Most stock recipes have a "degreasing step" where you're splitting the lard from... | Hacker News

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		dekhn on March 11, 2024 \| parent \| context \| favorite \| on: Vegetable stock: my secret lover (2011) Most stock recipes have a "degreasing step" where you're splitting the lard from the stock (because fatty stock is kind of ... gross?)

zwieback on March 13, 2024 [–]

Right, I use both. I degrease the stock but the lard is also fantastic. For chicken or turkey I would just throw the fat away but lard is great.

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