|Chicken stock in 8 and 16oz jars ready to jazz up simple meals|
|All that oil on top will harden in the fridge so we can get rid of it.|
Scrape the top with a slotted spoon (or clean hand, like me), discard. Pour stock into some type of container. I often use another giant pickle jar, but am switching to 8 and 16 oz mason jars so I can measure as I go for this project.
There is a finesse to not getting the sediment when you pour into containers. I have learned to pour smoothly, and pour the last pint into a container other that that in which it will be stored. Let the sediment settle and transfer to its storage place by pouring the top off gently.
Alternately, you could always use a sieve, cheesecloth or coffee maker. Cone style coffee makers are often underrated as straining devices. Get one of the cheaper stainless reusable filters and a simple plastic cone coffee maker, and it's perfect for these kinds of things...
Another storage option is the 'stock cube'. Measure the volume of a dedicated ice cube tray (normally about an eighth cup) fill with stock, freeze. When cubes are frozen, store in a thick freezer bag. Now, when a recipe calls for two cups of stock, just grab the number of cubes needed and thaw in a pan. Done and done. It also stays good for about a year this way... If your stock is lasting you a year, I'm glad you found us. We'll help you use it up right quick.