The "eyes" of the broth refer to the bubbles of fat swimming on the surface of a bone broth.
Look at the photo above of this steaming broth and look for those famous "eyes"... Did you find them?
It's those little bubbles of fat swimming on the surface. Fat in artisanal bone broth is perfectly normal, and even desirable! These fat particles congeal when the broth cools, and form these "eyes" as soon as it's reheated, releasing all the aromas. This fat nourishes the body, making it feel fuller and reducing sugar cravings. If you take a fat-free broth, it's not quite the same experience. Good fat is making a comeback after years of being banned from nutritional literature.
The "boiling" of the ketogenic diet, which calls for 80-90% lipid (fat) intake, has certainly had something to do with it...
You'll find this fat in Mon Bouillon, which corresponds to the solid parts lightly colored by the turmeric. This makes it less sexy but so much better than a fat-free broth!
That said, you can always degrease it by removing the solid parts before cooking.
