So when I process a chicken, I'm left with the meat and the carcass, which i'll use to make stock. Usually, theres still a lot of fat that I can take off to make skimming the stock easier for me later on, but I don't do that because I feel like it would impart some flavor into the stock, even if just a little. Does it do anything, or does it just add fat to the stock that i'm going to remove later anyways? Thank you!
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