When using beef bones, I always refrigerate the broth overnight and then take off all the fat before going ahead with the soup. It is hard to get all the fat when the soup is already made.

I bet that as soon as the fat solidifies and you can remove it, your soup will be much better! This is why it always takes me 2 days to make stock or soup. After roasting and boiling bones, especially lamb or beef, I refrigerate the stock/broth before I go any further. If I am impatient and the weather is cold enough, I'll put the pot outside on the porch, it will cool very quickly. My mother taught me that trick!

You're right....this noon after removing that 1/4 inch chunk of fat, it's gooood!
I let it cook until easily 10....and didnt' want to put it outside, and at 0 degrees...it would have really cooled down fast...but there has been a Pogo Possom visiting lately and I didn't want to wrestle him for my soup!
I think part of my problem was after handling the fatty meat and skimming and straining, I felt infused with tallow! and that soup nauseated me...
I was so afraid that after skimming it still would taste tallow-ey.
I should hav e refrigerated the broth and added the "stuff" today.
Linda C