I pour my broth in quart jars and have heard that the layer of fat on top protects the broth below. It made sense to my mind in that it probably lessens exposure to oxygen – at least until the seal is broken.

I just made my own tallow from rendered kidney fat. What loveliness! I had been having skin problems on my hands and the tallow instantly turned them from rough to supple. Goodbye expensive, ineffective hand creams!

I generally take the meat out, separate the bones out and then either put it back into the soup or use it to make some kind of salad–yum! I don’t like to waste stuff–to be honest I am not sure if there is still any nutrients left in the meat after all that cooking.

I think most people skim the fat these days because they are afraid of that fat. But for those of us who aren’t, if it is a lot of fat that might be sitting on the broth for a while, it might be good to skim it to keep the flavor of both the stock and the fat a bit fresher. Personally I don’t skim my broths either–unless it is a beef marrow broth–those ones give me lots of good tallow, I just use the fat up right away. I suppose if the fat layer was maintained airtight it would help it not to spoil, but I hadn’t heard that before! I eat lots of broth too so I don’t really have to deal with storing stock too much

Thanks so much for your comment!

And, I see she didn’t skim the fat (I don’t) but every recipe I read says to skim the fat. Why? I thought the fat was:
a. healthy
b. protected the broth from spoiling.

Alas, I fail to play with flowers when I make the broth; I’ll have to include that step. :^D

BTW, I consume bone broth daily. It has been an important element in my healing.

Nice site, my first visit. THanks!

In the meantime I had a look for Weston A Price groups in Norway, this person is the chapter leader in Norway and should be able to help point you in the right direction!

Norway
Ames: Bjorn Solberg, bjorn.solberg@gmail.com

I found the address listed in this index for anyone else who is looking! http://www.westonaprice.org/chapters/index.php

Thanks so much for your nice comments on my website too

Please feel free to send us in any of your experiences on your path to finding well loved foods!

This can be probably a dumb question but here goes… I am living in Norway and I have been searching for raw milk, raw eggs, good meat (from animals which are respected and loved) really good veggies and fruits from good farms (not from the supermarket and not with the “ecological” label as I can tell the difference…)… I mean real food!, but it has been quite difficult (not to say impossible…).

I am wondering if you could know forums, websites, people (I do not know!) in this country who could help me in my quest.

I am waiting for a – maybe – positive answer, who knows?… In my quest I stumbled in your website, so… only good things to learn from here!

In light and in love,

Maria.