6. Using a slotted spoon, remove bones and allow bones to cool so you can handle them. I remove the bits of meat and connective tissue and save that for adding to soup or just eating – super good for you!
7. Pour broth through strainer into a smaller pot that will fit in your refrigerator. Allow to cool at room temperature for 30 minutes or so. You can also transfer to heat-resistant glass jars, just take care that the broth has cooled a bit so not to risk breaking the jars.
8. I add several ice cubes before putting warm broth in the fridge, if cool enough outside (less than 40 degrees and providing that no animals will get into it!) the broth can be placed outside to cool for a few hours or overnight before placing in fridge.
9. Remove fat from surface and use broth in recipes for soup, grains, legumes, and even cooking vegetables like collard greens and kale. Stores up to one week refrigerated, the fat on surface will keep it fresher.
10. If you want, you can scrape the broth off the fat chunks and pat the fat dry with a paper towel, place in freezer, and use for cooking: roasting potatoes, browning meat, making refried beans, etc.
