|The early stages of homemade stock.|
I'm planning on using the stock when I make my Thanksgiving dinner (I'll probably add it to the stuffing), so I have it in the freezer, waiting to be used. Before I froze it, though, I ran it through the most awesome gizmo: Oxo's Fat Separator. If you don't have one of these (and you're planning to make gravy or stocks), you should get one!
One bit of advice: pour slowly and pay attention to the color of liquid in the spout. As soon as you get into the fat, stop pouring!
I'm glad I picked up this kitchen tool. It's very helpful and will come in handy when I make Thanksgiving gravy.