| http://www.w3.org/ns/prov#value | - According to the food scientist Harold McGee, only about 5 percent of chicken stock comes from the chicken, ???mainly gelatin and other soluble proteins and amino acids (e.g. MSG), minerals, traces of fat, and aroma chemicals, mainly aldehydes derived from the fats.??? Clearly, that 5 percent does a lot of work when it comes to taste and consistency, but the actual amount of meat substance that en
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