If there is an excess of foam or fat buildup, you may have your heat turned too high. The stock needs to be slowly simmered over a long period of time, not boiled. Typical stocks should be simmered anywhere from 4 to 6 hours long. [3] X Research source
Stirring the fat into the stock will make it harder to remove later and give your stock a cloudy appearance. [5] X Research source You can do this with a wooden or heat-safe spoon.
Make sure to do this over the sink in case there is spillage. You can also use a colander instead of a sieve. Do not push down on the food at any time while you are draining it. [6] X Research source If you don’t have cheesecloth you can use a coffee filter.
Read Separate-an-Egg if you don’t know how to separate egg whites from the yolk.
A rolling boil is achieved when bubbles are rapidly breaking the surface of the water. You should not be able to break the boil by using a spoon to stir your stock. [9] X Research source
You should see your egg whites rise to the top and coagulate on the surface of your stock. [10] X Research source
Food that stays at 40°F(4°C) to 140°F(60° C) for more than two hours could be potentially dangerous to eat. [11] X Research source
There should be a thick layer of fat on the surface of your stock, even if you’ve already strained it.
You can use the leftover fat as lard in other recipes.
