How to:
Once the stock has come up to heat and is bubbling nicely you will notice a frothy scum forming on the surface. This is what we need to remove. Using a large shallow spoon go across the top of the stock collecting as much scum as you can. Run the spoon under cold water first as this will help to draw the scum to the spoon. Try not to remove too much liquid though!
Generally speaking I repeat this skimming every ten minutes or so for the first hour of cooking (except vegetable stock which only needs skimming once). You should find the scum will become less and less.
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