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Most stock recipes have a "degreasing step" where you're splitting the lard from the stock (because fatty stock is kind of ... gross?)
by dekhn 3y ago
Most stock recipes have a "degreasing step" where you're splitting the lard from the stock (because fatty stock is kind of ... gross?)
- zwieback 3y agoRight, I use both. I degrease the stock but the lard is also fantastic. For chicken or turkey I would just throw the fat away but lard is great.