After making a rich meat stock, allow it to
chill in the refrigerator overnight. Then, skim the surface with
a slotted spoon to remove any solidified fat. Place damp
cheesecloth in a strainer, and freeze until firm. Pour the
skimmed stock through the lined strainer to remove the very last
vestige of fat. Use perfectly strained stock in your favorite
soups and sauces.
(c)2003 Martha Stewart Living Omnimedia, Inc. All Rights Reserved.