Recipe courtesy of Martha Stewart
Save Recipe Print

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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

Browse Reviews By Keyword

          Latest Stories