Summarize the following:
Line a fine-mesh strainer with cheesecloth, muslin, or a clean dish towel. Place the strainer over a large mixing bowl. Pour the broth through the cheesecloth and strainer to remove any particles and impurities from the stock. Once the soup has been strained, you can discard the raft. Transfer the strained stock to the refrigerator and let it chill overnight. As the soup chills, extra fat will float to the surface, making the consommé as clear as possible. When you're ready to serve or reheat the consommé, remove it from the refrigerator. Use a ladle or spoon to skim off the fat that has risen to the surface of the stock.
Strain the consommé. Chill the consommé. Skim off the fat before serving.