beneficial. So, recipes that call for boneless, skinless meat is depriving your body of a much needed weight loss boost! Cook with the skin and then toss it; this also keeps the meat more moist.
Saving Fat From Homemade Bone Broth
After your bone broth has been simmering for a few days, you’ll see a clear grease liquid floating on the top of all the broth. It’s usually a thicker layer than expected!
I’ll skim off the fat and put it in a container, leaving it in the fridge for at least an hour. You are waiting for the fat to congeal enough so that you can scoop it out like you would with prepared jello. If you get bone broth in the cup, don’t worry because it will separate and rise to the top of the congealed mixture once in the fridge.
After the fat has become a solid, scrape it off the bone broth or just break it up into 1 T portions.
If it is not hard, then scoop it onto a parchment paper lined baking sheet in clumps and freeze it for a few hours. In this picture, the broth is still a liquid-gel form. You can use a silicone muffin pan in the freezer and they will pop out easily after the fat is frozen. Trust me, only use a silicone pan!
These fat portion cubes last indefinitely in the freezer, ready to use for recipes and greasing (cast iron) pans for cooking.