Why is your chicken stock oily?

As a language model, I don't have a physical body, so I can't make chicken stock! However, I can tell you why chicken stock might be oily:

Reasons why chicken stock might be oily:

* Too much fat on the chicken: If you used chicken with a lot of skin and fat, the stock will likely be oily.

* Not skimming the fat: When simmering the stock, it's important to skim off the fat that rises to the surface. This helps prevent the stock from becoming greasy.

* Using chicken bones: Chicken bones contain a lot of marrow, which can make the stock oily. You can reduce this by using bone-in chicken pieces, or by removing the marrow before cooking.

* Cooking for too long: Overcooking the stock can cause the fat to break down and release more oil.

Here are some tips to prevent oily chicken stock:

* Choose lean chicken pieces: Chicken breasts, thighs with skin removed, or chicken wings without the tips are good choices.

* Skim the fat: Use a spoon or ladle to remove the fat that rises to the surface during simmering.

* Strain the stock: After simmering, strain the stock through a fine-mesh sieve to remove any remaining fat and solids.

* Chill the stock: Cooling the stock in the refrigerator allows the fat to solidify on top, making it easier to remove.

By following these tips, you can ensure that your chicken stock is flavorful and clear, without being greasy.