One side benefit is that it “renders” fatty meat and melts the gelatin out of bones; the fluids left over when you cook 3-day short ribs will make a meaty gel when you put them in the fridge. Come to think of it, you could probably make an aspic with them. In our house, we give the dog (otherwise a picky eater) a couple of tablespoons over her dry dog food, and she’s in doggie ecstasy. Apparently this stuff is The Essence of Meat.It was actually painful reading that. Of course it is the essence. It is how soup stock is made. A friend, grown man, told me he separated the chicken broth, discarded the disc of fat that formed along with the layer of gelatin above the liquid.
He was discarding the essence of the soup. That was the best part. It's what makes it broth. And the whole time growing up my mum scrubbed out the pans wasting all that flavor, she never once lifted it and used it, except for holiday Turkey. For some reason that was different. She never did use the bones.
