Fat on chicken stock question

thriftlady_2

ubamother wrote: »

have you not? If I do anything with meat, lamb in particular, I get a layer or rim of liquid fat on the top as the food settles after cooking, that goes solid when it's cold. If I cook tomatoes with the lamb, the fat is a lovely if slightly weird orange! All my meat is local, free-range and organic so it may well be fattier than modern cuts. I remember lamb stew at school where the fat would slightly solidify around your fork and you could feel the waxy fat in your mouth - revolting!

Aha, I thought we were talking about chicken stock;) Yes, I see what you mean about meat stocks especially lamb.

jinky67

I never thought to use the fat I just skimmed off my chicken stock

i threw in in the bin:rolleyes:

tandraig

argggggggh threw it in bin!!! sacrilege!!! lol seriously use it for roasties ! i use it if i do pork chops otherwise i find they dry out and there not enough fat for gravy!!!

tandraig

could it be there isnt ENOUGH fat on pork chops? if you can pay serious money to buy specially reared named pedigree pork chops - there is enough fat on those!!! but supermarket and even - dare i say it - butcher shop pork chops are remarkably fat free!

jinky67

tandraig wrote: »

argggggggh threw it in bin!!! sacrilege!!! lol seriously use it for roasties ! i use it if i do pork chops otherwise i find they dry out and there not enough fat for gravy!!!

I know I know, I should be ashamed:o:o