Next day add 2 small bunches of Italian parsley, 3bunches fresh thyme and a bunch of fresh marjoram. Allow to simmer for 6 to 8 hours then filter through about 20 layers of cheese cloth lining a colander. Slop about 1½ quarts onto the counter necessitating an emergency cleanup (optional). Refrigerate overnight and use a spoon to scrape off the excess fat from the top.
If the stock has jelled, you may need to let it come to room temperature to liquefy (which is a sign of good stock making) to finish degreasing the stock.

Step 5:http://www.furaffinity.net/view/10598578/