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It really depends on how concentrated you made your stock.


My grandmother and mom ALWAYS skimmed the soup when it came to a simmer, never letting it boil until the very last bit of it was gone. As a result, the broth, while yellow in color (Gramma used cleaned chicken feet, as well) was crystal clear. Mom maintained it was the albumin that rose to the top. Not sure if she was correct, but it's something I do, as ...

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