So I successfully made my first pot of chicken stock and in the article I stole from Mark he mentions that the top layer of fat should be removed from the stock because it contains a high amount of PUFAs when it is made from chicken bones. Well, I have a pretty well congealed substance that does not have layers...its just one solid mass. I was under the assumption I would see a noticeable fat layer. So my question is should I scrap the top layer off just to be safe or maybe I just got lucky and there are no PUFAs (yeah right!). In any event...how much is the top layer...one inch...half an inch? Any suggestions?
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