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Homemade chicken stock is worth its weight in gold. But it can be a real pain, literally, to strain a big, heavy pot of stock. With all the bones and vegetables, you end up splattering a fair amount of that “gold” onto your counters and yourself. Not fun!
This “Better Way” tip is a keeper. If you’ve got a big pot with a pasta insert, you’ve got the equipment you need to save your back, prevent burns, and avoid making a mess in the kitchen.
Try out this tip for yourself making Tony Rosenfeld’sHomemade Chicken Broth.
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user-7032701 | 03/06/2018
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Joyfull | 02/02/2018
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Better yet, buy a package (usually in 2s ) of Soup socks or stuffing socks from your local kitchenware store, with the soup socks being the best as they're bigger. I stuff everything in the soup sock, bones, veggies as well as whole spices and fresh herbs I might be using, then tie the ends of the soup sock up, put into stock pot, add liquid of choice, bring to a boil then simmer away until it's to my liking. Then it's just a matter lifting the soup sock out of the stockpot into a bowl ( I use a meat fork and sturdy tongs for this )until the contents are cool enough to handle. No straining of stock in pot needed unless you're a stickler for double straining.