Recipe courtesy of Martha Stewart
Level:
None

Ingredients

Directions

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.

IDEAS YOU'LL LOVE

Simple, Perfect Chili

Recipe courtesy of Ree Drummond

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Perfect Pot Roast

Recipe courtesy of Ree Drummond

Simple Perfect Enchiladas

Recipe courtesy of Ree Drummond

Perfect Manhattan

Recipe courtesy of Geoffrey Zakarian

Perfect Burger

Recipe courtesy of Bobby Flay

Perfect Grilled Chicken

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking