Can I mix broth and fats from different batches?
As part of my meal prep, I've started baking skinless boneless chicken thighs, usually about 2.5-3lbs, weekly. I've noticed that the there's usually broth, which will jelly/semi solidify, and fat, both of which left over which I've been storing to use in other meals. Is it okay to mix the broth and fat from the previous week with the current week and so on, or should toss the old and replace with the new?