Chowhound Presents: Table Talk with Michael Pollan of The Omnivore’s Dilemma Tenth Anniversary Edition

Home Cooking

Low Fat Stock Question.


Home Cooking 17

Low Fat Stock Question.

sekelmaan | Jan 11, 2010 07:57 AM

Is making a stock "low fat" simply refrigerating it and then peeling off the cold layer of fat on the top of the stock? Or would it be better to use a skinless boneless chicken for example?



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