We are now going to do one more step which -- actually, a double step to get a little bit more of the impurities and the fat and whatever else is in here out. We will use the a strainer and I am actually going to line the strainer with some cheesecloth that you can find in any, believe it or not, hardware store these days, hardware store, culinary store etcetera -- probably an arts and crafts store also, but this is food grade cheesecloth. Were just going to line that to take out even more of whatever impurities we don’t want in our stock just pour that right in, and I am going to pull this out and just let it -- not going to catch everything because my cheesecloth is full, but that’s all right. I am going to catch a lot of it and well see just what we caught in a minute. You can see it actually right now at the bottom of the bowl taking out some of those bone impurities.
So just let that strain through. Be careful. It’s a little bit hot right now still, but you can see what we’ve got out of the stock just by using another strainer and a little bit of cheesecloth -- that actually is fat right at the top right now that you can see. Were going to let it go ahead and strain through because when you cool it, you can actually just pop that fat right off - you don’t have to worry about that. So, it’s pretty good. Now let me let just see now; I’ve gotten much purer stock now; let’s take a look at what’s in that thing. Just got it out of your stock, which is a good thing to do. So at this point, we’ve got nice strained stock.
Were going to let it just sit on the counter until it comes to room temperature - again, don’t worry about leaving it out at room temperature. It can be at internal temperature up to four hours out of the refrigerator with no problems, and then just put it in the refrigerator and let it cool, and at the end of that you’ll have some gel stock and a white fat layer that you cannot miss, that should pop right off.
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