Everyone knows if you refrigerate broth you can just scrape the fat off when it hardens.
But what if you need to strain the grease while it's still hot?
I will show you how easy it is to do with just a few simple steps.
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Step 1: Get Your Supplies
~A mason jar
~Just the ring from the lid
~A coffee filter
Step 2: Get the Jar Ready
Put the filter in the jar with a little less than an inch hanging out.
Fold the remaining filter over.
Push the lid onto the jar, holding the filter in place. Sometimes the lid won't want to turn. That's ok as long as it feels tight.
Step 3: Pour in the Broth
Now you pour your broth into the jar.
I usually use a ladel. It seems to hold just the right amount.
You want to be careful not to get ahead of yourself. It can drain pretty slow.
You might want to put the jar in a bowl to catch any spills. It gets very greasy.
Step 4: Now Throw Away the Grease
About now the filter should be full of grease, chunks of fat and cooked blood. Gross!
You'll know when it's completely full, when you see a lot of liquid in it but nothing draining into the jar.
I usually spoon out some of the grease just so it doesn't spill when pulling the filter out.
Gently pull or twist off the ring lid, while making sure the filter doesn't fall in.
Gather the sides of the filter and pull out. Discard.
If you have a lot of broth to filter you'll probably have to do this process more than once.
I wouldn't suggest reusing filters.
Step 5: Enjoy Broth
Now you're done and you have delicious clear broth.
Add it back to your soup, roast or whatever you were making.
Or refrigerate it. Just don't ask me how long it lasts in the fridge.