Best set-up for straining chicken broth?

Question

I love chicken broth but I hate straining it at the end. I feel like I'm doing something wrong but I always splash hot broth everywhere and struggle to find a bowl big enough to fit it all in one pour. I'm wondering if there are different tools that would make the process easier. If you're happy with your broth-making set-up, can you share it?

MMH · Answer

I have another trick. We have a 2nd fridge and i put the strained stock there to chill and skim the hardened fat off the top after it has chilled.

MMH · Answer

Yes

linzarella · Answer

I have a pasta pot with an insert! Do you strain again through a fine mesh strainer after straining in the pasta pot, or just leave it as is?

MMH · Answer

I use a pasta pot and put all the veggies and chicken parts in the insert. I put the insert in another bowl 2 drain while the other pot cools.

aargersi · Answer

I have 2 stock pots … I strain through a China hat from one to the other, in the sink.  It’s still a PITA but less splashy 🤣🎄

linzarella · Answer

Merry Christmas to you too! And ooh, the large measuring cup is a great idea. Ordering one now!

drbabs · Answer

Merry Christmas, Linzarella! I agree that straining broth is high level PITA. I generally take out as many solids as I can with tongs and a slotted spoon. I have a big ladle and a large (4 cup) measuring cup. I ladle the broth through a fine-mesh strainer (you can line it with cheese cloth if there’s a lot of debris) into the cup, and then, when it's full, I pour that into a bowl or whatever vessel I’m storing the broth in. Repeat as necessary.

Best set-up for straining chicken broth?

7 Comments

Popular on Food52