How to Make Stock
...r it. Just skim off the fat or scum which rises to the surface, and if the water level drops so that the bones are exposed, add more water or wine. When it’s done, strain the stock through a colander or strainer, lined with cheesecloth if you want the stock to be particularly clear. When the stock cools you’ll find a layer of fat floating on the top, which you can lift off. Fish Stock Fish stock is, obviously, used as the basis of various classic...