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Posted on 11/1/23 at 11:47 am to Sailorjerry
quote:
I have always boiled first, strained and refrigerated for at least a day. Grease hardens and can be removed
That is the old tried and true method I've been using for years. I like to simmer my chicken/turkey/beef stocks for no less 12 hours and more like a full 24 hours if time allows.
After that, it is strained and allowed to cool before refrigerating overnight. The fat rises, congeals and is a breeze to remove and the stock is more an aspic from cooking down so long and it is no longer liquid and more like a gel with intense flavors. That way, a little bit goes a long way when using it in cooking.
Posted on 11/1/23 at 11:54 am to Sailorjerry
Yeah I left the strained part out.. good catch..
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