"Ed" > wrote in message
oups.com...

> I tried making my own chicken broth for the first
> time and I'd like to learn how to make things easier
> for the next time. Basically, once the veggies and
> chicken have been cooked, I let the broth cool down,
> poured the broth into a container and then mashed
> the remaining veggies and chicken parts to extract
> additional broth. This took me more time than
> I care to remember. Is there an easy way to do this?
> I have a Kitchen Aide mixer. Is there an attachment
> that would help?

*Don't* mash the remaining solids; they hold a negligible amount of liquid
(and, if you've cooked the stock properly, no additional flavor). By
mashing the solids, you're making it virtually impossible to get a clear
stock. Stock-making is, with a few exceptions -- like some fish stocks, a
project which takes some time. Pick a day when you've got little else to do
but hang around the house -- once the stock's simmering, you won't have to
fiddle with it, but you should be around to keep an eye on it. The results
are worthwhile.

-j