- Strain the broth from the bottom of the roasting pan into a clean shallow pan. I used a 9 X 14 inch cake pan with a lid.
- Refrigerate the broth overnight.
- Remove the fat layer from the top of the broth and discard. The fat rises to the top of the broth after cooling and is very easy to remove.
- Scoop the broth into clean ice cube trays and freeze overnight.
To make a delicious homemade stock, use 1 ice (bouillon cube) per cup of water-just like when using purchased bouillon cubes.