Guest guest Posted March 29, 2002 Report Share Posted March 29, 2002 In a message dated 3/28/02 9:14:11 AM, writes: << As far as I know all stock and broth recipes involve removing the fat. I expect the long, long cooking times break down the fat, making it rancid and unhealthy. >> Sally says that you can use the fat you remove from stock to make pemmican - so I don't imagine she considers it rancid. Namaste, Liz Quote Link to comment Share on other sites More sharing options...
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