Recipe courtesy of Martha Stewart
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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.

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