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Reply to "need help making inexpensive chicken stock "
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[quote=Anonymous]A few more things: 1) If there was BBQ sauce on the chicken (or curry, or any kind of flavored sauce), you're not going to want to use that. It'll change the flavor of the stock. Just plain chicken, plain bones. 2) If the chicken was smoked, that's a different thing. I've made stock with bones from smoked meats. It's a very different, very tangy flavor. You wouldn't want to mix it up with regular bones/regular stock, and you wouldn't want to use it for regular uses. (So label carefully when you store it!) But it's good in chili, or bean dishes, or jambalaya, or tortilla soup. 3) I was chatting with a Southern friend about making stock, and we were talking about whether to put chicken skin and/or fat in the stock (sometimes I do), and whether to skim fat off the stock. Purists will tell you you must skim. (Or separate the fat out after it's chilled.) But I liked my friend's response: "Skim the fat out? That's just mean!" [/quote]
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