So, I have been making my own stock from beef bones, and after chilling/freezing it, I have a layer of fat on the top of each jar. I know this is normal, but what I am wondering is how much fat is left in the actual stock? I am figuring that layer can't be all the fat; that there still has to be some left in the rest of the stock. Anyone know approx. what the percentage might usually be?
Thanks in advance.