Should you remove fat from stock?
Online Answer
It's necessary to skim the fat as you boil down stock to preserve the integrity of the flavors. ... The fat will solidify, but when you open the jar, the gelled meat drippings will be on top. If it's gelled into a solid, you can scoop out the stock with a spoon.
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A: Chicken stock tends to be made more from bony parts, whereas chicken broth is made more out of meat. Chicken stock tends to have a fuller mouth feel and richer flavor, due to the gelatin released by long-simmering bones. Canned low-sodium chicken broth is the busy home-cook's best friend..
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Chicken broth can be enjoyed alone or as part of a variety of recipes, from chicken noodle soup to a creamy chicken casserole. There are also hundreds of chicken broth varieties and thousands of homemade recipes.
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You can use either stock or broth for keeping dressing moist or as a basis for gravy, but a strong flavor will give you better results. ... Canned broth can be simmered to reduce it and strengthen the flavor, if you think it's a bit too weak for your purposes.
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This isn't necessary in vegetables, which will give their all in an hour or so. Worse, many of the flavors you want to extract from vegetation is actually volatile at temperature and will fade away if cooked for a prolonged period. After an hour or two, the flavor will lose some of its brightness and become murkier..
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