Homemade stock is a revelation compared to the stuff you can buy at the grocery store, whether you’re sipping the golden nectar by itself or using it to enrich risotto or sauces. Find out what equipment works best to skim the fat and scum from your broth, including advice on techniques to remove only the gross stuff and leave all the clear, fresh-tasting stock in the pot where it belongs.

Photo by Flickr member Joy under Creative Commons

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