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More soup! Kate: "boil until the bones go soft & the vegetables are mush, then strain it!" "Start with the big chunks, catch the liquid and put it back into the pot as you work to remove all the bits." Pictured is your equipment: Mesh strainer, or cheesecloth. Pyrex, so it's easy to pour. "This should have lots of protein, so it will go like jello in the fridge, if it's still too thin, boil it down." Final step, run the stock through a tea strainer into your freezable containers. Chill and freeze.
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