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Old 01-22-2009, 01:43 PM   #11
Assistant Cook
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Join Date: Oct 2008
Location: Canada
Posts: 28
If you're boiling it for the broth, you definitely want skin and bones. So much of the flavor and nutrition come from the bones. I know the skin is fatty, but after you've extracted the broth put in the fridge over night. The fat will congeal on the top and it is super easy to skim it off.

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Old 01-22-2009, 02:17 PM   #12
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Join Date: Sep 2008
Location: southern california
Posts: 764
Welcome to DC - See what happens when you ask a question?

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