Alright guys, so here we have a vegetable and chicken stalk. You notice the chicken stalk, both of which have been sitting here for the last day has this little layer of fat on the top. This is the reason I'll let it sit for a day because we want this layer of fat to form on the top so we can scoop it out with a spoon because we don't want that in our stocks. This is the reason the base stock isn't on display here with the chicken and the vegetable that we've got. It's because it hasn't been sitting for long enough or and I want it to sit for a day to let that fat to rise to the top so we can scoop it out with a spoon. Okay, so we're just gonna do that now to get all this fat out of stock.

Now if you aren't going to use your stock straight away, this is what this demonstration is about. Now, we've separated the fat from your chicken stock. Now we're simply going to pour it into some takeaway containers or Tupperware containers if you have them. Basic made for commercial use. You don't have to use these specifically just the top The way that you've got around the house so once that's done, we're going to put some lids on our chickens and labeled them as slots okay because if you want to store these in the freezer or the fridge you want to be able to tell the difference between which is your chicken and which is your vegetable. Okay?

So you can just simply write chicken stock on the top with a date and chuck it in the freezer. This is really handy if you want to use it later on down the track and if you're making a stock or risotto for that matter, you can take this straight out of the freezer and pop it straight into us blue boys, automakers