Make sure it reaches 40 degrees Fahrenheit within four hours to prevent harmful bacteria growth. If you must refrigerate the stock before it reaches 40 degrees Fahrenheit, pour the stock into shallow pans. Place the pans into the refrigerator so that the stock will chill quickly without heating up the inside of your refrigerator. Any natural animal fats that have cooked out of the meat and bones will solidify on the top of the chilled liquid. Use a skimmer to remove solidified fat from the top of the chilled stock before storing.
Clarification is a way to remove particles from stock to make it as clear as possible.
If the recipe directs you to clarify the stock, start by placing the cold stock in a stock pot with a spigot near the bottom. Mix clearmeat according to the recipe. Clearmeat is a mixture of lean ground meat, egg whites, vegetables, and seasonings. Add it to the chilled stock and stir. Place the stock pot on a burner and bring it to a slow simmer over low heat, stirring occasionally to prevent the clearmeat from burning or sticking.