I am one of those people that thinks fat always adds flavor to everything. If it didn't, the French wouldn't cook almost everything in duck fat.
As long as you don't mind skimming the fat off the top of your stock, I think it's a good idea to include it in the process.
Artistic Taste
Quote:
Originally Posted by Michael Horowitz
Picked up 8# of chicken backs/necks and am making stock.
I didn't remove the lumps of fat, figuring I"ll peel it off when it
cools.
Does the fat add anything to the stock, or would have been better
served removing it beforehand? - Mike
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