When I make chicken broth or any boiled bones + soup base I refrigerate after straining, waiting for the fat to rise. I have not been successful in skimming the fat without this step. Does anyone have a technique I'm missing? Thank you
Take your summer cookouts to the next level with this grilled watermelon recipe. Make sure the grill is very hot when you add the watermelon, or the slices will steam instead of caramelize and char. Read more.