To Skim or not To Skim... and when do you take the bones out?

[Guest guest]

Hello all!

I have a few quick questions.

I have this yummy pot of bones and meat (ox tails, back ribs and hind

shanks) simmering on the stove at about 1-2 on the electric burner.

I've already cooked it for over 6 hours and the meat has fallen off

the bone. The bone has also begun to turn a darker shade.

Is there an optimal time to remove the bone?

I plan on cooking it down until it concentrates and makes a freezeable

sodium-free bullion for my stews and gravies. Right now it is

starting to form a thin layer of fat on the surface. I'm surprised

because the meats I put in were pretty fatty and I thought I'd have a

lot more fat on the top.

Anyway... I was pondering if I should skim it off or not. What do you think?

Thanks!

Sincerely,

Lana M. Gibbons