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When making stock not for immediate use strain it then leave it in the fridge overnight: the fat will collect on the surface and solidify, making it much easier to remove.

- Submitted by GRAMPIAN 3/29/2010 in Healthy Eating | 1 Comments
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Member Comments

MISSJEAN 3/29/2010 7:45:00 AM

    I like to do this too.

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