Place a mire mesh strainer over a large bowl and line with cheesecloth if you want a very clear stock, otherwise just use a very fine meshed strainer. Strain stock through strainer, pressing on solids. Discard solids. Let stock stand for 15 minutes, then skim off any accumulated fat from the surface. Stock is ready to use or refrigerate in an airtight container for up to 3 days or freeze for up to 6 months. Try this stock in our Turkey Quinoa Meatball Soup with Collard Greens.