ManedWolf
Assistant Cook
Hey,
I'm just wondering if anyone has ever had a large amount of fat in the bottom of the roasting pan while roasting beef bones for stock. If so should that fat be drained off or allowed to go into the stock. Lastly should I just continue to roast the bones till the fat is gone?
Wolf
I'm just wondering if anyone has ever had a large amount of fat in the bottom of the roasting pan while roasting beef bones for stock. If so should that fat be drained off or allowed to go into the stock. Lastly should I just continue to roast the bones till the fat is gone?
Wolf