Making chicken bone broth for canning. I keep skimming and skimming. But the sludge just keeps coming back! Is there a better way? Or do you just keep at it?
by No_Unacceptable
3 Comments
marstec
Some people strain it through a fine sieve or cheesecloth. I have a filter similar to one of those permanent basket coffee filters and that take out all the solids and most of the fat. It’s from this set: [https://www.chefsplanet.com/multipurpose-filter-funnel-set.html](https://www.chefsplanet.com/multipurpose-filter-funnel-set.html)
cantkillcoyote
I put mine in the fridge overnight. The fat solidifies on top and you can just lift it off.
Several_Fee_9534
I use a paper towel and skim it off and just rinse it off over and over. That looks pretty good already, it doesn’t need to be perfect unless you prefer it that way. You won’t have any problem canning it as is.
3 Comments
Some people strain it through a fine sieve or cheesecloth. I have a filter similar to one of those permanent basket coffee filters and that take out all the solids and most of the fat. It’s from this set: [https://www.chefsplanet.com/multipurpose-filter-funnel-set.html](https://www.chefsplanet.com/multipurpose-filter-funnel-set.html)
I put mine in the fridge overnight. The fat solidifies on top and you can just lift it off.
I use a paper towel and skim it off and just rinse it off over and over. That looks pretty good already, it doesn’t need to be perfect unless you prefer it that way. You won’t have any problem canning it as is.