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The Kitchen & The Speakeasy
2020 Thanksgiving Menu
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<blockquote data-quote="RSteve" data-source="post: 553651" data-attributes="member: 164"><p><span style="font-size: 18px">My stock, when cooling outside, didn't freeze, but the stock is very gelatinous, as I expected. What I didn't expect and is a surprising treasure is the quantity of fat that I skimmed off the top of the stock. I'll freeze it until I need it. I'll melt some of the chicken/turkey fat to baste the turkey parts and shave some solid fat to slip under the skin of the turkey breast. Yes, most folks use butter, but American butter is generally 30% water and European butter is about $7.00 lb. The poultry fat is a byproduct freebie and is already nicely seasoned. It also can be used in place of butter for dressing and mashed potatoes. </span></p><p><span style="font-size: 18px"></span></p><p><span style="font-size: 18px">I don't dare think about the quantity of cholesterol in the chicken/turkey fat.</span></p></blockquote><p></p>
[QUOTE="RSteve, post: 553651, member: 164"] [SIZE=5]My stock, when cooling outside, didn't freeze, but the stock is very gelatinous, as I expected. What I didn't expect and is a surprising treasure is the quantity of fat that I skimmed off the top of the stock. I'll freeze it until I need it. I'll melt some of the chicken/turkey fat to baste the turkey parts and shave some solid fat to slip under the skin of the turkey breast. Yes, most folks use butter, but American butter is generally 30% water and European butter is about $7.00 lb. The poultry fat is a byproduct freebie and is already nicely seasoned. It also can be used in place of butter for dressing and mashed potatoes. I don't dare think about the quantity of cholesterol in the chicken/turkey fat.[/SIZE] [/QUOTE]
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