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Soup, stocks etc. do contain surprising large amounts of fat trapped within the collagen and other dissolved products Boned chicken at best is 25% protein (15% for chicken with bone). At the very best case, by the time you have added water etc. to make a stock, you will be down to about 5% protein. For pure stocks this will unlikely to be even 1% Good ...


Just as my Mother did, I use potato and steamed vegetable water in gravy, why waste any flavour and nutients in the water.

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