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skimming the fat in chicken stock - why?

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By Guest guest
in Health, Medicine and Natural Healing 06

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Hi everyone, thanks for the recent help with my carrot skin and beet

fermenting questions.

My next question: In NT, Sally says to skim all the fat when making chicken

stock and use it for something else. Is that really necessary? Why not just

leave it with the stock?

Thanks again,

Sharon

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