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Making another batch of chicken stock tonight - can't believe how fast the 14 cups I made last time went - this time using whole raw chicken and a few lightly roasted veggies (yum!) but I didn't watch it and it ended up in a rolling boil. I read that boiling stock will incorporate the fat and make it greasy but if I plan on refrigerating it so that the fat can rise to the top should it still be okay or will the fat be in there for good?
Thanks in advance
Katie
Thanks in advance
Katie