Perfectly strained stock for soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| *** NON NE ***** | ||
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 very last vestige of fat. Use perfectly strained stock in your favorite soup or sauce.
Recipe by: Martha Stewart
Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 21, 1998