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This separation is a natural part of making home made stock. Chicken fat rises to the top because it is lighter than the stock and Gelatin in the stock, so over time, it will naturally float to the top, whether it is refrigerated or not. (If you watch TV chefs, they'll often use a ladel to skim off the chicken fat in the broth while its still on the burner.) The difference with refrigeration is that the cold causes the fat to harden and solidify, so its really easy to spot and remove once its been in the fridge overnight.

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Q: When chicken fat and water are refrigerated which rises to the top?
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