May 15 2011 4 By jacob burton Vegetable Stock Recipe This video will teach you how to make a classic vegetable stock. Related Related ResourcesVideos PodcastsSCS 002| Veal Stocks SCS 003| Chicken, Fish, and Vegetable Stock RecipesRoasted Veal Stock Chicken Stock Fish Stock Vegetable Stock Court Bouillon Site CategoriesVideo Index: Sauces & SoupsRegional Cuisine: French CuisineIngredients: MirepoixVegetablesWaterFeatured Techniques: Sauces and SoupsCulinary Stocks There are 4 Comments One thing you can also do, is Submitted by BadmfChef on Fri, 2013-01-18 10:26 One thing you can also do, is after the stock is refrigerated the additional fat will congeal on the surface and is easy to remove and reserve for other purposes. But must be chilled to get longer shelf life. I prefer to do this with Submitted by SauteSister27 on Wed, 2015-12-30 12:31 I prefer to do this with stocks myself. I usually don't use it right away, so I just lift off the fat layer in the morning after making it. If you need the stock while Submitted by RichardinJax on Wed, 2016-02-24 12:37 If you need the stock while still warm you can siphon the fat free fluid from the bottom of the pot. Yep. You can also strain the Submitted by jacob burton on Wed, 2016-02-24 13:06 Yep. You can also strain the stock, let it sit for about 10 minutes at room temp, and then skim the fat off the top.