Perfectly Strained Stock

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Rich meat stock


  1. After making a rich meat stock, allow it to
  2. chill in the refrigerator overnight. Then, skim the surface with
  3. a slotted spoon to remove any solidified fat. Place damp
  4. cheesecloth in a strainer, and freeze until firm. Pour the
  5. skimmed stock through the lined strainer to remove the very last
  6. vestige of fat. Use perfectly strained stock in your favorite
  7. soups and sauces.