Part 6/8:
Straining and Cooling
Once the cooking time is up, drain the stock through a fine sieve or cheesecloth. Discard the solids, but you can save the chicken meat from the cooked carcass for other uses.
Transfer the hot stock into containers and let it cool in the refrigerator overnight. The next day, a layer of fat will have risen to the surface, which can be easily scooped off and discarded or stored for cooking.
Storage and Usage
Refrigerate: Use within 4 to 5 days for the best freshness.
Freeze: For longer storage, scoop the stock into small containers or ice cube trays and freeze—some for up to 6 months.