Two days ago I prepared some chicken stock. During the preparation, I took care to skim the grayish foam (as per procedure) and all went well. I usually freeze it for future use but this time I didn't have the time, so I put the stock in the fridge.
Later on I noticed a thin yellowish crust formed at the top of the cold stock. My guess is that it's fat that separated from the rest of the stock, so I skimmed it and saved it.
- Is it really fat?
- What can I do with it?
- Should I return it to the rest of the stock?
- Would the lack of fat adversely affect the stock?