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Posted 3 Months, 2 Weeks ago Linkback
I am making chicken stock out of some necks and backs. There was some fat on the backs which I left on, and I am wondering now, if the fat does good things to the stock or not so much?
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Luna
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Posted 3 Months, 2 Weeks ago Linkback
Hello Guest,

In my opinion, the best chicken stock and soups use the whole chicken: bones, skin, fat and all which make for a richer, more bodied stock.

Luna
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