Have any of you ever used the solidified fat that separates during the chicken stock cooling process the same way you would use schmaltz?
I mean, it can’t not be good, right?
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miss4n6tx likes this
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dljs said:
It’d have a pretty different texture if you used it as a spread, what with all the collagen. But I’ve never tried this. I always throw the fat away when I make stock. Interesting idea.
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themattsmith posted this
