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Cooking Tips & Tricks #008


By THE AVARTSY KITCHEN CHRONICLES (Visit website)



#008: Make your own homemade fat-free stock/broth by chilling the stock first after boiling your meat or chicken. This way, the fat rises to the top and solidifies. At this point, you can then remove the solid mass before cooking with the stock/broth. (The solid fat usually has an orange like color).



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