tag:blogger.com,1999:blog-652834985543565257.post3688876842911671360..comments2023-10-25T04:44:22.605-05:00Comments on Homesteading and Homekeeping at Whisper Wind Farm: How To Make a Rich Homemade BrothKathttp://www.blogger.com/profile/09932224189710732528noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-652834985543565257.post-29641881200746706162012-01-30T05:43:55.123-06:002012-01-30T05:43:55.123-06:00Typically I don't have too much fat that will ...Typically I don't have too much fat that will set on the top, but I do have a little. That simply becomes a treat to top off the dogs supper that night. Most fat for us has already been eaten or rendered. I don't know about other vinegars but after the long cooking period there is no evidence of the ACV left in the broth. You would never even know it was there. Blessings, KatKathttps://www.blogger.com/profile/09932224189710732528noreply@blogger.comtag:blogger.com,1999:blog-652834985543565257.post-84744469563366532262012-01-29T20:55:46.640-06:002012-01-29T20:55:46.640-06:00First question-doesn't the ACV negatively flav...First question-doesn't the ACV negatively flavor it? I haven't tried with ACV, but have with other vinegars and the broth just tasted like vinegar, not what I was after.<br />Second-what do you do with the fat? To me, that's one of the best parts (yeah personal preference takesprecedencee here) but I'm guessing you don't just throw it away either.Kelly Cookhttps://www.blogger.com/profile/07859487060142048869noreply@blogger.com