Freeze, Fat!
Making fresh beef or lamb stock is great and all, but don’t you hate having to separate the fat from the stock? We know we do, which is why we purchase low-sodium stock at supermarkets 99% of the time. But if you want to make your stock from scratch and skim the fat like a pro, this is how it’s done.
Near the end of the cooking process, place as many ice cubes as you can fit into a large ladle. Then run the bottom of the ladle along the surface of the stock. The ice cubes will cause the fat to flash-freeze, making it easier to remove. Or you could stick the entire stockpot in your fridge and peel off one huge layer of solidified fat.
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