How much fat do you eat?

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Just now, BurgundyBoy said:

It's a good question! For this I used a bottle of 2015 Chablis (real Chablis, from Burgundy) - I would say it made the stock more aromatic and a bit richer rather than sweeter.

If I cook this with Sherry, I don't use one of the "cooking" sherries but rather a bottle of Fino sherry - costs only $1-$2 more than cooking sherry, but cooking sherry is not anything you want to drink, and my rule is that the wine has to be something you would want to drink if you are going to cook with it!

That's good to know, thanks for the info!! I wouldn't want to try it using the Chablis if it were to make it sweeter. But Chablis is a drier white so it makes sense that it would make the stock a bit richer. 

I've heard that about cooking with sherry...not to use cooking sherry, lol. Too funny, but thanks for the tips :) If I get brave enough to try my hand at making your recipe, I'll definitely let you know how it goes!

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