Chicken stock and fat???

[Lickitysplit]

When I make homemade chicken stock and leave it to cool it seperates, leaving a thick layer of fat on the top. Should I use this fat when reheating the stock or remove? To date, I have always used it as I felt it added to the flavour, but now I am not sure for health reasons, what to do.

I always skim it off & throw it away.

I leave a bit of the fat in with everything else. Fat is a good thing in moderation... makes a meal more satisfying.

I do same as cogito.

Fat adds flavour so I leave some of it in the stock.

I use it- for example if making a risotto with stock - to fry the onions in etc - delicious!

Mrs. Mellow is spot on. It's good stuff

I separate it and use both - the stock goes in the gravy and the fat is used for the next meal's Yorkshire puddings and roast potatoes.