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Fat on chicken stock question
Comments
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Aha, I thought we were talking about chicken stock;) Yes, I see what you mean about meat stocks especially lamb.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!0 -
I never thought to use the fat I just skimmed off my chicken stock
i threw in in the bin:rolleyes::heartpulsOnce a Flylady, always a Flylady:heartpuls0 -
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!!!0
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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!0
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