Using tongs, transfer to a large (
Remove and discard the bones. Set a fine-mesh sieve over a large bowl or pot and pour in the stock, pressing on the vegetables to extract as much of the stock as possible; discard the solids in the sieve. Let the stock cool to almost room temperature (you can set the bowl in a larger pan of ice water to speed the cooling), then refrigerate overnight. Skim off the solidified fat. Keep the stock in the refrigerator for up to 5 days or freeze for up to 6 months.
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