On Sat, 08 May 2010 18:33:29 -0500, Omelet >
wrote:

>In article >,
> Michael Horowitz > wrote:
>
>> 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
>
>It's kinda pointless to leave it on for stock imho.
>I remove it.

When making stock the fat adds lots of flavor, especially poultry...
the fat floating atop acts to maintain a lower simmer and also helps
seal in the flavornoids. It's simple enough to remove the fat after
the stock is done.