Notes on Stocks I

When you are finished with your stocks and all of the fat has been drained off, pour enough fat back onto the stocks to create a seal. This will solidify when refrigerated and create a seal that will add a week to the life of your stock. You can pull this off when the stock is ready to be used at you don't want all the fat incorporate back into the stock when used. That just reintroduces impurities and unnecessary greasiness.

If the fat cap breaks up, strain through a chinois or china cap to remove chunks.

Also: Always smell and taste your stocks before using. Of course you smell first. If it smells off, your stock is ruined. If it tastes off, the same.

Remember not to add your mirepoix too early. Vegetable matter will break down much faster than bone matter and will not retain the correct flavor if added too soon.