Sqwertz wrote:
>
> Fat doesn't lose it's flavor. Fat IS flavor.

I do question that statement. Simmer fat in water and the water will
be flavored. The remaining fat has to be weaker in flavor after that.
Chicken meat is almost flavorless after simmering for hours and I
suspect the fat would be too.

> Chances are that it has
> absorbed the flavors form the other components of the broth. IOW,
> it's more flavorful than when it was in the raw chicken.

No way here. I usually make my chicken broth/stock from only chicken
and water. I use this for recipes and I want it pure, no onion,
carrot, etc. There are no other flavors for it to pick up. I do often
roast my chicken pieces before making stock. (advice from Joseph
Littleshoes). Contrary to others beliefs here, it DOES make a taste
difference.


> But often times that fat from broth picks up undesirable flavors from
> low simmering as stock and it's not worth saving.

I don't see any picking up of undesirable flavors just from low
simmering but I do agree that the leftover fat is not worth saving.
Next time I make some stock, I'll taste the leftover fat. I suspect it
will be nothing but tasteless grease.