[Ohio-talk] {Spam?} Off-topic Question.

[mzavoli at roadrunner.com]

Hello Listers and Cooks/Chefs,

I've made soup many times, with vegetables, beef, or chicken.  I've never made stock from scratch because I am not sure how to skim off the foam.  You get clear broth or stock if you let the fat rise to the top of the pot once you refrigerate it, but when you're making fresh stock, how do you skim off the foam as it cooks so it appears clear?

Thank you in advance for your suggestions.

Milena Zavoli