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The Wordsmith's Forge
The Writing & Other Projects of Elizabeth Barrette
How to Make Stock
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ysabetwordsmith From: ysabetwordsmith Date: March 26th, 2009 01:55 am (UTC) (Link)

Thank you...

... for that reminder. I'll add it to the main post.

When I made turkey stock, it turned out gelatinous, and I didn't need to skim fat off it -- there was almost none. When I made chicken stock, it was thinner, though not as thin as broth, and I did need to spoon fat off the surface of some containers.
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